首页|基于大鲵皮蛋白肽酱香酒抗氧化性研究

基于大鲵皮蛋白肽酱香酒抗氧化性研究

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目的:优化大鲵皮酶解法制备大鲵皮蛋白肽工艺,并考察其与酱香白酒配制而成的大鲵酒的体外抗氧化性能.方法:以养殖大鲵皮为原料,采用蛋白酶酶解大鲵皮制备大鲵皮蛋白肽粉.分析加酶量、料液比、酶解温度、酶解时间等因素对大鲵皮水解度的影响,并通过正交试验优化酶解工艺.将制得的大鲵皮蛋白肽与白酒复配调制成大鲵酒,测定其体外抗氧化性能.结果:在动物复配酶最适pH值条件下(pH7),利用单因素试验和正交试验优化得到的最佳酶解工艺参数为:复配酶加酶量8000 U/g、料液比1∶2(g/mL)、酶解温度55 ℃、酶解时间4 h.在此优化条件下蛋白水解度达21.28％,且冻干肽粉具有褶皱环化结构.将冻干肽粉与白酒配制成大鲵酒,其1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基清除率、羟基自由基清除率和铁离子还原能力(A700 nm)分别达到59.16％、33.29％和0.138.结论:确定了大鲵皮酶解的优化工艺,并证实大鲵皮蛋白肽酒具有良好的抗氧化活性,为大鲵深加工及茅台镇白酒产业多元化发展提供理论依据.
Antioxidant Activity of Moutai-Flavor Liquor Based on Giant Salamander Skin Protein Petide
Objective:To optimize the preparation process of protein peptide from giant salamander(Andrias davidianus)skin by enzymatic hydrolysis,and investigate the antioxidant activity of giant salamander wine mixed with Moutai flavor liquor in vitro.Methods:Using farmed giant salamander skin as raw material,The giant salamander skin protein peptide powder was produced by enzymatic hydrolysis of giant salamander skin.The effects of factors such as enzyme dosage,solid-liquid ratio,temperature,and enzymatic hydrolysis time on the hydrolysis degree of giant salamander skin were analyzed,and the enzymatic hydrolysis process was optimized through orthogonal experiments.The giant salamander skin protein peptide was mixed with liquor to prepare giant salamander wine,and its antioxidant activity in vitro was determined.Results:Under the optimal pH conditions of animal compound enzyme(pH7),the optimal enzymatic hydrolysis process parameters were obtained by single factor and orthogonal tests,including compound enzyme addition amount of 8000 U/g,temperature of 55 ℃,enzymatic hydrolysis for 4 h,and solid-liquid ratio of 1∶2(g:mL).Under the optimized condition,the degree of protein hydrolysis reached 21.28％,and the freeze-dried peptide powder had a fold cyclization structure.The freeze-dried peptide powder and liquor were prepared into giant salamander wine,of which the 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging rate,hydroxyl radical scavenging rate and iron ion reduction capacity(A700nm)reached 59.16％,33.29％and 0.138,respectively.Conclusion:The optimal technology of enzymatic hydrolysis of giant salamander skin was determined,and the giant salamander wine had good antioxidant activity,which provided theoretical basis for the deep processing of giant salamander and the diversified development of liquor industry in Moutai Town.

giant salamander(Andrias davidianus)skinenzymatic hydrolysisgiant salamander skin protein peptidegiant salamander peptide wineantioxidant activity

张博程、张鹏、卿玥、随坤宇、余达威、夏文水、喻仕瑞

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贵阳学院,贵州贵阳 550003

贵州省保健酒酿造工程技术研究中心,贵州仁怀 564507

江南大学,江苏无锡 214122

茅台学院食品科学与工程系,贵州仁怀 564507

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大鲵皮 酶解 大鲵皮蛋白肽 大鲵肽酒 抗氧化活性

贵州省科技计划中央引导地方科技发展专项贵州省高等学校工程研究中心项目茅台学院高层次人才科研启动经费项目

黔科合支撑[2019]2370黔科中引地[2019]4006黔教合KY字[2020]022mygccrc[2022]087

2024

食品科技
北京市粮食科学研究所

食品科技

CSTPCD北大核心
影响因子：0.622
ISSN：1005-9989
年,卷(期)：2024.49(4)