Optimization of preparation process of collagen polypeptide from grass carp bones and its antioxidant activity
Using grass carp bones as raw material,collagen polypeptide with high antioxidant activity was prepared from grass carp bones using enzymatic hydrolysis. The composition of grass carp bones was analyzed. The optimal enzyme was selected from flavor protease,neutral protease,and alkaline protease based on the yield of collagen peptides as the evaluation index. The best preparation process for collagen peptides from grass carp bones was determined through single-factor experiments and orthogonal tests. The antioxidant activity of collagen polypeptide was measured by DPPH·,O2-,·OH,ABTS+·scavenging capacity,and reducing ability. The results indicated that grass carp bone could be used as a high-quality raw material with high protein and low fat (protein:26.35％,fat:9.53％). Alkaline protease was identified as the optimal enzyme,and response surface methodology was employed to determine the optimal enzymatic hydrolysis conditions:hydrolysis temperature of 50 ℃,enzyme amount of 9000 u/g substrate,solid-liquid ratio of 1︰15,and hydrolysis pH of 8.0. Under the above conditions,collagen polypeptide yield reached (54.34±0.35)％. The collagen polypeptide exhibited strong antioxidant activity,effectively scavenging DPPH·,O2·-,·OH,ABTS+·radicals and demonstrated strong reducing power. This study provides technical support and reference for the development and utilization of fish bone resources.
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