草鱼皮酶解工艺优化及产物促嗜热链球菌增殖和抗氧化性研究

Optimization of Hydrolysis Conditions for Peptides from Grass Carp Fish Skin: Promotion for Streptococcus thermophiles Proliferation and Characterization of Antioxidant Activity

以草鱼皮为原料,利用风味中性蛋白酶酶解,并以酶解产物促嗜热链球菌增殖效果为指标,利用响应面分析对酶解工艺进行了优化。结果表明,酶解产物促进嗜热链球菌增殖的最佳酶解工艺为:酶解时间4.13 h,料水比1:10(w/v),风味中性蛋白酶加酶量3.1%。另外,根据分子量大小将最佳条件下得到的胶原蛋白肽分为4段:>10000 Da;5000?10000 Da;3000?5000 Da;<3000 Da,研究不同分子量的肽段对嗜热链球菌增殖作用。结果表明,分子量<3000Da的肽段相比其他分子量的肽段更适合促进嗜热链球菌生长。体外抗氧化性实验为进一步了解胶原蛋白肽特性,结果表明酶解产物对DPPH、超氧阴离子具有较好的清除能力。GFSPHⅣ既可促进益生菌增殖,还具有抗氧化的生物活性,可以为多组分功能性食品的开发提供理论依据。

The hydrolysates from grass carp fish skin were prepared by using flavor neutral protease,and the response surface methodology(RSM)was employed to optimize the enzymatic hydrolysis conditions,by using proliferation effect on Streptococcus thermophilus growth of hydrolysate as the evaluation index.The results showed that the optimum conditions were hydrolysis time of 4.13 h,the ratio of water to raw material of 1:10(w/v),enzyme concentration of 3.1%.The Grass Carp fish skin hydrolysate prepared under the optimum conditions was fractionated to four fragments according to molecular weight sizes:>10000 Da;5000~10000 Da;3000~5000 Da 0;<3000 Da,in which the fragments with molecular weights of less than 3000 Da significantly radicals(2,2-diphenyl-1-picrylhydrazyl(DPPH)>superoxide>hydroxyl).