响应面优化冰岛刺参内脏团抗氧化肽制备工艺及其组成分析

Optimization of Preparation Process of Antioxidant Peptides in the Visceral Mass of Cucumaria frondosa by Response Surface Methodology and Its Composition Analysis

以冰岛刺参内脏团蛋白为原料,利用复合蛋白酶酶解制备抗氧化肽。在单因素实验基础上,通过响应面法优化酶解工艺条件,并分析其抗氧化活性、分子量分布和氨基酸组成。结果表明,最佳工艺条件为底物质量分数4.4%,加酶量4887 U/g,pH7.0,酶解温度56℃,酶解时间4.2 h,在该条件下,2 mg/mL酶解产物的DPPH自由基清除率可达89.18%±0.11%,0.5 mg/mL酶解产物的ABTS自由基清除率和Fe2+螯合率分别为68.11%±0.12%、72.59%±0.08%,1.5 mg/mL酶解产物的羟基自由基清除率和还原力分别为71.86%±0.09%、0.7473±0.0105;分子量分布和氨基酸分析表明,冰岛刺参内脏团抗氧化肽中分子量低于1000 Da的肽占94.26%,富含酸性氨基酸和疏水性氨基酸,具有较高的抗氧化活性和营养价值。该研究为冰岛刺参深加工产业的发展提供了技术参考。

Using the protein of Cucumaria frondosa visceral mass as raw material, antio-xidant peptides were prepared by enzymatic hydrolysis with complex protease. On the basis of single factor experiments, the enzymatic hydrolysis process conditions were optimized by response surface methodology, and its antioxidant activity, molecular weight distribution and amino acid composition were analyzed. The results showed that the optimum process conditions were substrate mass fraction 4.4%, enzyme dosage 4887 U/g, pH7.0, enzymolysis temperature 56 ℃ and enzymolysis time 4.2 h. Under these conditions, the DPPH radical scavenging rate of 2 mg/mL hydrolysate was 89.18%±0.11%, the ABTS free radical scavenging rate and Fe2+ chelating rate of 0.5 mg/mL hydrolysate were 68.11%±0.12% and 72.59%±0.08%, the hydroxyl radical scavenging rate and reducing power of 1.5 mg/mL hydrolysate were 71.86%±0.09% and 0.7473±0.0105;Molecular weight distribution and amino acid analysis showed that the antioxidant peptides in the visceral mass of Cucumaria frondosa, peptides with a molecular weight of less than 1000 Da accounted for 94.26%, they were rich in acidic and hydrophobic amino acids and had high antioxidant activity and nutritional value. This study provides a technical reference for the development of deep processing industry of Cucumaria frondosa.