油茶饼粕抗氧化肽的鉴定及其稳定性  

Identification and Stability of Antioxidant Peptides from Camellia Seed Cake

作　　者：朱巧楠 王鹏[1] 杨选 余琳 何志平[1] 吴峰华[1] Zhu Qiaonan;Wang Peng;Yang Xuan;Yu Lin;He Zhiping;Wu Fenghua(College of Food and Health,Zhejiang A&F University,Hangzhou 311300;Lishui Institute of Agriculture and Forestry Sciences,Lishui 323000,Zhejiang 3;Hangzhou Qiandao Lake Yaoji lndustrial Co.,Ltd.,Hangzhou 311700)

机构地区：[1]浙江农林大学食品与健康学院,杭州311300 [2]浙江省丽水市农林科学研究院,浙江丽水323000 [3]杭州千岛湖瑶记实业有限公司,杭州311700

出　　处：《中国食品学报》2024年第7期332-341,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省重点研发计划项目(2021C02014)。

摘　　要：为提高油茶饼粕的附加值,采用复合蛋白酶酶解油茶饼粕蛋白,酶解产物通过超滤、凝胶层析分离纯化,LC-MS/MS序列鉴定结合PeptideRanker数据库筛选,获得具有较高抗氧化活性的肽段。探究不同温度、pH值、金属离子以及体外模拟胃肠道消化对抗氧化肽活性的影响。结果表明:酶解产物经超滤和Sephadex G-25凝胶柱逐级分离后,得到4个组分(F1~F4),F4组分的ABTS和DPPH自由基清除率最高,分别为(67.56±0.32)%和(52.40±1.64)%。经氨基酸序列鉴定、PeptideRanker预测与活性验证,得到3条抗氧化肽,分别为LCDQCPPHA(LC-9)、ATNPPCCQP(AT-9)、TSCSSPSYPFQ(TS-11)。AT-9和LC-9具有较好的热稳定性,且在pH 3~9范围,ABTS和DPPH自由基清除活性均未发生显著改变。5种金属离子中,Cu2+对3条肽活性的影响最为显著,当Cu^(2+)浓度为2 mmol/L时,LC-9的ABTS和DPPH清除活性保持率分别为(23.47±0.61)%和(44.57±0.58)%。此外,经体外模拟胃肠道消化后,AT-9的抗氧化活性保持率最高,ABTS和DPPH清除活性保持率均高于90%。3条肽中AT-9具有较强的抗氧化活性和良好的稳定性,可应用于食品领域。In order to improve the added value of camellia seed cake,camellia seed cake protein was hydrolyzed with complex protease,the hydrolysates were purified by ultrafiltration and Sephadex G-25 gel chromatography,and the peptides with high antioxidant activity were obtained by LC-MS/MS sequence identification combined with PeptideRanker database screening.The effects of different temperature,pH,metal ions and in vitro simulated gastrointestinal digestion on the activity of antioxidant peptides were explored.The results showed that four components(F1-F4)were obtained by ultrafiltration and Sephadex G-25 gel,the fraction F4 had the highest activity with ABTS and DPPH radical scavenging rates of(67.56±0.32)%and(52.40±1.64)%,respectively.Three antioxidant peptides LCDQCPPHA(LC-9),ATNPPCCQP(AT-9),and TSCSSPSYPFQ(TS-11)with high activity were obtained after amino acid sequence identification,PeptideRanker prediction and activity verification.AT-9 and LC-9 exhibited good thermal stability,and their ABTS and DPPH scavenging activities do not change significantly in the range of pH 3-9.Among the five metal ions,Cu^(2+)had the most significant effect on the antioxidant activity of three peptides.When Cu2+concentration was 2 mmol/L,the ABTS and DPPH scavenging activity retention rates of LC-9 were(23.47±0.61)%and(44.57±0.58)%,respectively.In addition,AT-9 showed the highest retention of antioxidant activity after simulated gastrointestinal digestion in vitro,the ABTS and DPPH scavenging activity retention rates were higher than 90%.In summary,among the three antioxidant peptides,AT-9 showed high activity and stability,which can be applied in the field of food.

关 键 词：油茶饼粕 抗氧化肽 分离纯化 鉴定 稳定性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.2[轻工技术与工程—食品科学与工程]