食品工业科技2018，Vol.39Issue(7)：181-185,191,6.DOI:10.13386/j.issn1002-0306.2018.07.033
玛咖多肽的制备及抗氧化活性研究
Study on preparation and antioxidant activity of Maca peptide
梁姝敏 1吴正奇 1许琦 1张云天 1余攀2
作者信息
- 1. 湖北工业大学生物工程与食品学院,湖北武汉430068
- 2. 湖北工业大学土木建筑与环境学院,湖北武汉430068
- 折叠
摘要
Abstract
The degree of hydrolysis used as response value,the enzymatic hydrolysis condition of Maca protein which prepare for Maca peptide was optimized with orthogonal test experiment,and ·OH,DPPH and O2 · scavenging activities were tested for antioxidant activity evaluationThe results showed that the most suitable enzyme was alkaline protease,alkaline protease optimal preparation conditions of Maca peptide were as follow:time 4 h,pH10.5,temperature 55 ℃,the amount of enzyme 1.6 × 104 U/g.Under this condition,the preparation of Maca polypeptide hydrolysis was(31.55％ ± 0.74％).Scavenging radicals ability of double dilution of maca alcohol was maximum,the scavenging rate of DPPH was 94.44％,the scavenging rate of · OH was 85.05％,the scavenging rate of O2-· was 53.85％.IC50values of Maca peptide scavenged DPPH,· OH and O2-· were 0.85,0.44,0.86 mg/mL,and its antioxidant capacity increased with the concentration.In addition,the four amino acid compositions of Maca peptide:Tyr,his,Lys,Pro,their contents were 16.98％,the amino acid composition have a certain relationship with antioxidant activity.The results showed that both of Maca alcohol and Maca peptide have antioxidant activity.关键词
玛咖多肽/玛咖醇提液/提取/抗氧化活性Key words
Maca peptide/Maca alcohol/extraction/antioxidant activity分类
轻工纺织引用本文复制引用
梁姝敏,吴正奇,许琦,张云天,余攀..玛咖多肽的制备及抗氧化活性研究[J].食品工业科技,2018,39(7):181-185,191,6.
