猪皮胶原蛋白制备及其抗氧化肽水解条件优化  

Preparation of Pig Skin Collagen and Optimization of Antioxidant Peptide Hydrolysis Conditions

作　　者：杨芳宁[1] 张慧芸[1] 康怀彬[1] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471003

出　　处：《食品研究与开发》2013年第4期65-69,共5页Food Research and Development

基　　金：河南科技大学青年科学基金资助项目(2011QN62)

摘　　要：以猪皮为原料,在胃蛋白酶作用下提取猪皮胶原蛋白,通过测定羟脯氨酸含量确定胶原蛋白提取率,提取率为44.46%。通过胃蛋白酶作用水解胶原蛋白,以O2-.清除率为指标评价酶解产物的抗氧化活性,考察时间,酶用量,底物浓度对水解产物抗氧化活性的影响,确定获得最具抗氧化性的抗氧化肽的最佳提取条件。研究发现,时间6.5 h,底物浓度4%,酶用量占底物的2.5%时,提取的抗氧化多肽抗氧化性最高,清除O2-.清除率是72.07%。The collagen of pig skin has been extracted by using pepsin. The extraction rate of collagen determined by measuring hydroxyproline content was 44.46 %. The collagen was hydrolyzed in pepsin. The antioxidant activity of the hydrolysates was studied on time, enzyme amount, substrate concentration by the index evaluation of the clearance rate of superoxide anions. The optimal conditions to the most antioxidant activity of antioxidant peptide were determined. The results showed that the enzymatic hydrolysis time was 6.5 h,the substrate concentration was 4 %,and the amount of enzyme was accounted for 2.5 % of substrate. Under above conditions, the highest antioxidant activity of antioxidant peptide was extracted ; the clearance rate of superoxide anions was 72.07 %.

关 键 词：猪皮 胶原蛋白 水解 抗氧化多肽 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程]