Zhongguo youzhi (Jan 2024)

酶法制备花生α-葡萄糖苷酶抑制肽的工艺优化Optimization of enzymatic preparation of peanut α-glucosidase inhibitory peptides

  • 张晓瑞，章绍兵 ZHANG Xiaorui, ZHANG Shaobing

DOI
https://doi.org/10.19902/j.cnki.zgyz.1003-7969.220528
Journal volume & issue
Vol. 49, no. 1
pp. 43 – 49

Abstract

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为促进花生蛋白资源的开发利用及发挥花生肽的降血糖作用，采用碱溶酸沉法制备花生蛋白，并利用不同商品蛋白酶水解花生蛋白制备花生肽。以α-葡萄糖苷酶抑制率为评价指标，对蛋白酶进行了筛选。在此基础上，采用单因素试验和响应面试验对花生α-葡萄糖苷酶抑制肽的制备工艺进行了优化。另外，考察了花生蛋白水解度和花生肽α-葡萄糖苷酶抑制活性的相关性。结果表明：与其他商品蛋白酶相比，胰蛋白酶制备的花生肽的α-葡萄糖苷酶抑制活性最高；酶法制备花生α-葡萄糖苷酶抑制肽的最优工艺条件为将花生蛋白于95 ℃加热5 min进行预处理，采用胰蛋白酶水解，水解时间62 min，加酶量8.9%，底物质量浓度4.1 g/100 mL，在最优条件下花生肽α-葡萄糖苷酶抑制率达到(68.82±0.24)%，此时花生蛋白的水解度为10.09%；水解度在8.0%~11.5%范围内与花生肽的α-葡萄糖苷酶抑制活性呈显著正相关。综上，花生蛋白经胰蛋白酶水解后得到的花生肽对α-葡萄糖苷酶具有显著的体外抑制活性。To promote the utilization of peanut protein resources and explore the hypoglycemic function of peanut peptides, peanut proteins were prepared by alkaline extraction and acid precipitation, and peanut peptides were prepared by hydrolysis of peanut protein using different commercial proteases. The proteases were screened using α-glucosidase inhibition rate as the evaluation index. On this basis, the preparation process of peanut α-glucosidase inhibitory peptides was optimized using single factor experiment and response surface methodology. In addition, the correlation between the hydrolysis degree of peanut protein and α-glucosidase inhibition rate was investigated. The results showed that the peanut peptides prepared by trypsin had the highest α-glucosidase inhibitory activity. The optimal conditions of enzymatic preparation of α-glucosidase inhibitory peptides were obtained as follows: pretreating peanut protein at 95 ℃ for 5 min, trypsin used for hydrolysis, hydrolysis time 62 min, enzyme dosage 8.9%, and substrate mass concentration 4.1 g/100 mL. Under these conditions, the α-glucosidase inhibition rate of peanut peptides reached (68.82±0.24)%, and the hydrolysis degree was 10.09%. The α-glucosidase inhibitory activity of peanut peptides was significantly and positively correlated with the hydrolysis degree in the range of 8.0%-11.5%. In conclusion, peanut peptides obtained after trypsin hydrolysis of peanut protein showed significant in vitro inhibitory activity against α-glucosidase.

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