单 位：
新疆维吾尔自治区产品质量监督检验研究院;中国农业大学食品科学与营养工程学院北京食品营养与人类健康高精尖创新中心
摘 要：
为提高从鲟鱼皮中提取的生物活性肽含量,以鲟鱼皮胶原蛋白为主要材料,以蛋白酶酶解后的肽得率为主要考察指标,在单因素试验基础上利用正交试验分析加酶量、酶解温度、酶解时间对鲟鱼皮活性肽得率的影响,并优化酶解条件。在此基础上以新鲜猪肉为模型,考察鲟鱼皮活性肽溶液处理对猪肉组织抗氧化酶(总超氧化物歧化酶(total-superoxide dismutase,T-SOD)、谷胱甘肽过氧化物酶(glutathione peroxidase,GSH-Px)、谷胱甘肽S转移酶(glutathione S-transferase,GST))活力的影响。结果表明:酶解鲟鱼皮胶原蛋白的最适酶为碱性蛋白酶,最佳工艺条件为加酶量12 000 U/g、酶解温度60℃、酶解时间4 h,在此条件下,肽得率为(12.59±0.98)%;鲟鱼皮活性肽可以提高猪肉组织T-SOD、GSH-Px和GST活性,具有抗氧化功效。
译 名：
Optimization of the Conditions for the Enzymatic Preparation of Antioxidant Peptides from Sturgeon Skin
作 者：
YIN Jian;WU Ruiyun;Areai·BAHETI;LI Pinglan;Beijing Advanced Innovation Center for Food Nutrition and Human Health,College of Food Science and Nutritional Engineering,China Agricultural University;Xinjiang Uygur Autonomous Region Product Quality Supervision and Inspection Institute;
关键词：
sturgeon skin;;enzymatic hydrolysis method;;active peptide;;antioxidant capacity
摘 要：
In order to improve the yield of bioactive peptides extracted from sturgeon skin, the protease-catalyzed hydrolysis of collagen from sturgeon skin was optimized using one-factor-a-time and orthogonal array designs. The yield of bioactive peptides was investigated with respect to enzyme addition, hydrolysis temperature and hydrolysis time. Furthermore, the antioxidant effect of the peptides in fresh pork was evaluated by measuring the activities of total superoxide dismutase(T-SOD), glutathione peroxidase(GSH-Px) and glutathione S-transferase(GST). Alkaline protease was found to be the most suitable enzyme for the hydrolysis of sturgeon skin collagen. The optimal conditions for enzymatic hydrolysis were established as follows: enzyme dosage 12 000 U/g, temperature 60 ℃, and hydrolysis time 4 h, resulting in the highest peptide yield of(12.59 ± 0.98)%. The active peptides could increase the activity of T-SOD, GSH-Px and GST in pork, showing antioxidant effect.
