发酵法制备沙光鱼多肽及其抗氧化活性  

Production of Polypeptides Derived from Acanthogobius hasta Muscle by Fermentation and Assessment of Their Antioxidant Activity

作　　者：房耀维[1] 余勃[2] 王淑军[1] 徐炜枫[3] 刘姝[1] 吕明生[1] 焦豫良[1] 

机构地区：[1]淮海工学院海洋学院,江苏省海洋生物技术重点实验室,江苏连云港222005 [2]南昌大学中德联合研究院,江西南昌330047 [3]江苏省农产品质检中心,江苏南京210036

出　　处：《食品科学》2010年第17期298-301,共4页Food Science

基　　金：江苏省高校自然科学基础研究项目(08KJB550001)

摘　　要：将米曲霉接种到pH5.0的沙光鱼匀浆液中进行发酵培养,利用米曲霉产生的蛋白酶水解沙光鱼蛋白。研究发酵过程中蛋白酶的产生及沙光鱼蛋白的水解动态;对发酵液进行超滤,测定不同截留分子质量的发酵液清除自由基的活性及抗氧化活性。结果表明:随着发酵时间的延长,沙光鱼蛋白的水解度和多肽得率不断增加,多肽的平均链长度降低。发酵48h后,多肽链平均长度为14,水解度为26.6%,多肽得率最高达到8.98%,抗氧化能力较强。不同截留分子质量的多肽液中,平均肽链长度为14个氨基酸残基的多肽超滤液体外抗氧化能力较强。Aspergillus oryzae AS3.951 was inoculated into Acanthogobius hasta muscle homogenate （pH 5.0） and incubated in order to produce proteases to hydrolyze fish proteins.Investigations on protease production kinetics during fermentation and the hydrolysis kinetics of Acanthogobius hasta muscle proteins were made.The fermentation broth was ultrafiltrated through membranes with molecular weight cut-off （MWCO） and its fractions were measured for their free radical scavenging and antioxidant activities.The results revealed that as fermentation time was prolonged,the degree of hydrolysis of Acanthogobius hasta muscle proteins and peptide yield gradually increased and the average chain length of ploypeptides decreased.After 48hour fermentation,the average chain length of polypeptides,degree of hydrolysis,polypeptide yield obtained were 14,26.6% and 8.98% and the resultant product exhibited a notable antioxidant effect.Among its ultrafiltration fractions,the polypeptides with an average chain length of 14 amino acid residues had the strongest antioxidant effect.

关 键 词：沙光鱼 米曲霉 多肽 抗氧化活性 发酵 

分 类 号：TQ936.16[化学工程] R151.3[医药卫生—营养与食品卫生学]