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本文以对DPPH自由基的清除能力为指标,对双孢蘑菇源抗氧化肽进行Plastein反应修饰研究。通过单因素试验研究了蛋白酶种类、氨基酸种类、pH值、温度对双孢蘑菇源抗氧化肽Plastein反应修饰的影响,在此基础上采用正交试验优化了双孢蘑菇源抗氧化肽的Plastein反应修饰工艺。结果表明,双孢蘑菇源抗氧化肽的最佳Plastein反应修饰条件为:以菠萝蛋白酶、天冬氨酸对双孢蘑菇源抗氧化肽进行Plastein反应修饰,pH2.0,温度50℃。该条件下制备的Plastein反应产物的抗氧化活性大约是修饰前的4倍,提示Plastein反应是提高抗氧化肽抗氧化活性的有效方法。
In this paper, DPPH free radical scavenging ability as an indicator of the Agaricus bisporus antioxidant peptide Plastein reaction modification. The effects of protease type, amino acid type, pH value and temperature on Plastein reaction of Agaricus bisporus were studied by single factor experiments. Plastein reaction of Agaricus Bisporus with antioxidant peptide was optimized by orthogonal test Modification process. The results showed that the optimum condition of Plastein reaction of Agaricus bisporus-derived antioxidant peptide was modified by Plastein reaction with bromelain and aspartic acid at pH2.0 and temperature of 50 ℃. The anti-oxidative activity of Plastein reaction product prepared under this condition is about 4 times that before modification, suggesting that Plastein reaction is an effective method to improve antioxidant activity of antioxidant peptide.