海参水煮液酶解多肽的抗氧化活性  

Antioxidant activity of polypeptide from sea cucumber cooking water

作　　者：赵玲[1] 耿晓晓 刘淇[1] 殷邦忠[1] 曹荣[1] 李志超[1] 

机构地区：[1]国家海参加工技术研发分中心中国水产科学研究院黄海水产研究所,青岛266071 [2]青岛大学生物系,266071

出　　处：《渔业科学进展》2013年第5期69-73,共5页Progress in Fishery Sciences

基　　金：公益性行业(农业)科研专项(201303121);山东省科技发展计划项目(2012GGF01024)共同资助

摘　　要：以海参水煮液的冻干粉为原料,选取中性蛋白酶、胃蛋白酶和胰蛋白酶分别酶解制备多肽,测定其对·OH、O-2·和DPPH·自由基的清除能力,并与合成抗氧化剂TBHQ对比。结果表明,3种蛋白酶酶解制得的海参水煮液多肽对·OH、O-2·和DPPH·自由基的清除能力均随样品质量浓度的升高而增强;其中,中性蛋白酶酶解制得的海参水煮液多肽清除·OH、O-2·和DPPH·自由基的IC50值依次为8.565、6.658和2.015mg/ml,其对O-2·的清除能力优于TBHQ。经液相色谱法测定,中性蛋白酶、胃蛋白酶和胰蛋白酶酶解制得的海参水煮液多肽分子量分别分布在<2 500、<3 500和<1 000D的小分子肽中。Polypeptides from sea cucumber cooking water were prepared by neutral protease,pepsin and trypsin,and the antioxidant activity of the polypeptides was compared with synthetic antioxidant TBHQ by measuring the scavenging capacities to DPPH ·,· OH and O2-·,and the relative molecular mass was assayed.The results showed that scavenging capacities of TBHQ and polypeptides prepared by three proteases on free radicals were enhanced with the increase of sample concentration.The corresponding IC50 values of polypeptide from sea cucumber cooking water prepared by neutral protease to · OH,O2-· and DPPH · free radicals were 8.565 mg/ml,6.658 mg/ml and 2.015 mg/ml respectively,and it had better scavenging ability to O2-· than TBHQ.The molecular weight of polypeptides from sea cucumber cooking water prepared by neutral protease,pepsin and trypsin was respectively less than 2 500,3 500 and 1 000D,analyzed by liquid chromatography.

关 键 词：海参水煮液 多肽 自由基 抗氧化活性 分子量 

分 类 号：S985.9[农业科学—捕捞与储运]