鲤鱼肽的酶法制备工艺及其抗氧化性  

Enzymatic Preparation of Bioactive Peptides from Carp Meat and Their Antioxidant Activity

作　　者：马井喜[1] 孙永杰[1] 冯印[1] 闵伟红[2] 

机构地区：[1]吉林农业大学发展学院生物食品学院,吉林长春130600 [2]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品科学》2013年第1期225-229,共5页Food Science

基　　金：吉林省教育厅科研项目

摘　　要：以鲤鱼肉为原料,采用酶解技术制备鲤鱼抗氧化肽,研究其制备工艺和抗氧化肽的抗氧化性能。结果表明:鲤鱼抗氧化肽的制备工艺筛选条件为:碱性蛋白酶酶用量100U/mL、酶解时间5h、酶解温度50℃、pH8.5,此条件下鲤鱼肉蛋白肽的最高水解度为15.22%。采用Sephadex G-50对鲤鱼水解产物进行分离,水解产物分成分子质量小于5000D和分子质量大于5000D两个部分,采用亚油酸-硫氰酸钾法、DPPH自由基法和邻苯三酚法分别测定鲤鱼水解产物的抗亚油酸过氧化能力、DPPH自由基清除能力和超氧阴离子自由基清除能力,发现分子质量小于5000D的鲤鱼蛋白多肽是水解物中主要的抗氧化成分。In this study, bioactive peptides were enzymatically prepared from carp meat using alkaline protease. The optimum conditions for preparing bioactive peptides were found to be hydrolysis at 50℃ and pH 8.5 for 5 h with an enzyme dosage of 100 U/mL. Under these conditions, the maximum degree of hydrolysis was 15.22%. The resulting hydrolysate was separated by Sephadex G-50 column chromatography into two fractions： greater than 5000 D and smaller than 5000 D. Peptides with molecular weight smaller than 5000 D were mainly responsible for the anti-linolie acid peroxidation activity and radical scavenging activities against DPPH and superoxide anion radicals of the hydrolysate.

关 键 词：鲤鱼肉 酶解 小分子肽 抗氧化 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]