The Study To Antioxidant Active Peptide's Preparation Of Mung Bean And Antioxidant Activity

Mung bean has high output, rich starch and protein, it is cultivation that is wide range in our country. Currently, processing applications for the mung bean mainly is confined to the starch's production, while ignoring the development of protein, resulting in wasting and environmental pollution. Mung bean's protein ratio are efficient, is had a high nutritional value and can be developed resistance. This paper mainly is studied antioxidant activity of mung bean peptide preparation, purification, composition and in vitro antioxidant capacity of preliminary, the results as follows:(1)Preparation of the traditional protein (alkaline extraction and acid precipitation) prepared mung bean protein, the first extraction, the extraction rate can be reached 73.49%, the preparation of the mung bean protein purity of 75.97%.(2)Neutral protease for mung bean autioxidant activity of the preparation of the ideal protease, peptide its optimum parameters is enzymatic hydrolysis:substrate concentration of 2%, hydrolysis pH 6.5, reaction temperature 50℃, enzyme concentration 5000u/g, reaction time 120min. In the process hydrolysates is obtained under the highest antioxidant capacity, its rate of hydroxyl radical scavenging 58.02%.(3)Mung bean hydrolysates by ultrafiltration, is separated into five different molecular weight fractions, the molecular weight range:<1KDa, 1KDa-5KDa,5KDa-10KDa,10KDa-30KDa,> 30KDa.1KDa-5KDa which share the quality of the components of the largest share, and the strongest antioxidant, scavenging DPPH radical capacity and ability to remove 65.91%, respectively, and reached 40.89%.(4)Molecular weight range of the mung bean enzyme 1KDa-5KDa SephadexG-25 gel products were further purified by column chromatography, the two molecular weights were obtained 3426Da, 1272Da antioxidant activity of mung bean peptide T1 and T2. T1 and T2 have a strong antioxidant capacity, T1 of the hydroxyl radical and DPPH radical scavenging rate was 69.14% and 58.62%; T2 on hydroxyl radicals and DPPH radical scavenging rate was 91.70% and 74.68%.(5)Using HPLC method antioxidant activity of mung bean T1 and T2 of the purity of peptide were detected, chromatography results show that:T1 purity of 85.92%, T2 purity of 94.99%.(6)With automatic amino acid analyzer on the preparation of antioxidant activity of mung bean peptide amino acid composition of T1 and T2 were examined analysis results showed that antioxidant activity of mung bean and T2 peptide T1 reasonable amino acid composition, and rich in variety and strong antioxidant activity relationships of amino acid residues.(7)To Vc and BHT contrast, prepared for the antioxidant activity of mung bean total reducing capacity of peptide were determined. The results show that the antioxidant activity of mung bean total peptide is had strong reducing power, reducing power and its ability to close the reduction of BHT.(8)Mung bean antioxidant superoxide anion activated carbon is had a strong scavenging, when the concentration of 1.0mg/mL, mung bean antioxidant peptide on superoxide anion scavenging rate of 60.07%, higher than the same concentration BHT scavenging of superoxide anion.(9)Using phenanthroline-Fe2+method for the determination of the antioxidant activity of mung bean peptide to hydroxyl radical scavenging. Test showed that antioxidant activity of mung bean peptide is had a strong hydroxyl radical scavenging. When the concentration of 25mg/mL, the antioxidant activity of mung bean peptide clearance rate of hydroxyl radical 70.51%, Vc rate of hydroxyl radical scavenging 79.83%, BHT on hydroxyl radical scavenging rate 53.27%, the concentration, mung bean peptide antioxidant activity on hydroxyl radical scavenging capacity and Vc close to, but significantly greater than BHT's.(10)To Vc and BHT as a control to study the antioxidant activity of mung bean peptide on DPPH radical scavenging. The results showed that the antioxidant activity of mung bean peptide on strong DPPH radical scavenging ability. When the concentration of 1.0mg/mL, samples of DPPH radical scavenging rate was 32.54%, BHT on DPPH radical scavenging rate of 25.67%, the concentration of mung bean peptide antioxidant free radical scavenging DPPH stronger than BHT's.(11)ln vitro results show that the antioxidant activity, Mung bean is prepared in this experiment antioxidant peptide is had strong antioxidant activity, antioxidant activity than BHT, but lower than Vc.