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Position: Home > Articles > Antioxidant Activities and Amino Acid Composition of Peptides Extracted from Pickled Sauced Meat MEAT RESEARCH 2019 (2) 19-24

清酱肉多肽的抗氧化活性和氨基酸分析

作  者：
王乐;李享;刘文营;杨凯;曲超;成晓瑜
单  位：
北京食品科学研究院中国肉类食品综合研究中心国家肉类加工工程技术研究中心肉类加工技术北京市重点实验室
关键词：
清酱肉;多肽;抗氧化性;氨基酸分析
摘  要：
以清酱肉为研究对象,提取并通过超滤分离得到清酱肉多肽(分子质量<10 kDa),测定不同质量浓度多肽液对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、羟自由基(·OH)的清除效果、Fe2+螯合能力和还原能力,分析清酱肉多肽的氨基酸组成。结果表明:当清酱肉多肽液的质量浓度为5 mg/mL时,其对·OH和DPPH自由基的清除率分别可达51.49%和57.50%,与相同质量浓度的谷胱甘肽(glutathione,GSH)相比差异显著(P<0.05);清酱肉多肽的Fe2+螯合能力随其质量浓度的增加而显著提高,当质量浓度为5 mg/mL时,其对Fe2+的螯合率可达50.97%;清酱肉多肽还具有一定的还原性。此外,清酱肉多肽液的氨基酸组成较为丰富,其中必需氨基酸含量为29.14%;与抗氧化活性相关的碱性、酸性及疏水性氨基酸的总量达到87.75%。综上所述,清酱肉多肽液具有一定的抗氧化能力及营养价值。
译  名：
Antioxidant Activities and Amino Acid Composition of Peptides Extracted from Pickled Sauced Meat
作  者：
WANG Le;LI Xiang;LIU Wenying;YANG Kai;QU Chao;CHENG Xiaoyu;Beijing Key Laboratory of Meat Processing Technology, State Meat Processing and Engineering Center,China Meat Research Center, Beijing Academy of Food Sciences;
单  位：
WANG Le%LI Xiang%LIU Wenying%YANG Kai%QU Chao%CHENG Xiaoyu%Beijing Key Laboratory of Meat Processing Technology, State Meat Processing and Engineering Center,China Meat Research Center, Beijing Academy of Food Sciences
关键词：
pickled sauced meat;;peptides;;antioxidant activity;;amino acid analysis
摘  要：
In this experiment, peptides(molecular mass < 10 kDa) were extracted from pickled sauced meat and separated by ultrafiltration. Antioxidant activities of the peptides were evaluated by determining scavenging activities against1,1-diphenyl-2-picrylhydrazyl(DPPH) and hydroxyl radicals, Fe2+ chelating capacity and reducing power. Furthermore, the amino acid composition was analyzed. The results showed that the percentage scavenging of hydroxyl and DPPH radicals by the peptides at 5.0 mg/mL was 51.49% and 57.50%, respectively, highly signi?cantly different from that by glutathione(GSH) at the same concentration(P < 0.05). The Fe2+ chelating capacity of the peptides was signi?cantly concentrationdependently enhanced, and at a concentration of 5 mg/mL, the percentage chelating of Fe2+ was 50.97%. Also the peptides showed reducing power. In addition, the amino acid composition of the peptides was abundant, with essential amino acids accounting for 29.14% of the total amino acids. The content of antioxidant amino acids including acidic amino acid, basic amino acid and hydrophobic amino acid was as high as 87.75%. In summary, the peptides extracted from pickled sauced meat has antioxidant activity and nutritional value.

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