甲鱼抗氧化肽的超滤分离研究  

Study on the separation of antioxidant peptides from Turtle using ultrafiltration

作　　者：朱静静[1] 王楠[1] 沈佳盈[1] 郑星霞 金巧燕[1] 张慧[1] 

机构地区：[1]浙江树人大学生物与环境工程学院,浙江杭州310015

出　　处：《食品工业科技》2017年第7期101-104,165,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金青年基金项目(31401500);浙江省自然科学基金(Y17C200037);浙江省自然科学基金青年基金项目(LQ13C200005);国家级大学生创新创业训练计划项目(201511842005);浙江树人大学中青年术团队项目资助

摘　　要：以甲鱼为原料,利用中性蛋白酶制备甲鱼蛋白酶解肽,以膜通量为评价指标,分别研究操作压力、操作温度、料液浓度对超滤效果的影响。确定了较适宜的超滤条件为:操作压力30 psi,操作温度25℃,料液浓度15 g/L。采用分子质量为5 ku超滤膜分离甲鱼蛋白酶解肽能够显著提高其DPPH·清除率、还原力、总抗氧化活性,并且其抗氧化活性呈现一定的量效关系。结论:分子量<5 ku的甲鱼蛋白肽段具有较高的抗氧化活性。Turtle protein hydrolysis peptides were prepared using Turtle as raw material.Based on the membrane flux, the effects of pressure ,temperature and concentration on ultrafihration treatment efficacy were studied.The results showed that the optimum conditions of ultra.filtration treatment were pressure of 30 psi,temperature of 25 ℃, and concentration of 15 g/L.The permeate fractions of 5 ku membrane can significantly increase the Turtle protease peptide DPPH- clearance, reducing power, total antioxidant activity, and its antioxidant activity present concentrationresponse relationship. Conclusion ： the molecular height below 5 ku of turtle protein hydrolysis peptides with high antioxidant activities.

关 键 词：甲鱼蛋白酶解肽 超滤 DPPH·清除率 还原力 总抗氧化活性 

分 类 号：TS201[轻工技术与工程—食品科学]