挤压膨化协同酶解工艺制备蛋壳膜多肽及其抗氧化活性和组成分析

Analysis on Antioxidant Activity and Composition of Eggshell Membrane Peptides Prepared by Extrution and Enzymatic Hydrolysis

本文以蛋壳膜为研究对象,采用挤压膨化协同酶解工艺制备壳膜多肽。以总氮回收率、D-葡萄糖醛酸提取量及抗氧化性为指标,确定最佳工艺条件为:挤压膨化温度140℃,螺杆转速100 r/min,水分含量20%,酶解时间6 h,加酶量12000 U/g,温度55℃。在该条件下总氮回收率达60.8%,D-葡萄糖醛酸提取量达12.4 mg/g,壳膜多肽的ABTS自由基清除率为29.46%(0.1 mg/mL),OH自由基清除率为26.58%(5 mg/mL),Fe^(2+)螯合能力为50.25%(0.4 mg/mL),细胞抗氧化活性达65%(10μg/mL)。相对分子质量分布结果表明壳膜多肽中主要成分为低聚肽(252~2435 Da),占81.8%。氨基酸组成分析结果表明壳膜肽中Asp和Glu含量较高,与抗氧化活性有关的氨基酸含量为44.70 g/100 g蛋白。因此,蛋壳膜多肽有潜力作为天然抗氧化剂应用于食品、保健品或化妆品领域。

In this study,the eggshell membrane peptides were prepared using a two-step process involved extrution and enzymatic hydrolysis.The process parameters were determined by evaluation of the total nitrogen recovery,D-glucuronic acid yield and antioxidant activity.The optimum extrution process were 140℃(temperature),100 r/min(screw rotation speed)and 20%(moisture content).And the optimum conditions of enzymatic hydrolysis were 6 h(time),12000 U/g(enzyme amount)and 55℃(temperature).Under these conditions,the total nitrogen recovery and D-glucuronic acid yield were 60.8%and 12.4 mg/g,respectively.The ABTS,OH free radical scavenging ability and Fe^(2+) chelating ability of the shell membrane peptides were 29.46%(0.1 mg/mL),26.58%(5 mg/mL)and 50.25%(0.4 mg/mL),respectively.And their cellular antioxidant activity reached 65%(10μg/mL).Results on the molecular mass distribution indicated that the main components were oligopeptides(252~2435 Da),accounting for 81.8%.Analysis on the amino acid composition suggested a high level of Asp and Glu in the peptides,and the content of amino acids related with antioxidant activity was 44.70 g/100 g protein.And thus,the shell membrane peptides have great potentials as natural antioxidants in the field of food,healthy product and cosmetic.