海参蒸煮废液多肽提取响应面优化及抗氧化研究
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摘要
以海参蒸煮废液为原料,采用蛋白酶酶解法提取废液中的海参多肽,筛选出水解海参蛋白的最适蛋白酶。通过单因素试验,研究了加酶量、酶解pH、酶解温度和酶解时间四个因素对水解度的影响,并通过Box-Benhnken中心组合试验及响应面分析法对酶解条件进行优化。结果表明,中性蛋白酶水解效果最好,其最优酶解工艺条件为:酶解时间4 h,加酶量3.85%,温度45℃, pH 7.0。在此条件下海参蛋白水解度为44.5%。制得的海参多肽对羟自由基和超氧自由基具有较强的清除能力, IC_(50)值依次为6.901和8.804 mg/mL。
In this experiment, the sea cucumber cooking waste liquid was used as raw material, and the sea cucumber polypeptide in the waste liquid was extracted by using enzymatic hydrolysis method with the optimal protease(neutral protease). On the basis of single-factor test, the mathematical regression model was established about the dependent variable(degree of hydrolysis) and in dependent variables(pH, hydrolysis temperature and dosage of neutral protease) through BoxBenhnken center composite design and response surface methodology. The results indicated that the optimal extraction conditions were hydrolysis time 4 h, dosage of neutral protease 3.85%, hydrolysis temperature 45 ℃, and pH 7.0. Under these conditions, the degree of hydrolysis was 44.5%. The sea cucumber polypeptide had strong scavenging capacity for hydroxyl radical and superoxide radical, and the IC50 value was 6.901 mg/mL and 8.804 mg/mL, respectively.
In this experiment, the sea cucumber cooking waste liquid was used as raw material, and the sea cucumber polypeptide in the waste liquid was extracted by using enzymatic hydrolysis method with the optimal protease(neutral protease). On the basis of single-factor test, the mathematical regression model was established about the dependent variable(degree of hydrolysis) and in dependent variables(pH, hydrolysis temperature and dosage of neutral protease) through BoxBenhnken center composite design and response surface methodology. The results indicated that the optimal extraction conditions were hydrolysis time 4 h, dosage of neutral protease 3.85%, hydrolysis temperature 45 ℃, and pH 7.0. Under these conditions, the degree of hydrolysis was 44.5%. The sea cucumber polypeptide had strong scavenging capacity for hydroxyl radical and superoxide radical, and the IC50 value was 6.901 mg/mL and 8.804 mg/mL, respectively.
引文
[1]渔业部渔业渔政管理局.2017中国渔业统计年鉴[M].北京:中国农业出版社,2017.
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[4]童静静,章元炳,叶再镯,等.海参多肽的研究进展[J].食品工业科技,2013,34(11):356-360.
[5]赵芹,王静凤,薛勇,等.3种海参的主要活性成分和免疫调节作用的比较研究[J].中国水产科学,2008,15(1):154-159.
[6]费荣昌.实验设计与数据处理[M].无锡:江南大学出版社,2001.
[7]梁晓芳,牟建楼,严超,等.响应面法优化虾夷扇贝抗氧化肽酶解液工艺研究[J].食品研究与开发,2017,38(20):85-89.
[8]奚倩,赵雅娉,张警予.利用电子自旋共振技术研究海参提取液体外抗氧化活性[J].食品与机械,2014,30(5):36-40.
[9]尹蔷,尚小玉,张泽生,等.虾青素体外清除自由基活性的研究[J].食品科技,2010(4):232-234.
[10]赵玲,银邦中,刘淇,等.4种海参多肽抗氧化活性的比较研究[J].中国海洋药物,2012,31(2):19-24.
[11]杨涛,万端极,吴正奇,等.海参内脏制备海参多肽工艺优化及其抗氧化测定[J].食品科技,2014(3):218-222.
[2]赵兴坤.海参肽的功能特性及其应用[J].中国食物与营养,2003(12):31-33.
[3]樊绘曾.海参:海中人参--关于海参及其成分保健医疗功能的研究与开发[J].中国海洋药物,2001,20(4):37-44.
[4]童静静,章元炳,叶再镯,等.海参多肽的研究进展[J].食品工业科技,2013,34(11):356-360.
[5]赵芹,王静凤,薛勇,等.3种海参的主要活性成分和免疫调节作用的比较研究[J].中国水产科学,2008,15(1):154-159.
[6]费荣昌.实验设计与数据处理[M].无锡:江南大学出版社,2001.
[7]梁晓芳,牟建楼,严超,等.响应面法优化虾夷扇贝抗氧化肽酶解液工艺研究[J].食品研究与开发,2017,38(20):85-89.
[8]奚倩,赵雅娉,张警予.利用电子自旋共振技术研究海参提取液体外抗氧化活性[J].食品与机械,2014,30(5):36-40.
[9]尹蔷,尚小玉,张泽生,等.虾青素体外清除自由基活性的研究[J].食品科技,2010(4):232-234.
[10]赵玲,银邦中,刘淇,等.4种海参多肽抗氧化活性的比较研究[J].中国海洋药物,2012,31(2):19-24.
[11]杨涛,万端极,吴正奇,等.海参内脏制备海参多肽工艺优化及其抗氧化测定[J].食品科技,2014(3):218-222.