摘要
目的:基于鱿鱼皮明胶肽的抗氧化活性,优化制备工艺,探究其分子质量分布。方法:分别使用4种蛋白酶水解鱿鱼皮明胶,通过测定体外抗氧化活性来确定最适水解用酶。以DPPH自由基清除率为指标,利用单因素及响应面法优化明胶抗氧化肽的制备工艺,通过Tricine-SDS-PAGE及Sephadex G-25凝胶过滤层析测定明胶肽的分子质量分布。结果:碱性蛋白酶为最适水解用酶,最适水解温度55℃,酶添加量7 000 u/g(E/S),时间109 min,底物明胶质量分数6%,pH 6.66。此条件下明胶肽的DPPH自由基清除率达93.18%。90%明胶肽的分子质量介于1.4~10 ku之间。
Objective: The hydrolysate of gelatin from squid skin shows antioxidant activity. This study aims to opti- mize the preparation process and explore the molecular weight distribution. Methods: Four different kinds of protease were used to hydrolyze gelatin, and the antioxidant activity of gelatin peptide were measured respectively. Using the scavenging ability on the 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical, the hydrolysis conditions for preparating the antioxidant peptides from gelatin were optimized by single-factor experiments and response surface methodology, and its molecular weight distribution was explored by Tricine-SDS-PAGE and Sephadex G-25 gel chromatography. Results: The optimal enzyme was alkaline protease, and the optimal hydrolysis conditions were as followers: temperature 55 ℃, enzyme concentration 7 000 U/g (E/S), time 109min, substrate concentration 6% and pH 6.66, respectively. Under these conditions, the scavenging ability on the DPPH radical of gelatin peptide was up to 93.18%. In addition, the molecular weight of 90% gelatin peptides were distributed from 1.4ku to 10ku.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第9期48-55,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
海洋公益性行业科研专项(201305013)
宁波市重大农业科研攻关项目(2012C10001)
关键词
鱿鱼皮
明胶肽
响应面
抗氧化活性
分子质量
squid skin
gelatin peptide
RSM
antioxidant activity
molecular weight