扇贝边活性肽的分离及其对羟自由基的清除活性研究  

Studies on the Preparation and Scavenging Activity to Hydroxyl Free Radical of Bioactive Peptides from Hydrolysates of Scallop Skirt

作　　者：曾庆祝[1] 许庆陵[1] 林鲁萍[1] 曾庆孝[2] 

机构地区：[1]大连水产学院食品工程系,大连116023 [2]华南理工大学食品与生物工程学院,广州510640

出　　处：《中国食品学报》2004年第3期10-15,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：广东省科技厅资助项目(No.2002C20314)

摘　　要：目的:确定扇贝边酶解产物中对羟自由基(·OH)具有清除作用的活性肽的分布及活性肽分子量的大小。方法:采用葡聚糖凝胶G-25和G-200分别对扇贝边酶解产物进行分离,用标准分子量作为参照,检测各分离组分对羟自由基的清除率及活性肽分子量的大小。结果表明:枯草杆菌蛋白酶酶解扇贝边的酶解产物中,有两个分离组分具有羟自由基清除活性,其对应的活性肽分子量为8000Da和1800Da,这两种活性肽对羟自由基的清除率分别为73.6%和64.3%;木瓜蛋白酶酶解扇贝边的酶解产物中,也有两个分离组分具有羟自由基清除活性,其对应的活性肽分子量为9000Da和1400Da,这两种活性肽对羟自由基的清除率分别为72.7%和66.1%。结论:用枯草杆菌蛋白酶和木瓜蛋白酶酶解扇贝边所得的酶解产物中分别含有两种对羟自由基具有清除作用的活性肽。The purpose of this study was to determine the distribution and molecular weights of active peptides which presented scavenging activities SA to hydroxyl free radical existed in the hydrolysates. Various peptides existed in the hydrolysates from scallop skirt were fractionated by Sephadex G-25 gel and Sephadex G-200 gel filtration. And the scavenging capacity to hydroxyl free radical and the molecular weights of fractional peptides were measured. In the hydrolysates from scallop skirt by using subtilin there were two kinds of fractional peptides which had the molecular weights of 8 000Da and 1 800Da respectively indicated the strong scavenging capacity to hydroxyl free radical as SA=73.6% and SA=64.3% respectively. In the hydrolysates from scallop skirt by using papain there were other two kinds of fractional peptides which had the molecular weights of 9 000Da and 1 400Da respectively and also indicated the strong scavenging capacity to hydroxyl free radical as SA=72.7% and SA=66.1% respectively. The results showed that there were two kinds of active peptides which indicated the scavenging activities to hydroxyl free radical existed in the hydrolysates from scallop skirt by using subtilin and papain respectively.

关 键 词：扇贝边 活性肽 酶解产物 清除活性 木瓜蛋白酶 羟自由基 清除作用 清除率 分离 葡聚糖凝胶 

分 类 号：TS201[轻工技术与工程—食品科学]