The Enzymatic Preparation Of Functional Apricot Kernel And The Measurement Of ?-glucosidase Inhibitory Activity

To take full advantage of wild Apricot Kernel,develop a variety of practical value proteins from wild Apricot Kernel,this experiment is study on the hydrolysis of the Apricot Kernel by papain directly and the antioxidant preliminary and a-glucosidase inhibition of the crude extract from the hydrolysis Apricot Kernel.Contents of this paper include the following three parts:1.Optimize the hydrolysis conditions of Apricot Kernel by using single factor and orthogonal experiments.Obtain the best conditions of enzymatic as temperature 500C,pH7.0,hydrolysis time 8h and the concentration of enzyme content 6%,and do the verification under this condition and the hydrolysis degree is 26.43%..2.Study on the antioxidant of Apricot Kernel polypeptide by the experiments of determining the DPPH,Pyrogallol,phenanthroline and the reducing power vitriol.While the condition of peptide extracted reaches to 10mg/ml,the reducing rate of DPPH,O2-,·OH are 50.44%,65.29%and 22.86%respectively.While the condition of peptide extract reach to 160mg/ml,the absorbance value of reducing power is 1.072.3.Study on the a-Glucosidase inhibitory effect of the peptide extracted from hydrolysis Apricot Kernel.Obtain four kinds of extract of different molecular weight separated by ultrafiltration as greater than 30KD,between 30KD and 10KD,between 10KD and 5KD and below 5KD.While the condition of peptide extract reach to 10mg/ml,the inhibition rate of ?-Glucosidase are 3.65%,4.43%,7.94%and 10.00%respectively.There are three elution peaks about the peptide which molecular weight below 5KD by gel chromatography,and the inhibition rate of ?-Glucosidase are 11.52%,10.65%and 9.67%respectively.Experimental result show that:Apricot Kernel polypeptide having good effect on hypoglycemic in vitro.