草鱼鱼鳞抗氧化肽的酶法制备及其抗氧化稳定性研究

Enzymatic Preparation and Antioxidant Stability of the Peptide Extracted from Scales of Grass Carp

【目的】采用碱性蛋白酶水解草鱼鱼鳞制备抗氧化肽,并探讨其稳定性。【方法】运用单因素及正交试验对酶解条件进行优化,并进行体外抗氧化活性的测定,对酶解得到的抗氧化肽进行体外模拟胃肠消化实验。【结果】在优化工艺条件下,鱼鳞酶解液中羟自由基清除率为88.71%;其体外抗氧化能力随肽质量浓度增大而增大,在浓度为0.5 mg/m L时,鱼鳞抗氧化肽清除DPPH自由基能力达到Vc的81.1%;对超氧阴离子自由基清除率为98.97%。在胃肠消化前4 h内抗氧化活性较稳定,之后随时间延长抗氧化稳定性显著下降。【结论】在酶解草鱼鱼鳞的较佳工艺条件:温度60℃、料液比1∶15、加酶量800 U/g、时间3 h下,碱性蛋白酶水解草鱼鱼鳞制备的抗氧化肽具有良好的抗氧化活性及稳定性。

【Objective】In this paper,antioxidant peptides was hydrolyzed from grass carp fish scale bythe alkaline protease,and its stability was discussed.【Methods】Optimum hydrolysis condition of al原calase enzyme was investigated with single factor experiment and orthogonal experiment and antioxidantpeptides obtained by enzymatic hydrolysis were tested in vitro antioxidant and gastrointestinal digestionexperiment.【Results】The polypeptide content's scavenging rates against hydroxyl free radicals was88.71%under the optimal conditions.The antioxidant capacity decreased with the increasing of peptidemass concentration.When the concentration was0.5mg/mL,scale antioxidant peptide on DPPH radicalscavenging capacity reached81.1%of Vc and its clearance rates against superoxideanion free radi原cals was98.97%.In the gastrointestinal digestion process,the antioxidant activity was stable in thefirst4hours;after4hours,anti oxidative stability declined significantly with the time increasing.【Conclusion】The results showed that the optimum values of temperature,enzyme dosage,solidto-water ratio and reaction time were60益,1颐15(g/mL),800U/g and3hours;under these condi原tions,antioxidant peptides preparaed by alkaline protease hydrolysis of grass carp fish scales havegood antioxidant activity and stability.