摘要
目的:筛选鹿骨蛋白最适提取温度和最佳酶解工艺并检测其抗氧化活性。方法:根据鹿骨蛋白的蛋白浓度筛选出最适提取温度,根据水解度(DH)通过单因素及响应面实验设计筛选鹿骨多肽的最佳酶解工艺,并通过测定鹿骨多肽对DPPH自由基、羟自由基的清除能力来评价鹿骨多肽的抗氧化活性。结果:最佳提取温度为95℃,通过响应面法优化及实际验证确定了胃蛋白酶和胰蛋白酶最佳酶解工艺分别为胃蛋白酶酶用量6200 U/g,温度37.3℃,pH2.0,时间3.2 h,此时的水解度为11.23%;胰蛋白酶酶用量6300 U/g,温度37.2℃,pH8.1,时间4.0 h,此时的水解度为23.09%。鹿骨多肽对DPPH自由基、羟自由基具有清除能力,其IC50值分别为:3.72、2.24 mg/mL。结论:本实验得到了鹿骨蛋白最佳提取温度并确定鹿骨多肽最佳酶解工艺,且鹿骨多肽对DPPH自由基、羟自由基具有良好的清除能力,说明鹿骨多肽具有良好的抗氧化活性。
Objective:To screen the optimal extraction temperature and optimal enzymatic hydrolysis process of deer bone protein and detect its antioxidant activity.Method:According to the protein concentration of deer bone protein,the optimal extraction temperature was selected.According to the degree of hydrolysis(DH),the optimal enzymatic hydrolysis process of deer bone polypeptide was screened through single factor and response surface experiment design,and the antioxidant activity of deer bone polypeptide was evaluated by measuring DPPH·and·OH scavenging ability of deer bone polypeptide.Results:The optimal extraction temperature was 95℃.The optimal digestion process for pepsin and trypsin was determined by response surface method optimization and actual verification as the amount of pepsin enzyme 6200 U/g,temperature 37.3℃,pH2.0,and time 3.2 h,the degree of hydrolysis at this time was 11.23%;the amount of trypsin was6300 U/g,the temperature was 37.2℃,the pH was 8.1,and the time was 4.0 h,the degree of hydrolysis at this time was23.09%.Deer bone polypeptide had scavenging ability to DPPH·and·OH free radicals,and its IC50 values were 3.72 and2.24 mg/mL,respectively.Conclusion:The best extraction temperature and optimal enzymatic hydrolysis process of deer bone protein are obtained.Deer bone protein has a good scavenging ability on DPPH·and·OH free radicals,indicating that deer bone polypeptide has good antioxidant activity.
作者
揣欣欣
郭冰洁
刘露露
牛红梅
马月
张亚丽
刘小瑜
苑广信
CHUAI Xinxin;GUO Bingjie;LIU Lulu;NIU Hongmei;MA Yue;ZHANG Yali;LIU Xiaoyu;YUAN Guangxin(School of Pharmacy,Beihua University,Jilin 132013,China;Beijing Yeedozencom Healthcare Science&Technology Co.,Ltd.,Beijing 100055,China)
出处
《食品工业科技》
CAS
北大核心
2021年第13期133-140,共8页
Science and Technology of Food Industry
基金
吉林省中医药管理局基金项目(2018107)
2019年北华大学大学生创新训练项目(201910201201)
2020年国家大学生创新训练项目(202010201015)。
关键词
鹿骨
多肽
酶解
抗氧化性
deer bone
peptide
enzymatic hydrolysis
antioxidant activity
