鱿鱼肌肉蛋白肽的制备工艺优化及其抗氧化活性

Optimization of preparation technology and antioxidant activity of squid protein peptides

以鱿鱼肌肉为原料,先考察了酶解时间、温度和加酶量对鱿鱼蛋白肽清除羟自由基的影响,再采用BoxBehnken实验设计和响应面分析对鱿鱼肌肉酶解工艺条件进行优化。同时采用清除自由基和小鼠体内抗氧化活性对抗氧化肽的抗氧化活性进行了研究。结果表明:酶解时间、加酶量对羟自由基清除率影响最为显著(p<0.01),最佳工艺条件为:酶解时间6 h,加酶量0.07 g/10 g,酶解温度55℃。在该条件下,羟自由基清除率的验证值为90.31%±0.54%。鱿鱼抗氧化肽对DPPH·、OH·和O-2·的EC50分别为8.8、16.5和10.3 mg/m L。鱿鱼抗氧化肽高低剂量组的小鼠体内SOD活性分别比空白组高19.2%和14.2%。抗氧化肽高低剂量组小鼠体内的GSH比空白组提高了23.4%和14%。鱿鱼抗氧化肽具有较强的抗氧化活性。

The effects of enzymatic hydrolysis time, temperature, and amount of enzyme on the removal of hydroxyl radical from squid muscle were investigated.The enzymatic technology of squid protein was optimized by Box-Behnken design and response surface methodology （ RSM ）.In the meantime, the antioxidant activities of squid antioxidant peptides were studied by using free radical scavenging and antioxidant activity in mice. The results showed that the hydroxyl radical scavenging rate was significantly affected by time and amount of enzyme.The optimum conditions were enzymatic hydrolysis time 6 h, amount of enzyme 0.07 g/10 g,enzymolysis temperature 55 ℃, under which the hydroxyl radical scavenging rate was 90.31% ± 0.54%. The ECs0 of antioxidant peptide from squid against DPPH radical, hydroxyl radical and superoxide anion radical were 8.8, 16.5mg/mL and 10.3mg/mL, respectively.SOD activity of Squid antioxidant peptide in the high and low dose group mice was higher than the control group of 19.2% and 14.2%.GSH activity of Squid antioxidant peptide in the high and low dose group mice was higher than the control group of 23.4% and 14% .Squid antioxidant peptides had strong antioxidant activity through antioxidant experiments in vitro and in vivo.