酶解鲭鱼罐头蒸煮液制备生物活性肽

Study on enzymolysis of the canned mackerel cooking juice for preparing bioactive peptide

以鲭鱼罐头蒸煮液为研究对象,从风味蛋白酶、中性蛋白酶和木瓜蛋白酶中筛得最佳酶为风味蛋白酶,通过单因素实验和正交试验确定风味蛋白酶的最佳酶解工艺为:5 g底物(即5 m L蒸煮液)、加酶量28.6 mg/m L、时间5 h、p H值6.0、温度50℃.按最佳工艺条件酶解,并经小分子电泳分析,证明蒸煮液主要蛋白被风味蛋白酶高效酶解;所得生物活性肽酶解液具有较好的抗氧化活性,其DPPH自由基清除活性的IC50值为31.35 mg/m L;羟自由基清除活性的IC50值为9.807 mg/m L;还原力的IC50值为7.019 mg/m L.

This study focused on the canned mackerel cooking juice for preparing bioactive peptide. The solubilized proteins contained in mackerel cooking juice was collected and hydrolyzed by three commercial enzymes, including flavor protease, neutral protease and papain. Results showed that the flavor protease was the best enzyme. The single factor experiments and orthogonal experiments were employed to determine the optimal condition of enzymatic hydrolysis. The optimal enzymolysis condi- tion included 5 g substance （ i. e. 5 mL cooking juice）, the ratio of flavor enzyme/substance of 28.6 mg/mL, time of 5 h, pH 6.0 and 50 ℃. Small molecules electrophoresis of products obtained under the optimal condition indicated that major proteins in canned mackerel cooking juice were effectively hydrolyzed by flavor protease. The antioxidant activities of the enzymolysis product were evaluated. The results showed that the peptide -rich product possessed a DPPH radical scavenging activity with the IC50 of 31.35 mg/mL, and a good hydroxyl radical scavenging activity with the IC50 of 9. 807 mg/ mL as well as a strong reducing power with the IC50 of 7. 019 mg/mL.