Preparation and antioxidant activity of peptides from brewery waste yeast
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摘要: 废啤酒酵母具有较高的开发利用价值，本研究以啤酒厂废酵母为材料，通过单因素实验研究其最佳自溶条件及最佳微波水解条件，比较自溶、微波水解与外加酶制剂处理法制备酵母活性多肽的效果，并研究了酵母多肽的抗氧化活性.结果表明，啤酒酵母的最佳自溶条件为固液比1: 20、温度45.0 ℃、pH 6.0、时间48 h；在此自溶条件下，酵母蛋白质被有效水解为多肽，水解度为41.5%，提取蛋白质得率为42%.自溶法制备啤酒酵母多肽的效率与外加酶制剂处理的效果相当，但显著高于微波水解法.自溶法制备的啤酒酵母多肽具有高的抗氧化活性.本研究表明，自溶法是开发利用啤酒厂废弃的酵母和制备酵母多肽的理想方法.
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关键词:
- 抗氧化活性
Abstract: The brewery waste yeast contains 50% proteins and has high values of application. The optimal conditions of autolysis were explored by the single-factor tests, and its efficiency was compared with the microwave-assisted hydrolysis and exogenous enzyme hydrolysis. The results showed that the optimal autolysis conditions of the yeast were with a solid-liquid ratio of 1: 20, at pH 6.0 and 45.0℃ for 48h. Under these conditions, yeast protein was hydrolyzed and extracted, the degree of hydrolysis was 41.5%, and protein yield was 42%. The autolysis method showed the same efficiency as the exogenous enzyme hydrolysis, but higher than that of the microwave-assisted hydrolysis. The prepared peptides from yeast by autolysis showed high antioxidant activity.-
Keywords:
- antioxidant activity
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[1]李祥, 罗仓学, 等.啤酒酵母抽提物工艺的研究[J].酿酒科技, 2002, 1(1):65-67 [2]Chae, H.J.,HJoo,et alUtilization of brewer's yeast cells for the production of food-grade yeast extract. Part 1: effects of different enzymatic treatments on solid and protein recovery and flavor characteristics[J].Bioresource technology, 2001, 76(3):253-258 [3]Ma, C.X. Ni,et alPurification and characterization of an alkaline protease from the marine yeast Aureobasidium pullulans for bioactive peptide production from different sources[J].Marine Biotechnology, 2007, 9(3):343-351 [4]Alcaide-Hidalgo, J.M.,EPueyo,et alBioactive peptides released from Saccharomyces cerevisiae under accelerated autolysis in a wine model system[J].Journal of Food Science, 2007, 72(7):M276-M279 [5]Tanguler, H.H. ErtenUtilisation of spent brewer's yeast for yeast extract production by autolysis: The effect of temperature[J].Food and Bioproducts Processing, 2008, 86(4):317-321 [6]Ni, H.L. Li,et alIsolation and Identification of an Angiotensin-I Converting Enzyme Inhibitory Peptide from Yeast (Saccharomyces cerevisiae)[J].Current Analytical Chemistry, 2012, 8(1):180-185 [7]程涛, 孙艳波, 等.双缩脲法测定乳中酪蛋白含量[J].中国乳品工业, 2000, 28(3):33-35 [8]李晓东, 牛治霞, 等.乳清蛋白水解物水解度种测定方法的比较[J].中国乳品工业, 2006, 34(10):59-62 [9]马丹.凯氏定氮法测定食品中蛋白质含量[J].计量与测试技术, 2008, 35(6):57-58 [10]彭长连, 林植芳, 等.光对种木本植物叶片清除有机自由基能力的影响[J].植物学报: 英文版, 2000, 42(4):393-398 [11]杨建梅, 李红, 等.啤酒废酵母自溶条件的研究[J].中国酿造, 2012, 31(2):95-99 [12] 郭莎莎.酶解酵母蛋白制备生物活性肽的研究 [D]. 广州: 华南理工大学, 2012. [13]Yamauchi, F.K. SuetsunaImmunological effects of dietary peptide derived from soybean protein[J].The Journal of Nutritional Biochemistry, 1993, 4(8):450-457 [14]Hoskin, D.W.,ARamamoorthyStudies on anticancer activities of antimicrobial peptides[J].Biochimica et Biophysica Acta (BBA)-Biomembranes, 2008, 1778(2):357-375 [15]祝骥, 高飞, 等.抗菌肽的研究进展[J].生命科学, 2008, 20(4):605-610 [16] 凌秀梅.利用啤酒废酵母制备多肽的研究 [D], 贵阳: 贵州大学, 2007. [17] 倪贺.酵母来源血管紧张素转移酶抑制多肽的制备及其抑制机理的研究 [D]. 广州: 华南理工大学, 2012.
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