›› 2017, Vol. 35 ›› Issue (03): 433-451.

• • 上一篇    



  1. 四川农业大学食品学院
  • 收稿日期:2017-05-18 修回日期:2017-09-08 出版日期:2017-09-30 发布日期:2018-11-29
  • 通讯作者: 李美良 E-mail:liml@sicau.edu.cn
  • 基金资助:

Optimizing Processing of antioxidant peptide Extraction from Scales of Grass Carp with Alcalase

  • Received:2017-05-18 Revised:2017-09-08 Online:2017-09-30 Published:2018-11-29

摘要: 【目的】采用碱性蛋白酶(alcalase)水解草鱼鱼鳞制备抗氧化肽,并探讨其稳定性。【方法】运用单因素及正交试验对酶解条件进行优化,对酶解得到的抗氧化肽进行体外模拟胃肠消化实验。【结果】酶解草鱼鱼鳞的较佳工艺条件为温度60℃、料液比1:15、加酶量800U/g、时间4h;此时鱼鳞酶解液中羟自由基清除率为87.51%;然后以Vc为对照,研究了不同浓度的鱼鳞抗氧化肽的超氧阴离子自由基清除能力、DPPH自由基清除能力。结果显示,随着抗氧化肽浓度的增加其DPPH自由基清除能力和超氧阴离子清除能力增大,在浓度为0.5mg/mL时,鱼鳞抗氧化肽清除DPPH自由基能力达到Vc的81.1%;在浓度为0.5mg/mL时,鱼鳞抗氧化肽对超氧阴离子自由基清除率为98.97%。在胃肠消化过程中,前4h中,胃肠消化是对超氧阴离子清除能力是有益的,清除率达到100%,消化4h后,超氧阴离子清除率显著下降,而在整个消化过程中胃肠消化对羟基自由基清除能力是不利的。【结论】碱性蛋白酶水解草鱼鱼鳞制备的抗氧化肽具有良好的抗氧化活性及稳定性。

关键词: 草鱼鱼鳞, 酶解, 多肽, 抗氧化性, 胃肠消化

Abstract: [Objective] In this paper, antioxidant peptides were hydrolyzed from grass carp fish scale by the alkaline protease,and its stability was discussed. [Merhods] Optimum hydrolysis condition of alcalase enzyme was investigated with single factor experiment and orthogonal exper- iment and antioxidant peptides obtained by enzymatic hydrolysis were tested in vitro gastrointestinal digestion expetiment. [Results]The results showed that the optimum values of temperature, enzyme dosage, solid-to-water ratio and reaction time were 60 ℃, 1:15(g/m L), 800 U/g and 4 h. The polypeptide content’s scavenging rates against hydroxyl free radicals was 87.51% under these conditions. Compared with Vc, the research studied the different concentrations of antioxidant peptide DPPH radical scavenging capacity, superoxide anion radical scavenging capacity. Results showed that with the increase of antioxidant peptide concentration, the DPPH radical scavenging ability and the ultra oxygen anionremoval capacity increased. When the concentration was 0.5 mg/mL, scale antioxidant peptide on DPPH radical scavenging capacity reached 81.1% of Vc an d its clearance rates against superoxideanion free radicals was 98.97%. In the gastrointestinal digestion process, the first 4 h, gastrointes-tinal digestion was beneficial tosuper oxygen anion scavenging ability, and the scacenging activity was 100%, after 4 h, the ultra oxygen anion clearance rate dropped significantly, and in the whole process of gastrointestinal digestion, the hydroxyl radical scavenging ability was bad. [Conclusion] Antioxidant peptides preparaed by alkaline protease hydrolysis of grass carp fish scales had good antioxidant activity and stability.

Key words: Grass carp fish scales, hydrolysis, polypeptide, antioxidant activity, gastrointestinal digestion