动物蛋白水解酶法制备南极磷虾多肽及其抗氧化活性
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摘要
实验以南极磷虾虾糜和蛋白为原料,通过动物蛋白水解酶制备南极磷虾多肽,研究了酶解的工艺参数,分析了多肽的分子量分布,并评价了多肽的抗氧化活性。结果表明:通过动物蛋白水解酶对南极磷虾虾糜和蛋白进行水解,最优的酶解温度为50℃,pH为8.0,加酶量为2000U/g,酶解时间为3h。此条件下得到的2种南极磷虾多肽分子量范围为311～2963Da,且此2种南极磷虾多肽具有一定的抗氧化能力,能清除羟基自由基和还原铁离子。
In this paper,Antarctic krill peptides are prepared by animal proteolytic enzymes using Antarctic krill surimi and protein as the raw materials.The parameters of enzymatic hydrolysis are studied,the molecular weight distribution range of the peptides is analyzed,and the antioxidant activity of the peptides is evaluated.The results indicate that the optimized enzymolysis temperature is50°C,the pH is 8.0,the additive amount of enzyme is 2000 U/g,and the enzymolysis time is 3 h.Under the above conditions,peptides from Antarctic krill surimi and protein have the molecular weights ranging from 311～2963 Da.These two peptides also have certain hydroxyl radical scavenging ability and ferric reducing ability.
In this paper,Antarctic krill peptides are prepared by animal proteolytic enzymes using Antarctic krill surimi and protein as the raw materials.The parameters of enzymatic hydrolysis are studied,the molecular weight distribution range of the peptides is analyzed,and the antioxidant activity of the peptides is evaluated.The results indicate that the optimized enzymolysis temperature is50°C,the pH is 8.0,the additive amount of enzyme is 2000 U/g,and the enzymolysis time is 3 h.Under the above conditions,peptides from Antarctic krill surimi and protein have the molecular weights ranging from 311～2963 Da.These two peptides also have certain hydroxyl radical scavenging ability and ferric reducing ability.
引文
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[11]刘铭,刘玉环,王允圃,等.制备,纯化和鉴定生物活性肽的研究进展及应用[J].食品与发酵工业,2016,42(4):244-251.
[12]Sila A,Bougatef A.Antioxidant peptides from marine byproducts:isolation,identification and application in food systems:a review[J].Journal of Functional Foods,2016,21:10-26.
[2]刘志东,王鲁民,陈雪忠,等.南极磷虾蛋白的研究进展[J].食品与发酵工业,2017,43(7):242-251.
[3]高颖,王彦超,常耀光,等.三种低氟南极磷虾肽的ACE抑制作用及抗氧化活性研究[J].食品工业科技,2016,37(2):82-87,92.
[4]徐锦,李明元,黄家莉,等.六种商品蛋白酶对鲢鱼蛋白水解效果比较研究[J].中国调味品,2012,37(4):53-56.
[5]胡玲萍,徐蓓蓓,尹利昂,等.脱氟南极磷虾虾糜与大豆分离蛋白双螺杆挤压重组工艺研究[J].食品工业科技,2018,39(2):217-223.
[6]高飞,韩春然,石彦国,等.南极磷虾蛋白质提取条件优化[J].天然产物研究与开发,2016,28(2):307-312.
[7]邹大维,熊建军,刘桂琼,等.鱼酱酸调味料中总酸、氨基酸态氮检测分析[J].中国调味品,2018,43(3):143-145.
[8]Esposito S,Mele R,Ingenito R,et al.An efficient liquid chromatography-high resolution mass spectrometry approach for the optimization of the metabolic stability of therapeutic peptides[J].Analytical and Bioanalytical Chemistry,2017,409(10):2685-2696.
[9]刘海梅,王苗苗,左为民,等.单环刺螠体壁肌酶解工艺参数的研究---动物蛋白水解酶[J].中国调味品,2013,38(9):69-72,79.
[10]戴志远,郭瑞,张燕平,等.动物蛋白水解酶法制备梅鱼鲜味酶解液的研究[J].食品与发酵工业,2011,37(8):71-75.
[11]刘铭,刘玉环,王允圃,等.制备,纯化和鉴定生物活性肽的研究进展及应用[J].食品与发酵工业,2016,42(4):244-251.
[12]Sila A,Bougatef A.Antioxidant peptides from marine byproducts:isolation,identification and application in food systems:a review[J].Journal of Functional Foods,2016,21:10-26.