Abstract
Objective： This study aims to optimize the adsorption of enzymatic hydrolysis of Pueraria protein by macroporous resin and maximize the antioxidant properties in vitro. Methods: The Box-Behnken response surface method was used to determine the optimization of adsorption of enzymatic hydrolysis of Pueraria protein. Using VC as a control, the antioxidant activity of Kase was determined before and after purification under the optimal purification process. Results： The optimal adsorption-desorption process of macroporous resin is: the mass concentration of the sample solution was 10.0 mg/mL, the flow rate of the eluent was 2.6 mL/min, and the volume fraction of ethanol in the eluent was 74%. After adsorption, the content of enzymatic hydrolysis of Pueraria protein increased to 37.19%. The scavenging rate of DPPH, ABTS+, and hydroxyl radicals of Pueraria Mirifica protease after adsorption was stronger than before adsorption. Conclusion： This study shows that enzymatic hydrolysis of Pueraria protein after adsorption of macroporous resin has good antioxidant effect, which can be used as a potential protein polypeptide in food, providing data reference for further research of enzymatic hydrolysis of Pueraria protein.
Publication Date
1-30-2024
First Page
167
Last Page
174
DOI
10.13652/j.spjx.1003.5788.2023.80428
Recommended Citation
Yihan, YUE; Mingming, YAN; Shuai, SHAO; Yiyuan, DING; and Ting, JIANG
(2024)
"Optimization of macroporous resin adsorption process of enzymatic hydrolysis of Pueraria protein and its antioxidant activity in vitro by response surface method,"
Food and Machinery: Vol. 40:
Iss.
1, Article 25.
DOI: 10.13652/j.spjx.1003.5788.2023.80428
Available at:
https://www.ifoodmm.cn/journal/vol40/iss1/25
References
[1] 国家药典委员会. 中华人民共和国药典: 一部[M]. 北京: 化学工业出版社, 2020: 333-334.
National Pharmacopoeia Commission. Pharmacopoeia of the people's Republic of China: 1 st[M]. Beijing: Chemical Industry Press, 2020: 333-334.
[2] 史晨旭, 杜佳蓉, 吴威, 等. 葛根化学成分及药理作用研究进展[J]. 中国现代中药, 2021, 23（12）: 2 177-2 195.
SHI C X, DU J R, WU W, et al. Chemical constituents and harmacological action of Puerariae lobatae radix: A review[J]. Modern Chinese Medicine, 2021, 23（12）: 2 177-2 195.
[3] 陈艳, 文佳玉, 谢晓芳, 等. 葛根的化学成分及药理作用研究进展[J]. 中药与临床, 2021, 12（1）: 53-60.
CHEN Y, WEN J Y, XIE X F, et al. Progress on the chemical composition and pharmacological effects of Pueraria[J]. Traditional Chinese Medicine and Clinical Practice, 2021, 12（1）: 53-60.
[4] 李树欣. 葛根的化学成分及药理作用的研究进展[J]. 辽宁化工, 2020, 49（11）: 1 412-1 413, 1 417.
LI S X. Progress on the chemical composition and pharmacological effects of Pueraria[J]. Liaoning Chemical Industry, 2020, 49（11）: 1 412-1 413, 1 417.
[5] 江含秀, 曾芳, 邬晓霞, 等. 不同品种苦荞蛋白的复合酶解及其多肽抗氧化活性研究[J]. 食品研究与开发, 2023, 44（9）: 43-51.
JIANG H X, ZENG F, WU X X, et al. Double enzymatic hydrolysis of tartary buckwheat proteins of different varieties and the antioxidant activity of the polypeptides[J]. Food Research and Development, 2023, 44（9）: 43-51.
[6] 庞会娜, 董红影, 肖凤琴, 等. 响应面法优化葛根蛋白酶解工艺及其体外抗氧化特性分析[J]. 食品工业科技, 2022, 43（24）: 197-204.
PANG H N, DONG H Y, XIAO F Q, et al. Optimization of enzymatic hydrolysis process of Pueraria protein by response surface methodology and its antioxidant properties in vitro[J]. Science and Technology of Food Industry, 2022, 43（24）: 197-204.
[7] 梁雪荣. 鹰嘴豆抗氧化肽的分离纯化、结构鉴定及复合饮料的研制[D]. 石河子: 石河子大学, 2022: 12.
[8] 杨雅梦, 胥健萍, 刘婉月, 等. 植物多肽分离技术及功能研究进展[J]. 食品科技, 2021, 46（6）: 194-200.
YANG Y M, XU J P, LIU W Y, et al. Research progress of plant polypeptide separation technology and function[J]. Food Technology, 2021, 46（6）: 194-200.
[9] 张林松, 徐卫东, 石继伟, 等. 响应面法优化葛根蛋白的提取工艺[J]. 药学与临床研究, 2017, 25（3）: 195-198.
ZHANG S L, XU W D, SHI J W, et al. Optimizing the extraction process of Pueraria protein by response surface method[J]. Pharmacy and Clinical Research, 2017, 25（3）: 195-198.
[10] 王苗, 张红印, 范琳, 等. 葛根蛋白提取工艺及其体外抗氧化性研究[J]. 食品研究与开发, 2021, 42（1）: 73-79.
WANG M, ZHANG H Y, FAN L, et al. Study on extraction technology of Pueraria lobata protein and its antioxidant activity in vitro[J]. Food Research and Development, 2021, 42（1）: 73-79.
[11] 唐婷范, 杨杰, 黄芳丽, 等. 不同产地葛根蛋白质提取工艺及其功能性研究[J]. 食品研究与开发, 2020, 41（9）: 32-37.
TANG T F, YANG J, HUANG F L, et al. Study of extraction lechnology and function of Pueraria obata protein from different abitats[J]. Food Research and Development, 2020, 41（9）: 32-37.
[12] LOWRY O H, ROSEBROUGH N J, FARR A L, et al. 福林酚试剂法测定蛋白质[J]. 食品与药品, 2011, 13（3）: 147-151.
LOWRY O H, ROSEBROUGH N J, FARR A L, et al. Protein was measured by fool reagent method[J]. Food & Drugs, 2011, 13（3）: 147-151.
[13] 徐超, 张昊宇, 任红涛, 等. 艾草黄酮大孔吸附树脂纯化及抗氧化活性研究[J]. 河南农业大学学报, 2023, 57（3）: 451-461.
XU C, ZHANG H Y, REN H T, et al. Study on purification of flavonoids from Artemisiaargyi with macroporous resin and their antioxidant activity[J]. Journal of Henan Agricultural University, 2023, 57（3）: 451-461.
[14] 刘杰, 梁亚蓝, 李浩楠, 等. 玉米须中总黄酮的大孔树脂纯化工艺优化[J]. 粮食与油脂, 2022, 35（3）: 76-80.
LIU J, LIANG Y L, LI H N, et al. Optimization of macroporous resin purification process for total flavonoids in corn silk[J]. Cereals & Oils, 2022, 35（3）: 76-80.
[15] ELZBIETA W, ALDONA K, RENATA Z W. Antioxidant activity and free radicals of roasted herbal materials[J].Herba Polonica, 2017, 63（2）: 34-41.
[16] 夏雨, 卓倩婷, 徐雅囡, 等. 美藤果蛋白的分级提取、理化性质鉴定及抗氧化活性研究[J]. 食品科技, 2021, 46（1）: 193-198.
XIA Y, ZHUO Q T, XU Y N, et al. Study on fractional extraction, phvsicochemical properties and antioxidant activity of sacha inchi proteir[J]. Food Science and Technology, 2021, 46（1）: 193-198.
[17] 徐丹萍, 蒲彪, 叶萌, 等. 藤椒冷榨油饼粕中多酚的纯化及体外抗氧化活性[J]. 西北农业学报, 2018, 27（11）: 1 690-1 700.
XU D P, PU B, YE M, et al. Study on extraction, purification and antioxidant activity of polyphenols in cold pressed oil residue of Zanthoxylum armatum[J]. Acta Agriculturae Boreali-occidentalis Sinica, 2018, 27（11）: 1 690-1 700.
[18] XU Z Q, WU C P, SUN D X, et al. Identification of post-digestion angiotensin-I converting enzyme （ACE） inhibitory peptides from soybean protein isolate: Their production conditions and in silico molecular docking with ACE[J]. Food Chemistry, 2021, 345: 128855.
[19] 许英一, 吴红艳, 王宇, 等. 大孔树脂纯化苜蓿叶蛋白肽的工艺优化[J]. 食品与机械, 2019, 35（5）: 167-171.
XU Y Y, WU H Y, WANG Y, et al. Optimization on purification technology of alfalfa leaf protein peptide by macroporous adsoption resin[J]. Food & Machinery, 2019, 35（5）: 167-171.
[20] 辛科颖, 孙向明, 胡扬, 等. 响应面法优化大孔树脂纯化菟丝子总黄酮工艺[J]. 中国药学杂志, 2022, 57（7）: 530-538.
XIN K Y, SUN X M, HU Y, et al. Optimization of purification process of total flavonoids from cuscuta chinensis by macroporous resin by response surface methodology[J]. Chinese Pharmaceutical Journal, 2022, 57（7）: 530-538.
[21] 刘辉, 张会生, 童火艳, 等. 酶解大豆蛋白抗氧化肽的分离纯化与鉴定[J]. 食品科学, 2022, 43（20）: 191-197.
LIU H, ZHANG H S, TONG H Y, et al. Isolation and identification of antioxidant peptides from enzymatically hydrolyzed soybean protein[J]. Food Science, 2022, 43（20）: 191-197.
[22] JOSHI I, JANAGARAJ K, NOORANI K P M, et al. Isolation and characterization of angiotensin I-converting enzyme （ACE-I） inhibition and antioxidant peptide from by catch shrimp （Oratosquilla woodmasoni） waste[J]. Biocatalysis and Agricultural Biotechnology, 2020, 29: 101770.
[23] 李晓洁, 刘金鑫, 李建华, 等. 大孔吸附树脂纯化茶多酚的工艺优化及抗氧化活性研究[J]. 食品工业科技, 2023, 44（13）: 214-223.
LI X J, LIU X H, LI J H, et al. Optimization of purification of tea polyphenols with macroporous adsorption resin and research of their antioxidant activity[J]. Science and Technology of Food Industry, 2023, 44（13）: 214-223.
[24] 吕凯波, 龚乃超. 大孔树脂分离红花籽粕酶解产物制备抗氧化肽的工艺研究[J]. 食品研究与开发, 2021, 42（6）: 90-95.
LU K B, GONG N C. Preparation of antioxidant peptides from enzymatic hydrolysis of safflower seed meal bymacroporous adsorption resin[J]. Food Research and Development, 2021, 42（6）: 90-95.
[25] 马萌, 陶婷, 马挺军. 大孔吸附树脂纯化苦荞多肽工艺研究[J]. 北京农学院学报, 2022, 37（3）: 115-120.
MA M, TAO T, MA T J. Purification of Tartary buckwheat polypeptide by macroporous adsorption resin[J]. Journal of Beijing University of Agriculture, 2022, 37（3）: 115-120.