TY - JOUR

T1 - 胃蛋白酶水解松仁蛋白的研究

AU - Xu, Bingxin

AU - Liu, Min

AU - Lin, Xiufang

AU - Zhao, Zichen

AU - Gao, Xiaotang

AU - Xiaohong Wu

PY - 2013

Y1 - 2013

N2 - To optimize enzyme hydrolyzing conditions for pin nut protein by pepsin，and test free radical scavenging effect of hydrolyzed protein． ［Method］By using pepsin to hydrolyze the pine nut protein in order to improve the hydrolysis process． At the same time，the hydrolysates’effect on hydroxyl radical scavenging and reducing power were detected． The mass concentration of the soluble protein wasused as the response to conduct single factor experiment and orthogonal experiment． ［Result］The optimum conditions of the pine nuts proteinhydrolyzed by pepsin were as follows: enzyme concentration 7． 5 U per gram of substration，hydrolyzing temperature 50 ℃，hydrolyzing time3． 75 h，pH 2． 0． The influencing factors’order pH ＞ hydrolysis time ＞ adding amount of pepsin ＞ temperature． The antioxidant experimentsshowed that the enzymatic hydrolysis of the pine nut protein hydrolyzed by pepsin has the capacity of radical scavenging and reducing power．［Conclusion］The study can provide reference basis for utilization and development of pine nut in depth．

AB - To optimize enzyme hydrolyzing conditions for pin nut protein by pepsin，and test free radical scavenging effect of hydrolyzed protein． ［Method］By using pepsin to hydrolyze the pine nut protein in order to improve the hydrolysis process． At the same time，the hydrolysates’effect on hydroxyl radical scavenging and reducing power were detected． The mass concentration of the soluble protein wasused as the response to conduct single factor experiment and orthogonal experiment． ［Result］The optimum conditions of the pine nuts proteinhydrolyzed by pepsin were as follows: enzyme concentration 7． 5 U per gram of substration，hydrolyzing temperature 50 ℃，hydrolyzing time3． 75 h，pH 2． 0． The influencing factors’order pH ＞ hydrolysis time ＞ adding amount of pepsin ＞ temperature． The antioxidant experimentsshowed that the enzymatic hydrolysis of the pine nut protein hydrolyzed by pepsin has the capacity of radical scavenging and reducing power．［Conclusion］The study can provide reference basis for utilization and development of pine nut in depth．

KW - 6 pine kernel proteintenzymatic,e pinus konaiensis sieb,et zucc-,hydrolysatetpepsinttrypsintantioxidant activity

M3 - Tidsskriftartikel

VL - 41

SP - 9

EP - 12

JO - Journal of Anhui Agricultural University

JF - Journal of Anhui Agricultural University

IS - 6

ER -