鳳梨酵素水解脫脂黑芝麻粕之抗氧化與α-澱粉酶抑制活性研究

Antioxidative and α-Amylase Inhibitory Activities of Hydrolysates from Defatted Black Sesame Meals with Bromelain

陳永裕(Yong-Yu Chen)

指導教授 ： 張耀南

國立虎尾科技大學/文理學院/生物科技研究所/碩士(2014年)

摘要

脫脂黑芝麻粕(defatted black sesame meal; DBSMs)為芝麻去除油脂後含有豐富蛋白質的副產物，通常被做為動物飼料、肥料或蛋白質營養物。目前已被研究證實，鳳梨酵素(bromelain)水解(降解)食品蛋白質程度會非常影響以胜肽形式存在之水解物的人體生理機能性質。本研究利用鳳梨酵素在pH 7.0與50℃條件下進行DBSMs之酵素水解，其中鳳梨酵素添加量(0.2g/120mL)與DBSMs添加量(0.2, 1.0, 3.0, 5.0, 10.0 g/120 mL)之比例(bromelain/DBSMs)分別相對定義為1:1、1:5、1:15、1:25、1:50，而且探討bromelain/DBSMs添加量比例與水解反應時間(0、10、30、90、120分鐘)對酵素水解上清液的抗氧化活性(DPPH自由基清除活性、還原力、總酚含量)及α-澱粉酶(α-amylase, AA)抑制活性之影響。實驗結果顯示，鳳梨酵素水解DBSMs上清液的抗氧化活性會隨DBSMs添加量及反應時間的增加而增加比例，其中以1:15、1:25、1:50 bromelain/DBSMs添加比例之樣品較顯著。在DPPH自由基清除活性(DPPH free radical scavenging activities; DPPH FRSA%)試驗中，以1:50 bromelain/DBSMs添加比例及120分鐘反應時間的樣品之DPPH FRSA%可趨近於90 %。在還原力試驗中，亦以1:50 bromelain/DBSMs添加比例及120分鐘反應時間的樣品之還原力為最佳，其值為0.27 mg維他命C等量(vitamin C equivalent)/mL。在總酚試驗中，仍以1:50 bromelain/DBSMs添加比例及120分鐘反應時間的樣品之總酚含量為最高，其值為0.48 mg GAE (gallic acid equivalent;沒食子酸等量)/mL。在α-澱粉酶(AA)抑制活性試驗中，其AA抑制(AAi)活性在前10分鐘反應時間會隨反應時間增加而增加，而後則隨反應時間增加而降低，其中以1:15 bromelain/DBSMs添加比例及10分鐘反應時間的樣品之Aai活性為最佳。由此可知，bromelain/DBSMs添加比例與酵素水解反應時間不但影響酵素水解物之抗氧化活性，而且影響水解物之AAi活性。

關鍵字

脫脂黑芝麻粕 ； 鳳梨酵素 ； 抗氧化活性 ； α-澱粉酶抑制活性

並列摘要

The defatted black sesame meal (DBSMs), the by-product with rich protein content from the extracting process of sesame oil, was generally used as aminal feed, fertilizer, or proteinaceous nutrient. It has been reported that the extent of proteolytic degradation of food proteins by bromelain hydrolysis affects greatly the functional properties of the hydrolysates. In this study, the effects of reaction time (0, 10, 30, 90, 120 min) on antioxidative activities (DPPH free radical scavenging activity, reducing power and total phenolic contents) and α-amylase (AA) inhibitory activity of the hydrolysates from the supernatants of DBSMs with different contents (0.2, 1.0, 3.0, 5.0, 10.0 g/120 mL) hydrolyzed with 0.2g/120mL bromelain, defined as bromelain/DBSMs mass ratios as 1:1, 1:5, 1:15, 1:25, 1:50, respectively, at pH 7.0 and 50 oC were investigated. Among the samples, the antioxidative activities were increased with the increase of DBSMs addition and reaction time, particularly for the 1:15, 1:25, 1:50 of bromelain/DBSMs. The DPPH free radical scavenging activities was closed to 90% for the hydrolysates obtained from 1:50 of bromelain/DBSMs and 120 min of reaction time. In addition, the highest reducing power of the samples for 1:50 of bromelain/DBSMs with 120 mins of reaction time was 0.27 mg/mL vitamin C equivalent. Moreover, the highest value of total phenolic contents of the samples for 1:50 of bromelain/DBSMs with 120 mins of reaction time was 0.48 mg/mL GAE (gallic acid equivalent). The AAi (AA inhibitory) activities of the samples were increased with reaction time at first 10 mins of reaction and then decreased. The optimal AAi activity of the samples for 1:15 of bromelain/DBSMs was obtained with 10 mins of reaction time. This demonstrated the the reaction time and the ratio of bromelain/DBSMs not only affect on the antioxidative activities, but also affect on the AAi activity of the hydrolysates.

並列關鍵字

defatted black sesame meals (DBSMs) ； bromelain ； antioxidative activity ； α-amylase (AA) inhibitory activity

參考文獻

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