扇贝蒸煮液低聚肽的制备工艺优化及体外抗氧化研究  

Optimization of extraction process of oligopeptide from scallop cooking liquid and its antioxidant in vitro

作　　者：王共明 姜立生 黄会 万慧芳 刘芳 秦华伟 井月欣 张健 WANG Gongming;JIANG Lisheng;HUANG Hui;WAN Huifang;LIU Fang;QIN Huawei;JING Yuexin;ZHANG Jian(Shandong Marine Resources and Environment Research Institute,Yantai Key Laboratory of Quality and Safety Control and Deep Processing of Marine Food,Yantai 264006;China Agricultural University,Beijing 100083)

机构地区：[1]山东省海洋资源与环境研究院,烟台市海珍品质量安全控制与精深加工重点实验室,烟台264006 [2]中国农业大学,北京100083

出　　处：《中国食品添加剂》2023年第6期91-100,共10页China Food Additives

基　　金：山东省贝类产业技术体系(SDAIT-14-08)。

摘　　要：为了研究扇贝蒸煮液低聚肽的提取制备工艺及体外抗氧化作用,首先对水解蛋白酶进行比较和筛选,然后采用单因素实验和响应面实验优化酶解工艺条件,结合超滤、纳滤对低聚肽进行脱盐和除杂,最后对低聚肽的相对分子质量(relative molecular mass,Mr)、氨基酸(amino acid,AA)组成及体外抗氧化活性进行了检测分析。结果表明:碱性蛋白酶为扇贝蒸煮液最适水解用酶,得到的最优酶解工艺条件为:加酶量570 U/g、pH8.0、温度46.6℃、时间3.8 h,在此条件下水解度为12.9%;低聚肽的Mr<1150 Da,主要由Mr<500 Da的小分子肽组成;共检测出17种氨基酸,其中谷氨酸和天冬氨酸等鲜味氨基酸以及甘氨酸、丙氨酸等甘味氨基酸含量较高,能够赋予低聚肽香甜的风味;扇贝蒸煮液低聚肽具有较好的清除DPPH自由基和羟自由基的能力,其IC50值分别为1.87和2.50 mg/mL。因此,扇贝蒸煮液通过酶解可制备得到相对分子质量较小的低聚肽产物,具有良好的风味和抗氧化能力,在增加食品营养和风味方面具有较好的开发利用潜力。To study the optimization of extraction process and antioxidant in vitro of oligopeptide from scallop cooking liquid.proteolytic enzymes were compared and screened,and the single factor and response surface experiment were used to optimize the enzyme hydrolyzation technology,the ultrafiltration and nanofiltration were used to desalt and purify oligopeptide,relative molecular mass(Mr),amino acid(AA)composition and in vitro antioxidant activity of the oligopeptide were determined.The results showed that the alkaline protease was optimum for hydrolasis of scallop cooking liquid,and the optimum enzymatic hydrolysis condition was enzyme quantity 570 U/g,pH 8.0,temperature 46.6℃,hydrolysis time 3.8 h;under these conditions,the hydrolysis degree was 12.9%.the oligopeptides with Mr<1150 Da was mainly composed of small molecules with Mr<500 Da.17 kinds of amino acids were detected,the contents of umami amino acids such as glutamic acid and aspartic acid and sweet amino acids such as glycine and alanine were high,and which gave scallop cooking liquid oligopeptide sweet flavor.The oligopeptides from scallop cooking liquid had better ability to scavenge DPPH free radicals and hydroxyl radicals,and their IC50 values were 1.87 and 2.50 mg/mL,respectively.Therefore,the oligopeptide product with low molecular weight could be prepared by enzymatic hydrolysis of scallop cooking solution,which had good flavor and antioxidant ability.It has good potential for development and utilization in increasing food nutrition and flavor.

关 键 词：扇贝蒸煮液 低聚肽 响应面优化 氨基酸组成 抗氧化活性 

分 类 号：TS209[轻工技术与工程—食品科学]