摘要
【目的】为优选酶法制备牛骨胶原蛋白肽的工艺条件,明确碱性蛋白酶制备骨胶原蛋白肽在不同分子量大小下的抗氧化活性.【方法】以牛骨为原料,以肽提取率为指标,采用木瓜蛋白酶、中性蛋白酶、碱性蛋白酶、胰蛋白酶筛选骨胶原蛋白肽制备过程中酶解效果最优的酶,通过单因素和响应面试验对酶添加量、酶解时间、pH值和酶解温度进行优化.采用超滤法按分子量大小进行分离分段,通过还原力、2,2-联苯基-1-苦基肼基(2,2-Diphenyl-1-picrylhydrazyl,DPPH)自由基、超氧阴离子自由基、羟自由基清除率测定评价各组分肽的抗氧化活性.【结果】制备牛骨胶原蛋白肽酶解效果最优的酶为碱性蛋白酶,其最佳酶解工艺为酶添加量3.0%、酶解时间5.0 h、pH值9.0、酶解温度50.4℃,在此条件下肽提取率为12.45%.通过超滤得到3种不同分子量的肽组分,即组分Ⅰ(M>10 ku)、组分Ⅱ(10 ku<M<3 ku)和组分Ⅲ(M<3 ku),分子量越小的组分抗氧化活性越强,且各组分的抗氧化性与质量浓度呈剂量-效应关系.【结论】研究结果为牛骨胶原蛋白肽制备及抗氧化组分利用提供了依据.
【Objective】In order to optimize the technological conditions for the preparation of bovine ossein peptide by enzymatic method,the antioxidant activity of ossein peptide prepared by alkaline protease under different molecular weights was clarified.【Method】Bovine bone was used as raw material and peptide extraction rate was used as index.Papain,neutral protease,alkaline protease and trypsin were used to screen the enzyme with the best enzymatic hydrolysis effect in the preparation process of bone collagen peptide.The enzyme addition amount,enzymatic hydrolysis time,pH value and enzymatic hydrolysis temperature were optimized through single factor and response surface tests.The antioxidant activity of the peptides was evaluated by the determination of reducing power,2,2-diphenyl-1-picrylhydrazyl(DPPH)radical,superoxide anion radical and hydroxyl radical scavenging rate.【Result】Alkaline protease was the best enzyme for preparing bovine bone collagen peptidase hydrolysis.The optimum hydrolysis process was 3.0%enzyme addition,5.0 h hydrolysis time,pH 9.0,and 50.4oC hydrolysis temperature.Under these conditions,the peptide extraction rate reached 12.45%.Three peptide components with different molecular weights were obtained by ultrafiltration,namely,component I(M>10 ku),component II(10 ku<M<3 ku)and component III(M<3 ku).The smaller the molecular weight,the stronger the antioxidant activity,and the antioxidant activity of each component showed a dose-effect relationship with the mass concentration.【Conclusion】The results provide basis for the preparation of bovine bone collagen peptide and the utilization of antioxidant components.
作者
魏洁琼
余群力
韩玲
韩广星
张新军
曹晖
罗小婵
WEI Jie-qiong;YU Qun-li;HAN Ling;HAN Guang-xing;ZHANG Xin-jun;CAO Hui;LUO Xiao-chan(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Shandong Lyurun Food Co.Ltd.,Linyi 276000,China;Ningxia Xiahua Meat Food Co.Ltd.,Zhongwei 751700,China;Shanxi Qinbao Animal Husbandry Development Co.Ltd.,Baoji 721000,China)
出处
《甘肃农业大学学报》
CAS
CSCD
北大核心
2020年第5期203-211,218,共10页
Journal of Gansu Agricultural University
基金
甘肃省高等学校产业支撑计划项目(2020c-18)
国家现代农业产业技术体系资助(CARS-37)
甘肃省重点研发计划(2019-0202-NCC-0149).
关键词
牛骨
胶原蛋白肽
碱性蛋白酶
酶解工艺
抗氧化活性
beef bones
collagen peptide
alkaline protease
enzymatic hydrolysis process
antioxidant activity
