酶法制备鸡血抗氧化肽及其抗氧化活性

Optimization of Preparation Process for Antioxidant Peptides from Chicken Plasma and Its Antioxidant Activities

以新鲜鸡血为原料,采用碱性蛋白酶酶解制备鸡血抗氧化肽。在单因素试验的基础上,以酶解液的还原能力为指标,研究pH、加酶量、酶解温度和酶解时间对鸡血酶解液抗氧化活性的影响,并运用Box-Behnken中心组合试验和响应面分析法优化制备鸡血抗氧化肽的酶解工艺条件。结果表明:碱性蛋白酶酶解鸡血的最佳工艺条件为:p H 11.3,加酶量10335 U/g,酶解温度46℃,酶解时间78 min。在该条件下,鸡血酶解物具有良好的抗氧化活性,15.0mg/m L的鸡血酶解物DPPH自由基清除率和羟自由基的清除率分别为64.58%和99.2%。

The verdure chicken plasma was hydrolyzed by alkaline protease to prepare antioxidant peptides.Based on the results of single factor tests,reducing power was chosen as the response values,and the influences of hydrolysis pH,enzyme dosage,temperature and time for enzymatic hydrolysis were inspected.Box-Behnken center-united experiment design coupled with response surface methodology was used to optimize the preparation process for antioxidant peptides from chicken plasma.The results showed that the optimal hydrolysis conditions for chicken plasma were as follows:pH 11.3,enzyme dosage 10355 U/g,temperature 46℃and hydrolysis time 78 min.Under these conditions,the chicken plasma hydrolysate had obviously antioxidant activity,whose DPPH radical-scavenging activity and OH radical-scavenging ability were 64.58%and 99.2%at 15.0 mg/mL.