Food and Fermentation Industries >

2022 , Vol. 48 >Issue 7: 146 - 153

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029457

Preparation and antioxidant function of polypeptide from cassava leaf

  • ZHANG Zuoda ,
  • WANG Qinfei ,
  • WU Ruona ,
  • NIU Xiaolei ,
  • ZHANG Zhenwen
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  • 1(College of Tropical Crops,Hainan University,Haikou 570228,China)
    2(Institute of Tropical Crop Variety Resources,Chinese Academy of Tropical Agricultural Sciences,Haikou 571101,China)

Received date: 2021-09-25

  Revised date: 2021-11-16

  Online published: 2022-04-27

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Abstract

In this experiment, cassava leaf protein was extracted by alkali solution and acid precipitation, and the extraction process was optimized by orthogonal method. The hydrolysis conditions of three proteases were optimized by response surface methodology, and the antioxidant function of the peptides was verified. The results showed that the optimum extraction conditions of cassava leaf protein were as follows: extraction with alkali soluble (pH 11.0) for 2 h at 60 ℃, acid precipitation at pH 4.6. Under these conditions, the highest yield of protein per gram of fresh leaves was 11.73% and the purity of protein was 92.57%. The results of response surface analysis showed that the optimum conditions for enzymatic hydrolysis of cassava leaf protein by alkaline protease, neutral protease and trypsin were as follows: enzymatic hydrolysis temperature 36.74 ℃, 35.00 ℃, 36.45 ℃, pH value 8.76, 6.31 and 8.00, reaction time 2.44 h, 2.18 h and 3.82 h, respectively. The yield of trypsin polypeptide was the highest(41.89%). The content of free amino acids in the peptide solution obtained by enzymatic hydrolysis was very low, only tyrosine could be detected, and its concentration was 9.90 μg/mL. The antioxidant function analysis showed that the antioxidant activities of the peptides hydrolyzed by neutral protease were high. When the polypeptide concentration was 1.5 mg/ml, the DPPH radical clearance, hydroxyl radical clearance and total reducing power were 91.83%, 79.3% and 0.558 4, respectively. Therefore, the peptides hydrolyzed by neutral protease had the strongest antioxidant activity. Among the three enzymes, neutral protease is the most suitable for the preparation of cassava leaf antioxidant peptides.

Key words： cassava leaf; enzymolysis; polypeptide; antioxidant; protein

Cite this article

ZHANG Zuoda , WANG Qinfei , WU Ruona , NIU Xiaolei , ZHANG Zhenwen . Preparation and antioxidant function of polypeptide from cassava leaf[J]. Food and Fermentation Industries, 2022 , 48(7) : 146 -153 . DOI: 10.13995/j.cnki.11-1802/ts.029457

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