鲢鱼皮抗氧化肽水解用酶的筛选研究

Screen of protease for preparing antioxidant peptides from silver carp skin

采用鲢鱼鱼皮为原料提取明胶,研究了碱性蛋白酶、风味蛋白酶、木瓜蛋白酶和胰蛋白酶水解鲢鱼皮明胶的进程特性,比较了4种蛋白酶水解物对O_2^-·、·OH清除率和脂质氧化抑制率的影响。结果表明碱性蛋白酶是制备鲢鱼鱼皮抗氧化肽的最适水解酶,且其最佳酶解时间为3 h,得到的酶解物对O_2^-·和·OH清除率分别为(68.51±2.94)%、(67.10±1.12)%,脂质氧化抑制率为(47.28±1.07)%,其相对分子质量小于1000的组分所占比例达到51%。为鲢鱼皮的开发利用及其抗氧化肽的制备提供了参考。

Silver carp skin were used as raw material to extract gelatin. And the gelatin were digested by four enzymes： alkaline protease, flavor protease, papain and trypsin. Degree of hydrolysis（DH）, O2-· and ·OH radicals scavenging activities, as well as lipid peroxidation inhibition effect of collagen peptides were studied to assay the ability of enzymatic hydrolysis of the four kinds of enzyme. Showing that alkaline protease was the most suitable enzyme to hydrolytic the silver carp fish gelatin compared with other enzyme. The effect of enzymatic hydrolysis time on the antioxidant activity of the hydrolysate of alkaline protease was studied meanwhile. The results showed that the optimal time of enzymatic hydrolysis was at 3 h. The enzyme content of O2-· and ·OH clearance were（68.51±2.94）%, and（67.10±1.12）%, lipid oxidation inhibition rate was（47.28±1.07）%, the relative molecular mass of less than 1000 component proportion reached 51%. The research provided reference for the preparation of collagen peptide of silver carp skin.