食品科学2016，Vol.37Issue(13)：173-177,5.DOI:10.7506/spkx1002-6630-201613031
酶法制备花生粕醒酒多肽
Preparation of Polypeptides with Sobering Effect from Peanut Meal by Enzymatic Hydrolysis
宁庆鹏 1王常青 1方甜 1白云云 1陈彤1
作者信息
- 1. 山西大学生命科学学院，山西 太原 030006
- 折叠
摘要
Abstract
For more reasonable and effective utilization of peanut meal resources, we investigated the preparation of polypeptides with sobering effect by enzymatic hydrolysis of peanut meal with Alcalase AF 2.4L. Polypeptide fractions were separated and their sobering effect was evaluated in vitro and in animals. The results showed that the optimal hydrolysis conditions for preparing polypeptides with sobering effect were determined to be 3 h hydrolysis at 35 ℃and pH 9.5 with a solid-to-solvent ratio of 1:30 (m/V). Under these conditions, the percentage activation of alcohol dehydrogenase (ADH) and peptide yield were significantly improved. The fraction with molecular weight in the range of 1 000‒3 000 D had the highest activating effect on ADH, with a percentage activation of 30.47%. G25 gel permeation chromatographic analysis showed that the yield of peanut meal peptides with molecular weight less than 3 000 D was 89.55%, giving a percentage activation of ADH of 29.25%. Animal experiments proved that the peanut meal polypeptides could significantly prevent alcoholism and sober up drunken mice. They at high dosages could significantly reduce blood alcohol content in mice in 60‒90 min.关键词
花生粕/醒酒肽/蛋白酶/乙醇脱氢酶激活率Key words
peanut meal/peptide with sobering effect/protease/percentage activation of alcohol dehydrogenase分类
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宁庆鹏,王常青,方甜,白云云,陈彤..酶法制备花生粕醒酒多肽[J].食品科学,2016,37(13):173-177,5.
