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当前位置: 首页 > 文章 > 草鱼鱼鳞抗氧化肽的酶法制备及其抗氧化稳定性研究 四川农业大学学报 2017 (3) 433-438+451
Position: Home > Articles > Enzymatic Preparation and Antioxidant Stability of the Peptide Extracted from Scales of Grass Carp Journal of Sichuan Agricultural University 2017 (3) 433-438+451

草鱼鱼鳞抗氧化肽的酶法制备及其抗氧化稳定性研究

作  者：
柯勤勤;罗洋洋;何林凌;胡强;饶承冬;叶浪;李树红;李美良
单  位：
四川农业大学食品学院
关键词：
草鱼鱼鳞;酶解;多肽;抗氧化性;胃肠消化
摘  要：
【目的】采用碱性蛋白酶水解草鱼鱼鳞制备抗氧化肽,并探讨其稳定性。【方法】运用单因素及正交试验对酶解条件进行优化,并进行体外抗氧化活性的测定,对酶解得到的抗氧化肽进行体外模拟胃肠消化实验。【结果】在优化工艺条件下,鱼鳞酶解液中羟自由基清除率为88.71%;其体外抗氧化能力随肽质量浓度增大而增大,在浓度为0.5 mg/m L时,鱼鳞抗氧化肽清除DPPH自由基能力达到Vc的81.1%;对超氧阴离子自由基清除率为98.97%。在胃肠消化前4 h内抗氧化活性较稳定,之后随时间延长抗氧化稳定性显著下降。【结论】在酶解草鱼鱼鳞的较佳工艺条件:温度60℃、料液比1∶15、加酶量800 U/g、时间3 h下,碱性蛋白酶水解草鱼鱼鳞制备的抗氧化肽具有良好的抗氧化活性及稳定性。
译  名：
Enzymatic Preparation and Antioxidant Stability of the Peptide Extracted from Scales of Grass Carp
作  者：
KE Qin-qin;LUO Yang-yang;HU Qiang;RAO Cheng-dong;YE Lang;LI Shu-hong;LI Mei-liang;College of Food Science, Sichuan Agricultural University;
关键词：
grass carp fish scales;;hydrolysis;;polypeptide;;antioxidant activity;;gastrointestinal digestion
摘  要：
【Objective】In this paper,antioxidant peptides was hydrolyzed from grass carp fish scale by the alkaline protease,and its stability was discussed.【Methods】Optimum hydrolysis condition of alcalase enzyme was investigated with single factor experiment and orthogonal experiment and antioxidant peptides obtained by enzymatic hydrolysis were tested in vitro antioxidant and gastrointestinal digestion experiment. 【Results】 The polypeptide content's scavenging rates against hydroxyl free radicals was 88.71% under the optimal conditions. The antioxidant capacity decreased with the increasing of peptide mass concentration. When the concentration was 0.5 mg/m L,scale antioxidant peptide on DPPH radical scavenging capacity reached 81.1% of Vc and its clearance rates against superoxideanion free radicals was 98.97%. In the gastrointestinal digestion process,the antioxidant activity was stable in the first 4 hours;after 4 hours,anti oxidative stability declined significantly with the time increasing.【Conclusion】The results showed that the optimum values of temperature,enzyme dosage,solidto-water ratio and reaction time were 60 ℃,1∶15(g/m L),800 U/g and 3 hours; under these conditions, antioxidant peptides preparaed by alkaline protease hydrolysis of grass carp fish scales have good antioxidant activity and stability.

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