灵芝蛋白的酶法水解及其产物的抗氧化作用研究

来源 :中华民族医药资源保护与开发应用高峰论坛 | 被引量 : 0次 | 上传用户：zhongguorenaaa

【摘要】

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【作者】

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黄生权曾凡逵敖宏杨博

【机构】

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华南理工大学轻工与食品学院,广州,510640 中国热带农业科学院农产品加工研究所,广东湛江 5

【出处】

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中华民族医药资源保护与开发应用高峰论坛

【发表日期】

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2011年7期

【关键词】

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灵芝蛋白酶水解技术抗氧化作用药理机制

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本文通过Alcalase蛋白酶和Protamex蛋白酶对灵芝蛋白提取液进行水解并对水解前后的灵芝蛋白的抗氧化活性进行了研究.研究结果表明,灵芝蛋白提取液与酶解液均具有抗氧化活性,随着灵芝蛋白浓度增加,蛋白提取液清除·oH自由基的能力和还原力都增强,当灵芝蛋白的浓度为0.28mg/mL时,蛋白提取液的·OH自由基清除率为28.7％,且清除·OH自由基的能力与灵芝蛋白的浓度的关系可以用对数方程来描述.含灵芝蛋白4.2mg/mL的灵芝蛋白提取液的还原力同0.05mg/mL的Vc的还原力相当,酶解后的灵芝蛋白液清除羟自由基的能力和还原力均显著增强,Alcalase蛋白酶作用的蛋白酶解液的还原力比Protamex蛋白酶作用的蛋白酶解液的还原力增加更快.

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灵芝蛋白的酶法水解及其产物的抗氧化作用研究

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