School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China.
School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China; Anhui Huaheng Biological Engineering Co., Ltd., Hefei 231131, China.
Food Chem. 2019 Jul 1;285:266-274. doi: 10.1016/j.foodchem.2019.01.168. Epub 2019 Feb 2.
The present study demonstrated the hydrolysis of peony seed protein isolate (PSPI) by using alcalase and resulted in the generation of an anti-oxidative peptide. In brief, a model was used to illustrate the enzymolysis of PSPI with the determination of kinetic factors as per investigation information. The model proved suitable to explain the PSPI hydrolysis by alcalase. A novel anti-oxidative peptide was obtained successfully by ultrafiltration and a series of chromatography techniques. Subsequently, a purified fragment was identified with the amino acid sequence of SMRKPPG followed by its synthesis and evaluation of its anti-oxidative activities. After hydrolysis, the peony seed protein hydrolysate (PSPH) with the degree of hydrolysis of 18% displayed the most significant antioxidant action which was further used to isolate the anti-oxidative peptide.
本研究通过使用碱性蛋白酶水解牡丹籽蛋白分离物（PSPI），得到了一种具有抗氧化活性的肽。简而言之，使用模型根据研究信息确定动力学因素来阐明 PSPI 的酶解过程。该模型适用于解释碱性蛋白酶水解 PSPI。通过超滤和一系列色谱技术成功获得了一种新型抗氧化肽。随后，通过氨基酸序列 SMRKPPG 鉴定并合成了一个纯化片段，并评估了其抗氧化活性。水解后，水解度为 18%的牡丹籽蛋白水解产物（PSPH）表现出最显著的抗氧化作用，进一步用于分离抗氧化肽。
