酶解大鲵皮胶原蛋白制备抗氧化肽工艺研究
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摘要
为有效利用大鲵加工副产物大鲵皮,研究了大鲵皮胶原蛋白制备抗氧化肽的工艺条件。采用化学发光法,以羟自由基清除率为评价指标,通过单因素试验法,分别研究了酶的种类、酶添加量、酶解pH、温度和时间对大鲵皮胶原蛋白肽抗氧化活性的影响。在单因素试验的基础上,通过正交试验进一步优化了大鲵皮胶原蛋白制备抗氧化肽的工艺,确定了最适工艺条件:即酶添加量7000U/g,pH 8.5,温度55℃,时间4h,在此工艺条件下,大鲵皮胶原蛋白抗氧化肽清除羟自由基的清除率为83.15%。
In order to utilize the by-product of giant salamander during processing,the processing conditions for the preparation of antioxidant peptides from the giant salamander skin were studied. The hydroxyl radical scavenging rate was used as the evaluation index by chemiluminescence method. The single factor test method was used to study the effects of enzyme type,enzyme addition amount,enzymatic pH value,temperature and time on antioxidant activity of giant salamander collagen peptide. On the basis of single factor experiment,the process of preparing antioxidant peptides from the collagen skin was further optimized by orthogonal test,and the optimum technological conditions were determined:the enzyme addition amount was 7000 U/g,pH value was 8.5,temperature was 55℃ and time was 4 h,under these process conditions,the scavenging rate of scavenging hydroxyl radicals by giant salamander collagen antioxidant peptide was 83.15%.
In order to utilize the by-product of giant salamander during processing,the processing conditions for the preparation of antioxidant peptides from the giant salamander skin were studied. The hydroxyl radical scavenging rate was used as the evaluation index by chemiluminescence method. The single factor test method was used to study the effects of enzyme type,enzyme addition amount,enzymatic pH value,temperature and time on antioxidant activity of giant salamander collagen peptide. On the basis of single factor experiment,the process of preparing antioxidant peptides from the collagen skin was further optimized by orthogonal test,and the optimum technological conditions were determined:the enzyme addition amount was 7000 U/g,pH value was 8.5,temperature was 55℃ and time was 4 h,under these process conditions,the scavenging rate of scavenging hydroxyl radicals by giant salamander collagen antioxidant peptide was 83.15%.
引文
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[10]周艳华.可溶性鸡蛋壳膜蛋白与多肽的制备及其抗氧化活性的研究[D].武汉:华中农业大学,2010:60.
[11]SB/T 10317-1999.蛋白酶活力测定法[S].
[12]刘小玲,林莹,尹秀华,等.罗非鱼皮胶原蛋白肽的制备及抗氧化活性研究[J].食品与机械,2007,23(3):92-95.
[13]林春通,柯欣欣,郭建辉,等.胶原蛋白与胶原蛋白肽的的抗氧化关系初探[J].中国食品学报,2017,17(10):44-50.
[14]朱静静,潘道东,孙杨赢,等.酶解法制备胶原蛋白肽及其抗氧化活性的研究[J].宁波大学学报(理工版),2016,29(4):26-32.
[15]Chen H M,Muramoto K,Yamauchi F,et al.Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein[J].Journal of Agricultural and Food Chemistry,1996,44(9):2619-2623.品添加剂和配料展览会添加剂生产应用技术展示会nts China 2019年3月18日-20日(上海),崧泽大道333号:www.cfaa.cn3 18 20(上海),崧泽大道333号:www.cfaa.cn
[2]李莉,顾塞麒,王锡昌,等.人工养殖大鲵肌肉和鲵皮营养成分分析及评价[J].食品工业科技,2012(24):385-387.
[3]李莉,顾赛麒,王锡昌,等.响应面法优化酶法提取大鲵皮胶原蛋白工艺[J].中国水产科学,2013,20(4):876-883.
[4]顾赛麒,李莉,王锡昌,等.人工养殖大鲵皮胶原蛋白的性质研究[J].食品科学,2014,35(9):74-79.
[5]叶欣,冉旭.人工饲养大鲵皮胶原蛋白肽提取工艺研究[J].肉类工业,2014(4):29-33.
[6]袁通,王锡昌,陈弘毅,等.人工养殖大鲵皮体外消化及其胶原蛋白提取和功能性质研究[J].食品工业科技,2015(15):130-135.
[7]李静,叶欣,冉旭.高温高压提高大鲵皮胶原蛋白肽提取率的研究[J].食品工业,2015,36(10):1-5.
[8]李静,冉旭.大鲵皮胶原蛋白肽理化性质和功能特性研究[J].食品工业,2016,37(1):217-222.第二十三届中国国际食暨第二十九届全国食品添Food Ingredie展出时间:2019年展出地点:国家会展中心详情请登陆展出地点:国家会展中心详情请登陆
[9]金文刚,陈德经,耿敬章,等.大鲵皮明胶提取及其性质分析[J].食品与发酵工业,2017,43(2):174-179.
[10]周艳华.可溶性鸡蛋壳膜蛋白与多肽的制备及其抗氧化活性的研究[D].武汉:华中农业大学,2010:60.
[11]SB/T 10317-1999.蛋白酶活力测定法[S].
[12]刘小玲,林莹,尹秀华,等.罗非鱼皮胶原蛋白肽的制备及抗氧化活性研究[J].食品与机械,2007,23(3):92-95.
[13]林春通,柯欣欣,郭建辉,等.胶原蛋白与胶原蛋白肽的的抗氧化关系初探[J].中国食品学报,2017,17(10):44-50.
[14]朱静静,潘道东,孙杨赢,等.酶解法制备胶原蛋白肽及其抗氧化活性的研究[J].宁波大学学报(理工版),2016,29(4):26-32.
[15]Chen H M,Muramoto K,Yamauchi F,et al.Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein[J].Journal of Agricultural and Food Chemistry,1996,44(9):2619-2623.品添加剂和配料展览会添加剂生产应用技术展示会nts China 2019年3月18日-20日(上海),崧泽大道333号:www.cfaa.cn3 18 20(上海),崧泽大道333号:www.cfaa.cn