文章摘要
李娜,周德庆,刘楠,王珊珊,马玉洁.鳕鱼鱼鳔抗氧化肽制备工艺研究.渔业科学进展,2020,41(2):191-199
鳕鱼鱼鳔抗氧化肽制备工艺研究
Research on Preparation of Antioxidant Peptides from Cod Swim Bladder
投稿时间:2019-01-24  修订日期:2019-02-21
DOI:
中文关键词: 响应面  鳕鱼鱼鳔  抗氧化肽  抗氧化活性
英文关键词: Response surface methodology  Cod swim bladder  Antioxidant peptides  Antioxidant activity
基金项目:
作者单位
李娜 中国水产科学研究院黄海水产研究所 青岛海洋科学与技术试点国家实验室海洋药物与生物制品功能实验室 青岛 266071上海海洋大学食品学院 上海 201306 
周德庆 中国水产科学研究院黄海水产研究所 青岛海洋科学与技术试点国家实验室海洋药物与生物制品功能实验室 青岛 266071 
刘楠 中国水产科学研究院黄海水产研究所 青岛海洋科学与技术试点国家实验室海洋药物与生物制品功能实验室 青岛 266071 
王珊珊 中国水产科学研究院黄海水产研究所 青岛海洋科学与技术试点国家实验室海洋药物与生物制品功能实验室 青岛 266071 
马玉洁 中国水产科学研究院黄海水产研究所 青岛海洋科学与技术试点国家实验室海洋药物与生物制品功能实验室 青岛 266071 
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中文摘要:
      本研究以鳕鱼(Gadus morhua)鱼鳔为原料,选用6种不同蛋白酶对其进行酶解,通过比较酶解液的水解度与对DPPH自由基的清除能力,筛选出最佳蛋白酶为复合蛋白酶。通过单因素实验与响应面优化实验,确定最佳提取工艺:酶解时间为6 h、pH为7.21、温度为58.56℃、酶添加量为200 U/ml。研究结果显示,DPPH自由基清除率为61.1%,与理论值62.0%接近。鳕鱼鱼鳔肽体外清除自由基能力实验发现,酶解产物对羟基自由基与超氧阴离子自由基具有一定的清除能力,同时,具有较好的亚铁离子螯合能力。体外模拟胃肠消化后多肽的抗氧化活性变化,结果显示,体外模拟消化产物水解度有增加,对自由基的清除能力与亚铁离子螯合能力有一定的下降,其可能原因为,经模拟胃肠消化后多肽的结构发生一定的变化,导致了抗氧化活性的变化。
英文摘要:
      To reduce the wastage of aquatic resources and improve the additional value of cod swim bladder, we determined the optimum technological conditions for antioxidant peptides from the cod swim bladder and observed the changes in antioxidant activities after being digested in vitro. Six kinds of proteases, namely, acid proteinase, dispase, pepsin, papain, compound proteinase, and trypsin, were used to hydrolyze the cod swim bladder in order to select the optimal protease by determining the degree of hydrolysis and DPPH radical scavenging rate. Combining the single factor method and response surface methodology, the optimum process was ensured at the hydrolysis temperature of 58.56℃, hydrolysis time of 6 h, pH of 7.21, and enzyme addition of 200 U/ml. The results of the confirmatory experiment showed that the scavenging rate of DPPH was 61.1%, which agreed with the predicted value of 62.0%, and the results proved that the optimized extraction process was stable and reliable. The free radical scavenging rates of peptides were detected, and the results showed that swim bladder peptides have good abilities of scavenging free radicals of DPPH, OH, O2-, and chelating Fe2+. Besides, the half maximal inhibitory concentration (IC50) of these was 8.29 mg/ml, 5.03 mg/ml, 5.43 mg/ml, and 1.35 mg/ml, respectively. After being digested in vitro, the degree of hydrolysis increased while the free radicals scavenging abilities and chelating power of Fe2+ decreased. This might have occurred because the changes of reaction conditions in the simulated gastrointestinal digestion process such as the change of pH value lead to the changes of composition and structure of the peptides. Meanwhile, the changes of composition and structure lead to the changes in antioxidant activities. In conclusion, swim bladder peptides had potent antioxidants and could serve as useful ingredients in the food industry.
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