食品科学

• 生物工程 • 上一篇    下一篇

黄鳝鱼骨多肽制备及其抗氧化活性

贾韶千,李艳霞   

  1. 江苏食品药品职业技术学院食品与营养工程学院,江苏 淮安 223003
  • 出版日期:2016-01-15 发布日期:2016-01-15

Preparation and Antioxidant Activity of Monopterus albus Bone Peptides

JIA Shaoqian, LI Yanxia   

  1. Institute of Food and Nutritional Engineering, Jiangsu Food and Pharmaceutical Science College, Huai’an 223003, China
  • Online:2016-01-15 Published:2016-01-15

摘要:

以黄鳝鱼骨为原料,选用不同蛋白酶对其进行酶解,以1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率为指标,得到了具有较高抗氧化活性的黄鳝鱼骨多肽。通过单因素试验和响应面分析优化得到酶解黄鳝鱼骨制备多肽的最佳工艺条件为:选用木瓜蛋白酶,底物质量浓度40 mg/mL、酶添加量8 000 U/g、酶解温度59.2 ℃、pH 5.8、酶解时间4.1 h,在此条件下得到的黄鳝鱼骨多肽DPPH自由基清除率为90.85%。通过不同的体外抗氧化指标对黄鳝鱼骨多肽的抗氧化活性进行测定,结果发现黄鳝鱼骨多肽具有良好的抗氧化活性,随着多肽质量浓度的升高,其抗氧化活性不断增强,表现出良好的量效关系。

关键词: 黄鳝鱼骨, 多肽, 抗氧化活性

Abstract:

In the present study, the preparation of DPPH radical scavenging peptides derived from enzymatic hydrolysates
of Monopterus albus bone by different proteases was optimized using combination of single factor method and response
surface methodology. The optimal hydrolysis conditions for Monopterus albus bone peptides were determined as follows:
papain was the most suitable enzyme for the hydrolysis of Monopterus albus bone; the hydrolysis was allowed to proceed at
59.2 ℃ for 4.1 h at an initial pH of 5.8 with a substrate concentration of 40 mg/mL at an enzyme dosage of 8 000 U/g. The
DPPH radical clearance rate of the resulting hydrolysate was 90.85%. In vitro antioxidant assays showed that Monopterus
albus bone peptides had excellent concentration-dependent antioxidant activity.

Key words: Monopterus albus bone, peptides, antioxidant activity

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