中国食品学报2023，Vol.23Issue(12)：125-133,9.DOI:10.16429/j.1009-7848.2023.12.014
小米多肽酶解工艺及其抗氧化和ACE抑制活性
Enzymatic Hydrolysis Process of Millet Polypeptides and Its Antioxidant and ACE Inhibitory Activities
摘要
Abstract
Millet protein was used as raw material to prepare food-derived peptides with antioxidant activity and an-giotensin transferase(ACE)inhibitory activity.Alkaline protease,neutral protease and flavor protease were used to hy-drolyze millet protein.Three components with molecular weight＜3,3-10 ku and＞10 ku were obtained from the hy-drolysate obtained by alkaline protease for 4 h,and their antioxidant and ACE inhibitory activities were determined.The results showed that the polypeptides with molecular weight＜3 ku obtained from the hydrolysate obtained by alkaline pro-tease for 4 h after ultrafiltration had the highest antioxidant activity and ACE inhibitory activity,with DPPH scavenging capacity of 38.44％,ABTS free radical scavenging capacity of 81.62％,hydroxyl radical scavenging capacity of 68.49％.The inhibitory activity of ACE was 87.53％.The polypeptides obtained by this method have low molecular weight,high content of functional amino acids,and have good antioxidant and ACE inhibitory activities,which provide a basic for the development of antioxidant peptides and ACE inhibitory peptides,and provide a theoretical basis for the future industrial development.关键词
小米/碱性蛋白酶/抗氧化/ACE抑制活性/多肽Key words
foxtail millet/alkaline protease/antioxidant capacity/ACE inhibitory activity/peptide引用本文复制引用
陈昶宇,陈博睿,赵卿宇,王晗,朱益清,沈群..小米多肽酶解工艺及其抗氧化和ACE抑制活性[J].中国食品学报,2023,23(12):125-133,9.基金项目
财政部和农业农村部国家谷子糜子产业技术体系项目(CARS-07-13.5) （CARS-07-13.5）
