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。
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.