内外源酶制备海参肽的组成及抗氧化性质研究  

Study on Composition and Antioxidant Properties of Sea Cucumber Peptides Prepared by Internal and External Enzymes

作　　者：刘畅 张慧艳 常雨晴 邓献辉 宋志远 赵前程 祁艳霞[1,2,3] LIU Chang;ZHANG Huiyan;CHANG Yuqing;DENG Xianhui;SONG Zhiyuan;ZHAO Qiancheng;QI Yanxia(College of Food Science and Engineering,Dalian Ocean University,Dalian 116023,China;Liaoning Provincial Aquatic Products Analyzing,Testing and Processing Technology Scientific Service Centre,Dalian 116023,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]大连海洋大学食品科学与工程学院,辽宁大连116023 [2]辽宁省水产品分析检验与加工技术科技服务中心,辽宁大连116023 [3]海洋食品精深加工关键技术协同创新中心,大连工业大学,辽宁大连116034

出　　处：《食品工业科技》2022年第11期136-143,共8页Science and Technology of Food Industry

基　　金：国家重点研发项目(2018YFD0901004);国家自然科学基金(31601538);辽宁省重点科技项目(2020JH1/10200001);辽宁省教育厅基础项目(JL202008);大连市科技创新项目(2019J12SN61)。

摘　　要：为了对比不同方法制备海参肽的组成和抗氧化性质差异,采用内源酶(海参自溶)方法制备海参肽,并与外源酶(中性蛋白酶,碱性蛋白酶和胰蛋白酶)酶解制备的海参肽相比较。结果表明,自溶方法制备的海参粗肽水解度从高到低依次为自溶8 h>自溶4 h>自溶2 h,外源酶制备的海参粗肽水解度从高到低依次为胰蛋白酶酶解>碱性蛋白酶酶解>中性蛋白酶酶解;自溶2、4和8 h产生的海参肽94%以上分子量小于314 Da,酶解制备的海参肽分子量主要分布在1~8.5 kDa;随着自溶时间的增加,自溶制备海参肽的氨基酸种类逐渐增多,且自溶8 h时呈味氨基酸含量较高;自溶2、4和8 h制备的海参肽比酶解法制备的海参肽具有更好的羟基自由基清除能力、DPPH自由基清除能力以及Fe^(3+)还原能力,在浓度10 mg/mL时,自溶8 h羟基自由基清除率为93.4%,DPPH自由基清除率为85.8%,Fe^(3+)还原力为0.740。综上,自溶方法制备的海参肽具有自身独特的优势,本研究可为海参肽的制备提供理论支撑。In order to compare the composition and antioxidant properties of sea cucumber peptides prepared by different methods,sea cucumber peptides were prepared by endogenous enzyme(sea cucumber autolysis)and compared with those prepared by exogenous enzyme(neutral protease,alkaline protease and trypsin).The results showed that the degree of hydrolysis of sea cucumber crude peptide prepared by autolysis method was autolysis 8 h method>autolysis 4 h method>autolysis 2 h method,and the degree of hydrolysis of sea cucumber crude peptide prepared by exogenous enzyme was trypsin method>alkaline protease method>neutral protease method.More than 94%of sea cucumber peptides produced by autolysis for 2,4 and 8 h were less than 314 Da.The molecular weight of sea cucumber peptides prepared by enzymatic hydrolysis was mainly distributed in 1~8.5 kDa;With the increase of autolysis time,the types of amino acids of sea cucumber peptides prepared by autolysis gradually increased,and the content of flavor amino acids was higher at 8 h.The sea cucumber peptides prepared by autolysis for 2,4 and 8 h had better hydroxyl radical scavenging ability,DPPH radical scavenging ability and Fe^(3+)reducing ability than those prepared by enzymatic hydrolysis.At the concentration of 10 mg/mL,the hydroxyl radical scavenging rate of autolysis for 8 h was 93.4%,DPPH radical scavenging rate was 85.8%and Fe^(3+)reducing force was 0.740.In conclusion,sea cucumber peptides prepared by autolysis method had their own unique advantages.This study can provide theoretical support for the preparation of sea cucumber peptides.

关 键 词：海参 酶解 自溶 水解度 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]