Journal of South China University of Technology (Natural Science Edition) ›› 2015, Vol. 43 ›› Issue (2): 1-7.doi: 10.3969/j.issn.1000-565X.2015.02.001

• Food Science & Technology •     Next Articles

Enzymatic Preparation，Separation，Purification and Antioxidant Activity Evaluation of Whey Protein Peptides

Ren Jiao-yan Lai Ting Jiang Yan-qing Lu Yun-jun Liu Peng Liao Wen-zhen   

  1. School of Light Industry and Food Sciences，South China University of Technology，Guangzhou 510640，Guangdong，China
  • Received:2014-08-05 Revised:2014-11-14 Online:2015-02-25 Published:2014-12-31
  • Contact: 任娇艳(1980-)，女，博士，教授，主要从事食品生物化学、食品营养与健康等研究． E-mail: jyren@scut.edu.cn
  • About author:任娇艳(1980-)，女，博士，教授，主要从事食品生物化学、食品营养与健康等研究．
  • Supported by:

    Supported by the Natural Science Foundation of Guangdong Province for Distinguished Young Scholars(S2013050013954)，Program for New Century Excellent Talents in University of Ministry of Education of China(NCET-13-0213)and the Science and Technology Project Item of Guangdong Province(2013B010404001)

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Abstract: Whey protein peptides were prepared via enzymolysis，and the corresponding conditions were optimized by taking antioxidant activity and protein recovery as two indicators． Then，the enzymatic hydrolysate was separated and purified by means of column chromatography，and the molecular mass of the product was measured． The results indicate that (1) alkaline protease is more suitable for the enzymolysis than trypsogen，flavorzyme and papain，with an optimal substrate dosage of 4． 0%，an optimal enzyme dosage of 8000U/g and an optimal enzymolysis time of 4h; (2) fraction A obtained by DEAE-52 cellulose column chromatography exhibits the highest antioxidant activi-ty，with a reducing power value of 0． 3200 ±0． 0041 and a DPPH radical scavenging activity of 6． 58% ±0． 36%;(3) further separation of fraction A via Sephadex G-15 gel column chromatography helps to obtain fraction G with a DPPH radical scavenging activity of 6． 73% ±0． 083%; and (4) the main component identified from fraction G，which contains three amino acids (namely Lys，Leu and Ser)，is of a molecular mass of 378u．

Key words: whey protein, enzymolysis, separation, purification, activity evaluation, DEAE-52 ion exchange col-umn chromatography, Sephadex G-15 gel filtration chromatography

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