红极参肽的酶法制备工艺优化及其抗氧化评价

Enzymatic Preparation of the Peptide of Cucumaria frondosa and Its Antioxidant Evaluation

以红极参(Cucumaria frondosa)为原料,利用复配蛋白酶酶解制备海参肽,并对其进行组成分析和抗氧化活性评价。以水解度为指标,采用单因素实验和响应面试验优化酶解工艺参数,并对制备的红极参肽的组分、氨基酸组成、分子量分布及体外抗氧化活性进行了分析。结果表明:最优工艺条件为料液比1:1.5(w:w)、酶解温度49℃、初始pH为7.0、加酶量1052 U/g、酶解时间4.7 h。此条件下,红极参的水解度为30.51%±0.85%。喷干肽粉的分子量和氨基酸分析表明,红极参肽粉平均相对分子质量为403 Da,相对分子质量小于1 kDa的占比达92.81%,因此具有易被吸收的特点;肽粉中总氨基酸含量为80.54%,富含疏水性氨基酸和鲜味氨基酸,占比分别为38.00%和44.10%;抗氧化能力检测显示其羟自由基及超氧阴离子的半清除浓度IC_(50)分别为0.19和0.49 mg/mL,这为红极参的开发利用和精深加工提供了理论依据。

In this paper,peptide was prepared from Cucumaria frondosa by enzymatic hydrolysis with complex protease,and its composition and antioxidant capacities were evaluated.Taking the degree of hydrolysis as the index,the enzymolysis parameters were optimized by single factor experiments and response surface experiment.The nutrients,amino acid composition,molecular weight distribution and in vitro antioxidant activity of the Cucumaria frondosa peptide were analyzed.The results showed that the optimized conditions were as follows:Material liquid ratio 1:1.5(w:w),temperature 49℃,initial pH7.0,enzyme dosage 1052 U/g and enzymolysis time 4.7 h.Under these conditions,the degree of hydrolysis of Cucumaria frondosa was 30.51%±0.85%.The average relative molecular mass of the Cucumaria frondosa peptide was 403 Da,and the proportion of relative molecular mass less than 1 kDa was 92.81%.The content of total amino acids in peptide was 80.54%,and the proportion of hydrophobic amino acids and the umami acid were 38.00% and 44.10% respectively.So the Cucumaria frondosa peptide had high nutritional value and the characteristics of easy absorption because of its high content of small protein molecules.The antioxidant capacity test showed that the IC_(50) of the scavenging concentration of hydroxyl radical and superoxide anion were 0.19 and 0.49 mg/mL,respectively.This would provide a theoretical basis for the development and utilization and deep processing of Cucumaria frondosa.