JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 32 Issue 6
November 2017
Article Contents
XU Chun-ping, JIANG Yu, ZENG Ying, et al. Effects of different enzymolysis conditions on the protein hydrolysis degree and antioxidant activity of tobacco leaf[J]. Journal of Light Industry, 2017, 32(6): 56-62. doi: 10.3969/j.issn.2096-1553.2017.6.007
Citation: XU Chun-ping, JIANG Yu, ZENG Ying, et al. Effects of different enzymolysis conditions on the protein hydrolysis degree and antioxidant activity of tobacco leaf[J]. Journal of Light Industry, 2017, 32(6): 56-62. doi: 10.3969/j.issn.2096-1553.2017.6.007 shu

Effects of different enzymolysis conditions on the protein hydrolysis degree and antioxidant activity of tobacco leaf

  • Corresponding author: DAI Ya, 
  • Received Date: 2016-06-23
    Accepted Date: 2017-03-26
    Available Online: 2017-11-15
  • Tobacco leaf protein was extracted by alkali-solution and acid-isolation method from upper leaves in the field. The tobacco protein was hydrolyzed using trypsin, papain or protamex, respectively. The effect of different enzymolysis conditions on leaf protein hydrolysis degree and the DPPH clearance rate of tobacco leaf protein polypeptide were investigated. The results showed that the optimal enzymolysis conditions of protein peptide were different with those of the highest DPPH clearance rate of protein polypeptide. Using papain as an example, the optimal hydrolysis conditions for tobacco protein hydrolysis degree were enzymolysis temperature 50℃, hydrolysis time 0.5 h, enzyme amount 3%, pH=8. The optimal hydrolysis conditions for DPPH clearance rate were temperature 40℃, enzymolysis time 2 h, enzyme amount 3%, pH=7. This indicated that the degree of hydrolysis of protein polypeptide was not positively correlated with its antioxidant activity. Protein peptide can be used as substrate for Maillard reaction or antioxidant, and it may be chosen corresponding optimal enzymatic conditions for different purposes.
  • 加载中
    1. [1]

      李殿殿,李志能,林娟.利用废弃烟叶栽培糙皮侧耳初探[J].食用菌学报,2011,18(4):9.

    2. [2]

      田少君,张磊.烟叶叶蛋白的提取研究[J].食品科技,2005(5):15.

    3. [3]

      饶国华.利用低次烟叶蛋白制备生物活性肽及烟用香精的研究[D].广州:华南理工大学,2006.

    4. [4]

      李建杰,叶磊,荣瑞芬.生物活性肽的酶法制备及分离鉴定研究进展[J].食品研究与开发,2012,33(2):195.

    5. [5]

      董二慧,谭红,何锦林,等.响应曲面法优化低次烟叶可溶性蛋白提取工艺[J]. 江苏农业科学,2013(2):235.

    6. [6]

      饶国华,赵谋明,林伟锋,等.低次烟叶蛋白质提取工艺研究[J]. 西北农林科技大学学报(自然科学版),2005(11):67.

    7. [7]

      林晓婕,傅红,杨琳,等.烟草色素蛋白复合物中多酚类物质对其抗紫外性能的影响[J].中国烟草科学,2011(2):57.

    8. [8]

      李跃平,徐兴阳,高福宏,等.烤烟成熟鲜烟叶10种化学成分受海拔与叶位的影响研究[J].西南农业学报,2012,25(5):1620.

    9. [9]

      刘颖,付薇,宋丹丹,等.限制性酶解米糠蛋白功能性质研究[J].食品工业,2016,37(3):141.

    10. [10]

      BRADFORD M M.A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding[J].Anal Biochem,1976,72:248.

    11. [11]

      郭兴凤.蛋白质水解度的测定[J].中国油脂,2000,25(6):176.

    12. [12]

      勾明玥,刘梁,张春枝.采用DPPH法测定26种植物的抗氧化活性[J].食品与发酵工业,2010,36(3):148.

    13. [13]

      赵谋明,董红竹,郑淋,等.不同蛋白酶水解高温花生粕和低温花生粕及其水解产物抗氧化活性的对比研究[J].现代食品科技,2016,32(4):1.

Article Metrics

Article views(1784) PDF downloads(25) Cited by()

Ralated
    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return