酶解海鲈鱼鳞制备抗氧化肽的工艺研究和性质鉴定

Process research and characteristic determination of antioxidant peptides from sea bass scales by enzymatic hydrolysis

采用响应曲面法优化海鲈鱼鳞酶解制备抗氧化肽的工艺并对其活性性质进行表征研究。以海鲈鱼鳞为原料,经物理处理后,采用生物酶解制备抗氧化肽,以DPPH自由基清除率为评价指标,采用单因素试验考察料液比、酶解pH、酶添加量、酶解温度、酶解时间对制备多肽的抗氧活性的影响,在单因素基础上选择响应面优化确定酶解工艺条件,并对最优工艺下酶解的多肽的氨基酸组成和分子量分布进行检测。结果表明,在试验范围内,复合蛋白酶酶解效果最佳,其在料液比11.5∶1,酶解pH8,酶添加量8000U/g,酶解温度45℃、酶解时间3h的工艺条件下,制备的多肽DPPH自由基清除能力最强,达到69.10%;相对分子质量主要分布区间为在180~1000u,其中180~500u占比最高,达到47.19%;富含甘氨酸、脯氨酸、谷氨酸、丙氨酸等17种氨基酸,且含有色氨酸以外的7种人体必需氨基酸。

In this paper,response surface methodology(RSM)was used to optimize the enzymatic hydrolysis process of sea bass scale to prepare antioxidant peptides and to characterize their activity. Sea bass phosphorus was used as raw material to prepare antioxidant peptides by enzymatic hydrolysis after physical treatment. Taking DPPH free radical scavenging rate as evaluation index,single factor experiment was used to investigate the effects of solidliquid ratio,enzymatic hydrolysis pH,enzyme dosage,enzymatic hydrolysis temperature and enzymatic hydrolysis time on antioxidant activity of the peptides. On the basis of single factor,response surface methodology was selected to optimize the enzymatic hydrolysis process conditions,and the optimal conditions were determined. The amino acid composition and molecular weight distribution of the peptides were detected. The results showed that under the conditions of 11.5∶1 solid-liquid ratio,pH8,8000 u/g enzyme dosage,45℃ enzymatic hydrolysis temperature and 3 H enzymatic hydrolysis time,the DPPH free radical scavenging ability of the polypeptide was 69.10%;the main distribution range of relative molecular weight was 180 ~ 1000 u,of which 180 ~ 500 u accounted for 47.19%;it was rich in glycine. There are 17 kinds of amino acids including tryptophan,proline,glutamic acid and alanine,and 7 kinds of essential amino acids except tryptophan.