摘要
在酶解鲭鱼蛋白制取抗氧化肽的基础上,测定蛋白肽的相对分子质量分布情况、氨基酸含量、研究温度、pH、金属离子、食品辅料、食品添加剂对鲭鱼多肽抗氧化活性的影响。结果表明:鲭鱼抗氧化肽分子量主要分布在180~1 000 Da,其中180~500 Da占比最高,达61.92%;鲭鱼抗氧化肽含甘氨酸、谷氨酸和天冬氨酸等17种氨基酸,且含有8种人体必需氨基酸。适当升温(70℃左右)能提高鲭鱼多肽抗氧化活性,但超高温不利于其抗氧化活性的稳定;鲭鱼抗氧化肽最适宜加工pH为4~6,金属离子Ca^(2+)和低浓度的K+对鲭鱼多肽抗氧化活性影响不显著,Cu^(2+)和Mg^(2+)则会降低其抗氧化活性。低浓度的NaCl和蔗糖对鲭鱼多肽抗氧化活性影响小,苯甲酸钠和山梨酸钾在规定使用浓度范围内,鲭鱼多肽自由基清除能力变化不大。经胃蛋白酶和胰蛋白酶消化后,DPPH自由基清除能力保持率分别为84%和65%。该研究对鲭鱼抗氧化肽作为功能性配料用于食品开发具有指导意义。
Based on producing antioxidant peptides with aqueous enzymaticmethod,the molecular weight distribution and amino acid content of protein peptides were measured,and the effect of the antioxidant activity of mackerel protein peptide caused by temperature,pH,metal ion,food subsidiary material and additives were studied.The results showed that the main distribution range of relative molecular weight was 180-1000 Da,of which 180-500u accounted for 61.92%.There are 17 kinds of amino acids including glycine,glutamic acid,and aspartic acid,and 8 kinds of essential amino acids.Moderate heating(around 70℃)can improve the antioxidant activity of mackerel protein polypeptides,but ultra-high temperature is not conducive to the stability of their antioxidant activity;the optimal processing pH for mackerel protein antioxidant peptides is 4-6.Low concentrations of Ca^(2+)and K+had no significant influence on the antioxidant activity of mackerel polypeptides,while Cu^(2+)and Mg^(2+)could reduce their antioxidant activity.Moderate and low concentrations of NaCl and sucrose had little effect on the antioxidant activity of mackerel polypeptides.Sodium benzoate and potassium sorbate had little effect on the antioxidant activity of the peptides when added at levels within the range permitted by the national standard.After the digestion by pepsin and trypsin,the DPPH free radical scavenging rates were 84%and 65%,respectively.The study can take the mackerel peptides as functional ingredient in the development of food to givetheoretical and method guidance.
作者
颜阿娜
洪燕婷
蔡琪琪
王琳
王毅毅
黄茂坤
YAN Ana;HONG Yanting;CAI Qiqi;WANG Lin;WANG Yiyi;HUANG Maokun(School of Light Industry,Liming Vocational University,Quanzhou 362000,China)
出处
《武汉轻工大学学报》
CAS
2023年第3期16-22,共7页
Journal of Wuhan Polytechnic University
基金
黎明职业大学校级一般课题(编号:LT202111)
黎明职业大学科研团队项目(编号:LMTD201907)。
关键词
鲭鱼
抗氧化肽
性质鉴定
稳定性
mackerel
antioxidant peptides
property indemnification
stability
