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文章摘要
羊骨抗氧化肽酶解法制备和响应面工艺优化
Optimization of Enzymatic Preparation of Antioxidant Peptides from Sheep Bone by Response Surface Methodology
投稿时间:2020-07-13  修订日期:2020-09-02
DOI:
中文关键词: 羊骨  抗氧化活性  响应面分析  超滤分离  氨基酸组成
英文关键词: sheep bone  antioxidant activity  response surface methodology  ultrafiltration separation  amino acid composition
基金项目:内蒙古自治区自然科学基金面上项目(2018MS03050);内蒙古自然科学基金面上项目(2018MS03054);肉羊副产品加工利用博士科研工作站项目(BKZ2018-7);内蒙古科技成果转化项目(2019CG066)
作者单位E-mail
张靖 内蒙古农业大学 食品科学与工程学院 imau0809@163.com 
苏琳 内蒙古农业大学 食品科学与工程学院  
陈晓雨 内蒙古农业大学 食品科学与工程学院  
要铎 内蒙古农业大学 食品科学与工程学院  
赵丽华 内蒙古农业大学 食品科学与工程学院  
王英丽 内蒙古农业大学 食品科学与工程学院  
张忠海 内蒙古澳菲利食品股份有限公司  
靳烨 内蒙古农业大学 食品科学与工程学院 jinyeyc@sohu.com 
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中文摘要:
      研究了羊骨抗氧化肽酶法提取工艺及其氨基酸组成。在单因素试验基础上,通过响应面分析法优化羊骨抗氧化肽的提取工艺,利用超滤分离获取不同截留分子质量的肽段,采用水杨酸法、DPPH法和铁离子还原法研究梯级肽的抗氧化活性并分析其氨基酸组成。结果表明,碱性蛋白酶为最优酶解蛋白酶,最佳酶解条件为pH 8.9、酶添加量6400 U/g、酶解时间3.25 h、底物质量分数8.8%、酶解温度50 ℃。在此条件下,酶解液的·OH清除率、DPPH·清除率和Fe3+还原能力分别为(91.31±0.48)%、(32.00±0.12)%和0.085±0.003。通过超滤分级制备得到的组分Ⅰ(MW<3 ku)、组分Ⅱ(3 ku10 ku)均具有抗氧化能力。组分Ⅰ抗氧化活性最强,必需氨基酸和疏水性氨基酸分别占总氨基酸含量的30.41%和43.13%。羊骨抗氧化肽可作为潜在的天然抗氧化剂来源。
英文摘要:
      To prepare antioxidant peptides from sheep bone by enzymatic method, the composition of amino acids of peptides were analyzed. On the basis of single factor test, the extraction conditions of antioxidant peptides from sheep bone were optimized using response surface methodology. At the same time through the membrane separation technology to fractionation of enzymic peptides, surveying antioxidant activity and the amino acids composition. The antioxidant activity was investigated by salicylic acid method, DPPH·(2,2-diphenyl-1-picrylhydrazyl) method, and deoxidization Fe3+ method. The results showed that the optimum enzyme for enzymatic hydrolysis of sheep bone was alkaline protease, and the optimum process for preparation of polypeptide was as follows: pH was 8.9, the amount of enzyme added was 6400 U/g, hydrolysis time was 3.25 h, substance mass fraction was 8.8 %and the hydrolysis temperature was 50 ℃. The·OH scavenging activity, DPPH· scavenging activity, and reducing power of the hydrolysate obtained using the optimized conditions were (91.31±0.48)%, (32.00±0.12)% and (0.085±0.003), respectively. Components Ⅰ (MW < 3 ku), Ⅱ (3 ku < MW < 10 ku) and Ⅲ (MW > 10 ku) obtained through ultrafiltration fractionation have antioxidant capacity. In addition, component Ⅰ (MW < 3 ku) has the highest antioxidative activity. Essential amino acids and hydrophobic amino acids represented 30.41% and 43.13%, respectively, of the total amino acids content. Antioxidant peptides from sheep bone can be explored as a potential natural antioxidant.
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