绿鳍马面鲀鱼皮蛋白抗氧化肽模拟胃肠消化制备  

Antioxidant Activity and Characteristics of Simulated Gastrointestinal Digestion Hydrolysate from Filefish Navodon septentrionalis Skin Protein

作　　者：周存山[1] 秦晓佩 余筱洁[1] 杨华[2] 胡佳丽[1] 马海乐[1] 

机构地区：[1]江苏大学食品与生物工程学院,镇江212013 [2]浙江万里学院生物与环境学院,宁波315100

出　　处：《农业机械学报》2015年第8期211-216,共6页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家高技术研究发展计划(863计划)资助项目(2013AA102203-02);浙江省宁波市农业支撑资助项目(2012C10030);江苏高校优势学科建设工程资助项目(PAPD2012);浙江省'生物工程'重中之重学科开放基金资助项目(KF2014006);江苏大学高级人才启动资助项目(12JDG074);浙江省青年学科带头人和江苏大学青年学术带头人培育资助项目

摘　　要：为研究绿鳍马面鲀鱼皮蛋白体外消化产物的抗氧化作用及相关特征，采用二酶三阶段体外模拟胃、肠消化过程，分析产物的抗氧化作用（还原力、·OH 清除率、O2-·清除率、DPPH·清除率）和相关特征（游离氨基酸组成和含量、分子质量分布）。结果表明：绿鳍马面鲀鱼皮中富含 29.6%的抗氧化特征氨基酸；底物质量浓度在 8mg/mL 时，具有较高的抗氧化活性；抗氧化肽产生于模拟胃肠消化的十二指肠阶段，此时 DPPH·清除率为 83.29%；该阶段产物中游离氨基酸比原料中多出 7 种，各种游离氨基酸含量也明显增加；同时，产物中多肽分子量分布集中在 200～5000Da，其中主要多肽的分子量为 2152Da 和 1352Da。To evaluate the antioxidant activity and the characteristics of hydrolysate from gastrointestinal digestion （ in vitro simulated gastric, intestinal digestion） of filefish Navodon septentrionalis skin protein, the antioxidant activity of digestive products （reducing power, OH radical-scavenging rate, O2^- radical- scavenging rate, DPPH- radical-scavenging rate） and product characteristics （amino acids composition, molecular weight distribution） were analyzed. The results showed that： the antioxidant characteristics of amino acids of the fish skin protein was rich in 29.6% ; the substrate concentration was 8 mg/mL, the hydrolysate had higher antioxidant activity; the antioxidant peptides produced mainly in the simulated duodenal digestion phase, DPPH radical-scavenging rate was 83.29% , and in this phase, seven more kinds of free amino acids in the product were found than those of raw materials. All kinds of free amino acid content were increased significantly, at the same time, molecular peptides product weight distribution concentrated in the 200 -5 000 Da, and the main peptides were at 2 152 Da and 1 352 Da which might be responsible for its antioxidant activity. The oligopeptide fraction of molecular size of 200 - 5 000 Da, revealed the highest potential capacity to scavenge free radicals and binding irons. It appears as promising ingredient to formulate functional foods with antioxidant activity.

关 键 词：绿鳍马面鲀鱼皮 模拟胃肠消化 抗氧化肽 

分 类 号：TS201.1[轻工技术与工程—食品科学]