鸭蛋卵清蛋白多肽的酶解条件优化及生物活性

doi:10.3969/j.issn.1673-1689.2020.09.013

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鸭蛋卵清蛋白多肽的酶解条件优化及生物活性
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                        10.3969/j.issn.1673-1689.2020.09.013
                    
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Optimization of Enzymatic Hydrolysis Conditions of Ovalbumin from Duck Eggs and Biological Activity of the Resulting Peptides

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摘要:

通过正交试验探究了鸭蛋卵清蛋白的酶解条件，以水解度为指标确定了最佳酶解条件：选用木瓜蛋白酶，加酶量为4.5×104 U/（g·min），酶解时间5.5 h，酶解温度55 ℃，酶解pH 6.40，最佳条件下的水解度为27.91%。采用高效液相色谱法确定了鸭蛋卵清蛋白酶解产物（Hydrolysate of albumin in duck egg，HD）的相对分子质量分布范围：0w<300占33.71%，300w<450占29.21%，450w<12 500占5.05%，M/_w>12 500占11.12%。再对其生物活性进行探究，在HD的免疫活性实验中，250 μg/mL的HD能显著提高RAW 264.7细胞中NO、细胞因子TNF-α和IL-6的分泌量（P<0.05），1 000 μg/mL的HD对AAPH诱导的红细胞溶血抑制率为（53.95±1.82）%，具有显著性（P<0.05），对DPPH、ABTS+·自由基清除率分别为（31.92±0.54）%、（86.46±2.12）%，ORAC值为0.357 4 μmol/mg，表明HD也具有很好的体外抗氧化活性。

Abstract:

The enzymatic hydrolysis conditions of ovalbumin from duck eggs were investigated through orthogonal test, and the optimal hydrolysis conditions were determined by taking the hydrolysis degree as the index: the amount of papain 4.5×104 U/（g·min）, hydrolysis time 5.5 h, temperature 55 ℃, pH 6.40. With the optimal conditions, the hydrolysis degree was 27.91%. The molecular weight distribution ranges of hydrolysate were determined by HPLC: 0w<300(33.71%), 300w<450(29.21%), 450w<1 450(20.42%), 1 450w<6 500(0.49%), 6 50012 500(11.12%). Its biological activity was further studied. Hydrolysate (250 μg/mL) significantly increased the secretion of NO, cytokines TNF-α and IL-6 in RAW 264.7 cells (P<0.05), showing a certain immunological activity. Meanwhile, the inhibition rate of 1 000 μg/mL hydrolysate for AAPH induced erythrocyte hemolysis was （53.95±1.82）%(P<0.05), the scavenging rates of DPPH and ABTS+·free radical were （31.92±0.54）% and （86.46±2.12）%, and the ORAC value was 0.357 4 μmol/mg, indicating that the hydrolysate also had a good antioxidant activity in vitro.

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王倩,贺萍,刘琪,曾凡珂,张晓元,赖富饶,吴晖.鸭蛋卵清蛋白多肽的酶解条件优化及生物活性[J].食品与生物技术学报,2020,39(9):89-98.

WANG Qian, HE Ping, LIU Qi, ZENG Fanke, ZHANG Xiaoyuan, LAI Furao, WU Hui. Optimization of Enzymatic Hydrolysis Conditions of Ovalbumin from Duck Eggs and Biological Activity of the Resulting Peptides[J]. Journal of Food Science and Biotechnology,2020,39(9):89-98.

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