Activity Of Safflower Meal Preparation Antioxidant Peptide And Antioxidant

With the improvement of living standards, the demand of food and nutrition is becomingmore and more natural. Antioxidant peptides have potential applications in the food andpharmaceutical sectors, and more and more people like to attention it. As a novel protein resources,safflower protein’s research and development gain a high value. The main contents of the researchis the extraction of antioxidant peptides protein from Xinjiang safflower seed, and antioxidantpeptides’s purification and vitro antioxidant activity of the peptide.Firstly, studied the enzymatic hydrolysis safflower protein to gain antioxidant peptides.Through the single factor experiment,response surface regression analysis, we get the optimalconditions for the enzyme, The Alcalase2.4L alkaline protease enzyme source, hydrolysis time2h,hydrolysis temperature49℃, pH value of8.6, the enzyme dosage7700u/g, substrate concentration5.0%. Under optimal hydrolysis conditions, the ability to get hydrolyzate reduction1.017, hasgood antioxidant activity, and the degree of hydrolysis safflower protein was6.389%.Using membrane filtration of safflower antioxidant peptide prepared crude ultrafiltrationgrading, the safflower crude antioxidant peptides is divided into <5KDa,10-5KDa and>10KDathree safflower antioxidant peptides, according to the molecular weight range. These threepeptides were measured DPPH radical scavenging ability. The results showed that the molecularweight of safflower below5KDa have the highest antioxidant activity of anti-oxidative peptides,so select safflower5KDa following antioxidant peptides subsequent gel chromatography.The molecular weight below5KDa antioxidant peptide safflower SephadexG-25gel afterfurther separation and purification by column chromatography, eluting three peaks obtainedaccording to the standard curve plotted understood SephadexG-25. The third peak eluted withstrong antioxidant activity, the molecular weight range of about885Da.By analyzing the reduction ability and the superoxide anion, hydroxyl determination of freeradical and DPPH free radical scavenging capacity of the antioxidant activity in vitro, safflowerseed antioxidant peptides. The results show that this experiment obtained safflower antioxidantactivity of the peptide has strong antioxidant activity in vitro, the antioxidant capacity is lowerthan Vc and above BHT.