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摘要本文的原料采用苦荞麦，采用硫酸铵盐析法提取荞麦蛋白，之后通过冷冻干燥得到了荞麦蛋白粉；采用中性蛋白酶对荞麦蛋白进行酶法水解，通过单因素和正交实验确定酶解的最佳条件为：底物浓度3%，加酶量 6000U/g，PH7.5，温度50℃。并采用了还原力测定、DPPH.清除能力测定和OH. 清除能力测定三种方法研究了荞麦蛋白酶解产物的体外抗氧化性。
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对最佳条件下获得的荞麦蛋白酶解产物进行了体外抗氧化性的研究。结果表明：荞麦蛋白酶解产物具有体外抗氧化活性。本文通过两方面来评价荞麦蛋白的抗氧化性：一方面是是酶解产物浓度与抗氧化性的关系，另一方面是水解度与抗氧化性的关系。实验表明，在水解度和水解时间不同的条件下，荞麦蛋白水解产物均具有一定的抗氧化性，并且随着水解度逐渐增大，抗氧化性也随之逐渐增大；在同一水解度条件下，随着水解解产物浓度的增大，其抗氧化性也逐渐升高。31970
毕业论文关键词：荞麦蛋白；酶解；荞麦蛋白酶解产物；抗氧化肽
Study On Hydrol Ysates Of BuckWheat Protein And Its Antioxident Activity
Abstract
In this paper, raw bitter buckwheat, buckwheat protein extract using ammonium sulfate precipitation, followed by freeze-drying to obtain a buckwheat protein powder; neutral protease enzymatic hydrolysis of buckwheat protein by single factor and orthogonal experiment digested optimum conditions were: substrate concentration of 3%, enzyme dosage 6000U / g, PH7.5, temperature 50 ℃. And measured using the reducing power, DPPH. Scavenging assay and OH. Scavenging determination of the three methods studied buckwheat protein hydrolysates of Antioxdant.
Buckwheat protein hydrolysates were obtained under optimum conditions of in vitro oxidation resistance. The results showed: buckwheat HYDROLYSATES vitro antioxidant activity. In this paper, both to evaluate the antioxidant activity of buckwheat protein: one is the relationship between the concentration of the hydrolyzate and oxidation resistance, on the other hand is the relationship between the degree of hydrolysis and oxidation resistance. Experiments show that the degree of hydrolysis under different conditions and hydrolysis time, buckwheat protein hydrolyzate have a certain resistance to oxidation, and increases with the degree of hydrolysis, oxidation resistance also will be gradually increased; at the same degree of hydrolysis conditions next, along with the increasing concentration of hydrolysis reactions, oxidation resistance is gradually increased.
Key Words: buckwheat protein(BWP); hydrolyze; buckwheat protein hydrolysateser(BWPH)
目录
摘要 I
ABSTRACT II
1绪论 1
1.1荞麦概况 1
1.2荞麦蛋白 1
1.2.1荞麦蛋白研究进展 1
1.2.2荞麦蛋白的抗氧化功能 2
1.2.3荞麦蛋白的酶解 3
1.3 本课题的立题背景、研究内容及意义 4
2实验器材与过程 4
2.1 原料与试剂 4
2.2 仪器与设备 5
2.3试验内容与方法 5
2.3.1荞麦蛋白提取工艺流程 5
2.3.2水解度的测定方法 6
2.3.3中性蛋白酶水解荞麦蛋白单因素试验 7
2.3.4正交实验 8
2.3.5抗氧化性的测定 8
3 数据分析 10
3.1单因素实验 10
3.1.1底物浓度对蛋白质水解度的影响 10
3.1.2温度对蛋白质水解度的影响 11
3.1.3时间对蛋白质水解度的影响 11
3.1.4加酶量对蛋白质水解度的影响 11