干腌牛肉活性肽的分离与抗氧化性能研究  

Isolation and antioxidant properties of active peptides from dry corned beef

作　　者：张迎阳[1] 陈文涛[1] 邹平[1] 徐莹[1] ZHANG Yingyang;CHEN Wentao;ZOU Ping;XU Ying(College of Food,Changzhou University,Changzhou 213164,China)

机构地区：[1]常州大学食品学院,江苏常州213164

出　　处：《食品与发酵工业》2024年第2期197-205,共9页Food and Fermentation Industries

基　　金：江苏省科技项目(BY20212150);常州市科技项目(CE20202001)。

摘　　要：该研究对不同时期干腌牛肉进行了抗氧化和抑菌活性的评价,并发现了5个具有良好抗氧化活性的短肽。盐酸提取法发现腌制后粗肽含量相比未腌制增加了17.8%。3种不同处理方式(未处理、胃蛋白酶和胰蛋白酶)后粗肽液氨基酸含量分别为29.81、64.199、258.111 mg/mL。圆二色谱发现粗肽在195、215 nm附近有吸收带,在205 nm附近有较弱吸收带。茚三酮法测试肽链平均分子质量为19.26~27.02 kDa。通过检测DPPH自由基、超氧阴离子自由基、ABTS阳离子自由基和羟自由基清除率确定其抗氧化能力。结果表明,干腌牛肉具有较好的抗氧化活性,粗肽(1 mg/mL)对4种自由基的清除率分别为78.33%、81.05%、26.89%和36.92%。通过稳定性测试,发现0%NaCl、60℃和pH 7.0时抗氧化能力最强。粗肽也对O517型大肠杆菌、金黄色葡萄球菌和白色念珠菌有抑菌能力,5 mg/mL时分别可以达到75.45%、48.53%和44%。经过SephadexG-25和SephadexG-15分别进行2次分离纯化后发现5个肽具有良好的抗氧化活性,分别为DALKKK、FDGDF、HLPSDF、FLSDH、TPTDWK。所以,干腌牛肉制品可能在抗氧化以及抑菌方面促进人体健康。This study evaluated the antioxidant and antibacterial activity of dry-cured beef at different periods and identified five short peptides with good antioxidant activity.The crude peptide content was found to increase by 17.8%after curing compared to uncured by hydrochloric acid extraction method.The amino acid contents of crude peptide solution after three different treatments(untreated,pepsin,and trypsin)were 29.81 mg/mL,64.199 mg/mL,and 258.111 mg/mL,respectively.The circular dichroism spectrum showed that crude peptides had absorption bands around 195 nm and 215 nm and a weak absorption band around 205 nm.The average molecular weight distribution of the peptide chains tested by the ninhydrin method ranged from 19.26 kDa to 27.02 kDa.The antioxidant capacity was determined by detecting the scavenging rates of DPPH free radicals,superoxide anion radicals,ABTS cationic radicals,and hydroxyl radicals.Results showed that the dry-cured beef had good antioxidant activity,and the scavenging rates of the crude peptide(1 mg/mL)were 78.33%,81.05%,26.89%,and 36.92%for the four free radicals,respectively.By stability test,the antioxidant capacity was strongest at 0%NaCl,60℃,and pH 7.0.The crude peptides also had antibacterial ability against Escherichia coli O517,Staphylococcus aureus,and Candida albicans,which could reach 75.45%,48.53%,and 44%at 5 mg/mL,respectively.After two isolations and purifications by SephadexG-25 and SephadexG-15,respectively,five peptides were found to have good antioxidant activity,namely DALKKK,FDGDF,HLPSDF,FLSDH,and TPTDWK.Therefore,dry corned beef products may promote human health in terms of antioxidant as well as bacterial inhibition.

关 键 词：干腌牛肉 抗氧化 稳定性 抑菌 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]