摘要
研究提取鮟鱇(Lophius litulon)胶原蛋白肽的最佳制备工艺,测定鱼皮基本成分和多肽的氨基酸组成,探讨鮟鱇胶原肽组分体外对自由基的清除效果。研究结果表明,鱼皮中粗蛋白占28.1%,胃蛋白酶添加量1%,料液比1:20(g/m L),酶解时间6 h,酶解温度5℃时,提取的鮟鱇鱼皮胶原蛋白肽的Hyp(羟脯氨酸)提取率为11.46%;鮟鱇鱼皮胶原蛋白肽中Gly(甘氨酸)占36.61%,Pro(脯氨酸)和Hyp总含量占16.86%,Phe(苯丙氨酸)、Cys(半胱氨酸)、His(组氨酸)三者含量不及1%;鮟鱇鱼皮胶原蛋白肽具有较强的还原能力且对O_2-·(超氧阴离子自由基)、·DPPH(二苯基苦酰肼自由基自由基)、·OH(羟自由基)自由基具有清除效果,且自由基清除能力随着鮟鱇鱼皮胶原蛋白肽的浓度升高而增强,鮟鱇鱼皮胶原蛋白肽浓度为10 mg/m L时对·OH,DPPH·,O_2-·的清除率和还原力分别为70.48%,68.78%,42.53%和0.676%。
Collagen peptides from Lophius litulon skin had been extracted by pepsin, and the technological parameters of the extraction were determined by orthogonal design. The results showed that the crude protein in skin was 28.1%. During the extraction, the optimum addition of peps was 1% and the optimum ratio between fish skin and solvent was 1:20(g/m L) for 6 h at the temperature of 5 ℃. Under these conditions, the Hyp yield of extraction from Lophius litulon skin was 11.46%. Amino acid analysis showed that the proportion of Gly was 36.61%, the total proportion of Pro and Hyp was 16.86%, the proportions of Phe, Cys and His respectively were less than 1% in collagen peptides. As collagen peptides concentration increased, scavenging rate of ·OH, DPPH· and O_2-·, and reducing power of collagen peptides became stronger, and respectivly were 70.48%, 68.78%, 42.53% and 0.676% at the concentration of 10 mg/m L.
出处
《食品工业》
CAS
北大核心
2016年第5期119-124,共6页
The Food Industry
基金
舟山市科技计划项目(2012C23005)
关键词
鮟鱇鱼
胶原蛋白肽
氨基酸
自由基
抗氧化
羟脯氨酸
Lophius litulon
collagen peptides
amino acid
free radicals
antioxidant
hydroxyproline