罗非鱼抗氧化肽的制备及其抗疲劳功效研究进展

Research Progress on Preparation of Antioxidant Peptides from Tilapia and Their Anti-Fatigue Effects

罗非鱼是一种营养丰富的淡水鱼,富含蛋白质,深受消费者喜爱。生物活性肽在食物蛋白中没有生物活性,需要从食物蛋白中释放出来才具有生物活性功效。酶解法是一种高效、安全、反应温和且不会影响蛋白质营养价值的常见生物活性肽制备工艺。基于此,该研究采用单因素试验和正交试验优化罗非鱼的酶解工艺条件,研究结果表明,不同影响因素对低聚肽含量、DPPH自由基清除率和·OH清除率的影响不同;低聚肽含量和抗氧化活性之间无明显关联,最后获得的最佳罗非鱼酶解工艺为酶解温度45℃、pH值5、酶解时间4 h和料液比例1∶2,该加工工艺条件下,低聚肽含量为96.8%,DPPH自由基清除率为67.56%,·OH清除率为50.21%,为罗非鱼深加工相关产业的发展奠定了基础。

Tilapia is a nutritious freshwater fish with high protein content,and it is very popular with consumers.Bioactive peptides have no biological activity in food proteins and need to be released from food proteins in order to have bioactive effects.Enzymatic hydrolysis is a common bioactive peptide preparation process that is efficient,safe,mild in reaction,and does not affect the nutritional value of proteins.Based on this,single factor test and orthogonal test are used to optimize the enzymatic hydrolysis process conditions of tilapia in this study.The research results show that different influencing factors have different effects on the oligopeptide content,DPPH free radical scavenging rate and·OH scavenging rate.There's no obvious correlation between oligopeptide content and antioxidant activity.Finally,the optimal enzymatic hydrolysis process is obtained as follows:enzymatic hydrolysis temperature is 45℃,pH value is 5,enzymatic hydrolysis time is 4 h and solid-liquid ratio is 1∶2.Under such processing technology conditions,the oligopeptide content is 96.8%,DPPH free radical scavenging rate is 67.56%,and·OH scavenging rate is 50.21%,which has laid a foundation for the development of tilapia deep processing related industries.