鸡源胶原蛋白肽的酶法提取工艺及其自由基清除能力的研究

Optimization of the Chicken Source Collagen Peptides Preparation Condition by Enzymatic Hydrolysis and Its Free Radical Scavenging Activities Evaluation

以鸡脚为原料,双酶解法制取胶原蛋白肽。通过单因素试验、正交试验研究了蛋白酶种类、酶解条件对胶原水解度的影响。试验表明:胃蛋白酶、复合蛋白酶为最佳用酶;先胃蛋白酶于pH 2.8,34℃,底物浓度为2%条件下酶解7 h,继而复合蛋白酶于pH 7.0,58℃,底物浓度为1%条件下酶解7 h,得最优水解度为50.34%。经超滤脱盐的胶原蛋白肽,对DPPH自由基、ABTS自由基、超氧阴离子自由基均有一定的清除效果,且呈浓度依赖关系;IC50各为20.31 mg/mL,19.72 mg/mL,27.73 mg/mL。

Chicken leg was used as material to prepare collagen peptide by enzymatic hydrolysis. The effect ofprotease types and enzymatic reaction conditions on hydrolysis was investigated. The results showed that pepsin and compound protease were the tool-enzymes according the degree of hydrolysis. The optimum conditions of enzymatic hydrolysis was with pepsin at 2% substrate concentration, pH 2.8, 34 % and then compound protease at 1% substrate concentration, pH 7.0, 58 ~C, its hydrolysis degree reached to 50.34%. Collagen peptides which process ultra-filtration and desalination had well DPPH., ~ ABTS＊, and .02. radical scavenging activities. The radical scavenging rate was linear with peptide concentration. The 1C^n values for DPPH＇. ,ABTS＋. and -02. was 20.31 m^ml,. 19.72 m~/ml ~_ 27_73 rn~/ml,, re^nectivelv