为促进水飞蓟蛋白的高效利用,研究不同蛋白酶对酶解液抗氧化活性、水解度、氮回收率、苦味值等指标的影响。结果表明,与糜胰蛋白酶、中性蛋白酶、碱性蛋白酶和复合蛋白酶相比,木瓜蛋白酶为水飞蓟蛋白的最佳酶解用酶,可获得较高的抗氧化活性、适宜的水解度和氮回收率,以及较低的苦味值;当酶解温度为45～50℃、时间240～270 min和pH 6～7时,酶解液抗氧化活性可达到14U/mg蛋白,水解度和氮回收率分别在20%和60%以上,而苦味值低于2,酶解液总体质量较优,可作为功能性食品的配料。

In order to highly efficiently utilize the protein resource in Silybum marianum's kernel,the effects of protease types and parameters on the antioxidant activity,hydrolyzing degree,nitrogen recovery,and bitterness value in hydrolysate was researched.The results showed that papain was the optimal protease compared with trypsin,neutral,alkali,and complex protease for hydrolyzing Silybum marianum's kernel protein to obtain the higher antioxidant activity,proper degree of hydrolysis and nitrogen recovery,and lower bitterness.When the parameters for hydrolyzing were set at 45~50℃,240~270 min and pH 6~7,the antioxidant activity,the hydrolyzing degree and nitrogen recovery,and the bitterness value could maintain at 14 U/mg proteins,above 20% and 60%,and below 2,respectively.Under these conditions,the hydrolysate possessed wholly good quality and could be used as a component for functional food development.