响应面法优化珍珠龙胆石斑鱼肉肽的酶法制备工艺及酶解产物的抗氧化活性

徐杰; 林泽安; 李子青; 江彩珍; 范秀萍; 苏伟明

doi:10.13386/j.issn1002-0306.2020.19.032

响应面法优化珍珠龙胆石斑鱼肉肽的酶法制备工艺及酶解产物的抗氧化活性

1. 广东海洋大学食品科技学院, 广东省水产品加工与安全重点实验室, 广东省海洋食品工程技术研究中心, 水产品深加工广东普通高等学校重点实验室, 广东湛江 524088;
2. 南方海洋科学与工程广东省实验室, 广东湛江 524088

基金项目:

南方海洋科学与工程广东省实验室(湛江)资助项目(ZJW-2019-06)

广东省大学生创新创业训练计划项目资助(S201810566063)。

详细信息

作者简介:
徐杰(1998-),男,本科,研究方向:食品科学与工程专业,E-mail:xujiecx@163.com。

通讯作者:
范秀萍(1979-),女,博士,讲师,研究方向:水产通品保活流与加工,E-mail:fanxp08@163.com。

中图分类号: TS254.1
计量
- 文章访问数: 300
- HTML全文浏览量: 57
- PDF下载量: 15
出版历程
- 收稿日期: 2019-12-29
- 网络出版日期: 2020-11-12
- 刊出日期: 2020-09-30

Optimization of Enzymatic Preparation Process of Peptides from Pearl Gentian Grouper by Response Surface Methodology and the Antioxidant Activity of the Enzymatic Hydrolysis Products

1. College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China;
2. Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524088, China

摘要

摘要: 以珍珠龙胆石斑鱼肉为原料,利用蛋白酶酶解制备生物活性肽。以水解度和DPPH自由基清除率为指标,在单因素实验的基础上采用响应面分析法优化制备工艺。并采用超滤法对酶解产物进行分离纯化,同时进行抗氧化活性探究。结果表明:珍珠龙胆石斑鱼肉酶解工艺条件为:采用风味蛋白酶,酶添加量1050 U/g,在pH7.0、53℃、料水比1:3.5条件下酶解5.5 h,水解度为9.99%±0.39%。酶解产物与超滤组分均具有较强DPPH自由基清除能力,其IC₅₀值在0.63~0.88 mg/mL之间;EH-2(5~8 kDa)和EH-3(3~5 kDa)有较强的羟基自由基清除能力,其IC₅₀值分别为16.94和16.38 mg/mL;酶解产物与超滤组分均具有还原能力,且酶解产物还原能力最佳。优化的珍珠龙胆石斑鱼肉肽的酶法制备工艺合理且可行,其酶解产物与超滤组分具有较强的抗氧化性,可作为功能食品的基料应用。
- 珍珠龙胆石斑鱼 /
- 酶法制备 /
- 水解度 /
- 抗氧化活性 /
- 生物活性肽
Abstract: The bioactive peptide was prepared by enzymatic hydrolysis of pearl gentian grouper meat. Based on the degree of hydrolysis and DPPH free radical scavenging rate,the response surface methodology was used to optimize the preparation process based on the single factor experiment. And the ultra-filtration method was used to isolate and purify the enzymatic hydrolysis products,also to investigate the antioxidant activity. The results showed that the enzymatic hydrolysis conditions of the pearl gentian grouper were as follows:The flavor protease was used,the enzyme added amount was 1050 U/g,and the enzyme was hydrolyzed for 5.5 h under the conditions of pH7.0,53℃ and the ratio of material to water 1:3.5,the degree of hydrolysis was 9.99%±0.39%. Both the enzymatic hydrolysis products and ultrafiltration components had strong DPPH free radical scavenging ability,and their IC₅₀ values were between 0.63~0.88 mg/mL;EH-2(5~8 kDa)and EH-3(3~5 kDa)had strong scavenging ability of hydroxyl radicals,and its IC₅₀ values were 16.94 mg/mL and 16.38 mg/mL,respectively. The enzymolysis products and ultrafiltration components had reducing ability,and the enzymolysis products had the best reducing ability. The optimized enzymatic preparation process of peptides from pearl gentian grouper was reasonable and feasible,and its enzymatic hydrolysis products and ultrafiltration components had strong antioxidant properties and can be used as the base material of functional food.
- ♀Epinephelus fuscoguttatus×♂Epinephleus lanceolatus /
- enzymatic preparation /
- degree of hydrolysis /
- antioxidant activity /
- bioactive peptides

HTML全文

参考文献(0)

施引文献(12)

期刊类型引用(8)

1.	陈荣荣，李文，吴迪，张忠，鲍大鹏，杨焱，陈万超. 大球盖菇风味肽的制备及其抗氧化活性研究. 食品与生物技术学报. 2024(10): 140-152 . 百度学术
2.	王婕娉，刘睿，丁士勇，鲁群. 响应面优化混菌发酵蜂王幼虫制备抗氧化肽及其结构鉴定. 食品与发酵工业. 2022(06): 210-217 . 百度学术
3.	胡学佳，戴志远，张晓頔，董烨，金仁耀. 红娘鱼降血压肽的酶解制备工艺优化及酶解产物的抗氧化活性研究. 核农学报. 2022(07): 1391-1401 . 百度学术
4.	黄雨，刘魏红，王洪阳，朱倩儿，郎晓晓，王唯，陈生龙，于慧. 裙带菜孢子叶仿生酶解工艺优化及酶解肽的抗氧化活性分析. 食品工业科技. 2022(13): 180-189 . 本站查看
5.	何静盈，李海玲，皮彩玉，唐振冬，徐杰，苏伟明，钟赛意. 海水稻米糠饼干生产工艺优化及其品质特性分析. 粮油食品科技. 2022(04): 111-119 . 百度学术
6.	苏可盈，杨贵卓，戴庞聪，李莉，徐晓飞，张学武. 石金钱龟低聚肽制备工艺优化及其抑制新冠病毒的潜能. 现代食品科技. 2022(08): 80-88 . 百度学术
7.	黄典，高雅，刘蕾，章慧莺，张玉玉，陈海涛，孙宝国，曾艳. 蛋白酶水解美味牛肝菌工艺优化及酶解产物的抗氧化活性. 食品工业科技. 2021(12): 209-217 . 本站查看
8.	徐杰，廖津，林泽安，唐振冬，范秀萍，孙钦秀，刘书成，苏伟明. 石斑鱼肉肽粉的氨基酸组成分析与营养价值评价. 食品与发酵工业. 2021(23): 221-226 . 百度学术