鲟鱼鱼肠抗氧化肽的提取及抗氧化性

探讨酶法制备具有抗氧化活性的鲟鱼鱼肠抗氧化肽的方法,并进行体外抗氧化活性的测定。结果表明,比较4种蛋白酶酶解产物的抗氧化能力,确定胃蛋白酶为制备鲟鱼鱼肠抗氧化肽的最佳水解用酶;通过单因素试验和正交实验分析得出最适酶解工艺是:胃蛋白酶加酶量3 200 U/g,酶解时间1.5 h,料液比1∶20,温度35℃。其体外抗氧化能力随肽质量浓度增大而增大,在浓度为1.5 mg/mL时,鲟鱼鱼肠抗氧化肽清除DPPH·能力达到Vc的83.64%,对·OH清除率为78.06%,还原力大小约为Vc溶液的1/3。胃蛋白酶酶解鲟鱼鱼肠制备的抗氧化肽具有较好的抗氧化活性,其作为一种潜在的商业抗氧化剂具有良好的应用前景。

Preparation and Antioxidant Activity of Antioxidant Peptides from Sturgeon(Acipenser sinensis) Intestine

In this paper,the preparation of antioxidant peptide from sturgeon intestine with enzymolysis method was studied and it was also tested in vitro experiment.The results showed that four enzyemes were respectively used to preparation of sturgeon intestine antioxidant peptides and pepsin was detected as the optimum enzyeme.Single factor experiment and orthogonal experiment were used for optimizing the enzymatic hydrolysis conditions in this study.The optimum values of temperature,pepsin enzyme dosage,solid-to-water ratio and reaction time were 35℃,1∶20(g/mL),3 200 U/g and 1.5 h.The antioxidant capacity decreased with the increasing of peptide mass concentration.When the concentration was 1.5 mg/mL,the DPPH·radicals scavenging rates of antioxidant peptides reached 83.64% of Vc and its ·OH radicals scavenging rates was 78.06% and its reducing activity was about 1/3 of VC.Antioxidant peptides preparaed by pepsin hydrolysis of the sturgeon lift fire have good antioxidant activity and it has a good application prospect as a potential commercial antioxidants.