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Tách Chiết và Tinh Chế Các Peptide Chống Oxy Hóa Từ Thủy Phân Protein Bọ Cạp (Buthus martensii Karsch)
Tóm tắt
Mục đích của nghiên cứu này là tách chiết và tinh chế các peptide chống oxy hóa từ các thủy phân protein bọ cạp (Buthus martensii Karsch). Protein bọ cạp (SP) trước tiên được thủy phân bằng trypsin, papain và alcalase. Kết quả từ các thử nghiệm thủy phân cho thấy các peptide được thủy phân bằng papain cho mức độ thủy phân cao nhất (DH), năng suất và hoạt tính chống oxy hóa. Tác động của việc thủy phân bằng papain lên protein bọ cạp được tối ưu hóa bằng phương pháp bề mặt phản ứng. Mức độ thủy phân cao nhất (31.31%) và năng suất (52.02%) của các SPHs được thu được dưới các điều kiện sau: thời gian thủy phân, 4.0 giờ; nhiệt độ thủy phân, 50 °C; và tỷ lệ enzyme/substrate, 2.43%. Phương pháp siêu lọc, lọc gel và sắc ký lỏng hiệu năng cao ngược pha được sử dụng và hai peptide chống oxy hóa mới đã được thu được. Các chuỗi của các peptide được xác định bởi MALDI–TOF–MS/MS lần lượt là LPTETLH (MW: 810.43 Da, P4-1) và IEEDLER (MW: 903.44 Da, P4-2). Kết quả cho thấy các SPHs là một nguồn tài nguyên sinh học có giá trị tiềm năng cho sản xuất peptide chống oxy hóa trong hệ thống thực phẩm.
Từ khóa
#peptide chống oxy hóa; thủy phân protein; bọ cạp; papain; phương pháp bề mặt phản ứng; MALDI–TOF–MS/MSTài liệu tham khảo
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