超声辅助酶解法制备兔肉抗氧化肽工艺

Preparation of Antioxidant Peptides from Rabbit Meat by Ultrasound-Assisted Enzymatic Hydrolysis

以搅碎的兔肉末为原料,以超声辅助酶解制备抗氧化肽,对其抗氧化活性进行评价,发现抗氧化活性较好.比较不同酶制备的抗氧化肽的DPPH自由基清除率,从胰蛋白酶、碱性蛋白酶、中性蛋白酶、菠萝蛋白酶和木瓜蛋白酶中筛选出最佳用酶,利用单因素实验和响应面法优化了兔肉酶解的工艺条件.结果表明,酶解效果最好的是胰蛋白酶,在超声时间22.5 min,超声温度37℃,超声功率330 W的条件下酶解得到的抗氧化肽DPPH自由基清除率最好,为81.17%,与响应面优化实验回归模型的预测值基本一致;在此基础上制备兔肉抗氧化肽,对酶解液的ABTS、羟基自由基和超氧阴离子清除率进行检测,值分别为44.03%、94.69%和34.32%,均大于未酶解液.该研究可以为制备兔肉抗氧化肽方面提供理论依据和数据支持.

By using minced rabbit meat as raw material,antioxidant peptides were prepared by ultrasound-assisted enzymatic hydrolyzation.The antioxidant activity was evaluated and it was found that the antioxidant activity was better.The DPPH radical scavenging rates of antioxidant peptides prepared by different enzymes were compared,and the best enzymes were selected from trypsin,alkaline protease,neutral protease,bromelain and papain.The enzymatic hydrolysis conditions of rabbit meat were optimized by single factor experiment and response surface method.The results show that the best effect of enzymatic hydrolysis is trypsin,and the scavenging rate of antioxidant peptide DPPH free radical obtained by enzymatic hydrolysis is the best at 81.17%under the condition of ultrasonic time 22.5 min,ultrasonic temperature 37℃and ultrasonic power 330 W,which is basically consistent with the predicted value of the regression model of response surface optimization test.On this basis,rabbit meat antioxidant peptides are prepared,and the ABTS radical scavenging rate,hydroxyl radical scavenging rate and superoxide anion scavenging rate of the enzymatic hydrolysate are 44.03%,94.69% and 34.32%,respectively,which are higher than those of the non-enzymatic hydrolysate.This study can provide theoretical basis and data support for the preparation of rabbit meat antioxidant peptides.