鲐鱼蛋白肽的制备及其特性

Preparation and characterization of Pneumatophorus japonicus protein peptide

为研究鲐鱼蛋白肽的制备及其特性,以鲐鱼为原料,以DPPH自由基清除率为评价指标,优化蛋白肽酶解工艺,并对其相对分子质量分布、氨基酸组成、抗氧化活性和稳定性进行分析。结果表明,鲐鱼蛋白肽酶解最佳条件为:酸性蛋白酶添加量0.211 6%、底物质量分数10.65%、温度53.09℃和酶解时间5.14 h,此条件所得鲐鱼蛋白肽DPPH自由基清除率为62.23%。鲐鱼蛋白肽相对分子质量小于1 kDa的组分占总量的92.15%,该蛋白肽中具有给质子能力氨基酸和疏水性氨基酸含量分别为40.06%和35.33%,其清除·OH、ABTS阳离子自由基和DPPH自由基的IC_(50)值分别为3.77、14.14和8.91 mg/mL。通过稳定性研究发现,所得蛋白肽具有较高的酸、热稳定性;不同的金属离子对其活性影响不同,Zn^(2+)影响最为显著;食用糖和食品防腐剂对其活性无显著影响;随着NaCl浓度上升,其活性显著下降;鲐鱼蛋白肽经胃肠模拟消化后仍能保持30.93%的活性。该研究可为鲐鱼高值化开发提供一定的理论依据。

In order to study the preparation and characteristics of higher antioxidant protein peptides from mackerel,the enzymatic hydrolysis conditions of protein peptides were optimized by using DPPH radical scavenging rate as the index.Its molecular weight distribution,amino acid composition,antioxidant activity and stability were analyzed.The results showed that the optimal enzymatic hydrolysis conditions for enzymolysis of mackerel protein peptide were as follows:the appropriate amount of acid enzyme was 0.211 6%,and the substrate concentration was 10.65% at the hydrolysis temperature of 53.09 ℃ and treated for 5.14 h.Under this condition,the DPPH radical scavenging rate of hydrolysate reached 62.23%.The molecular weight of mackerel protein peptide was 92.15% distributed below 1 kDa.The proportion of proton-donating amino acids and hydrophobic amino acids was 40.06% and 35.33%,respectively.The IC_(50) value of OH radical scavenging ability,ABTS cation radical scavenging ability and DPPH radical scavenging ability were 3.77,14.14 and 8.91 mg/mL,respectively.The stability of mackerel protein peptide obtained the following conclusions:a) protein peptide performed sound thermal stability and maintained high activity under the acidic condition;metal ions in varying degrees influenced the protein peptide radical scavenging activity,in which Zn^(2+) had the most significant influence;the edible sugar and food additives not significantly affected the stability,however,its antioxidant activity decreased significantly with NaCl concentration;30.93% of antioxidant activity was left after being digested by pepsin and trypsin.This research provided the theoretical basis for the higher-value utilization of mackerel antioxidant protein peptides.