酶解条斑紫菜制备抗氧化肽及综合利用  

Study on the Preparation of Antioxidative Peptides from Enzymatic Hydrolysis of Laver and Their Comprehensive Utilization

作　　者：刘冬冬[1] 田亚平[1] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122

出　　处：《食品与生物技术学报》2016年第2期166-172,共7页Journal of Food Science and Biotechnology

基　　金：江苏省农业支撑计划项目(BE2013358)

摘　　要：将酶解反应与几种膜分离技术集成构建一种制备紫菜抗氧化肽,并同时分级分离其它活性物质以实现综合利用。先后采用截留相对分子质量10 000的超滤膜和500的纳滤膜对紫菜酶解液进行分离纯化,优化操作参数,抗氧化肽回收率达73.1%,多糖回收率达55%,膳食纤维回收率达85%,多肽得率达18%;考察该工艺所得紫菜抗氧化多肽的应用特性,结果表明:纳滤浓缩后多肽液0.5 mg/m L对DPPH自由基清除率可达68.5%,该多肽最适作用p H为8.5,经80℃处理6 h后的紫菜抗氧化肽仍保留83%左右的相对DPPH自由基清除率。This study integrate enzymatic reaction with several membrane technologies to construct a method for comprehensive utilization of antioxidant peptide and other active substances from laver.The hydrolysate of laver was separated and purified through ultrafiltration（10 k Da cut-off molecular weight） and nanofiltration（500 Da cut-off molecular weight）. After optimizing the operation parameters of membrane separation,recovery rates of antioxidant peptide,polysaccharide,dietary fiber,and peptide reached 73.1%,55%,85%,and 18%,respectively. The peptides from laver showed the DPPH scavenging activity. The DPPH scavenging activity of 0.5 mg/m L nanofiltration peptide solution was up to 68.5%. Furthermore,the optimum p H value of laver antioxidant peptide was 8.5.Meanwhile,these peptides showed a good stability,it retained about 83% relative scavenging activity of DPPH radical after heated at 80 ℃ for 6 h.

关 键 词：紫菜 抗氧化肽 膜分离技术 综合利用 

分 类 号：TQ914.2[化学工程]