Research Progress on Preparation of Antioxidant Peptides from Tilapia and Their Anti-Fatigue Effects
Tilapia is a nutritious freshwater fish with high protein content,and it is very popular with consumers.Bioactive peptides have no biological activity in food proteins and need to be released from food proteins in order to have bioactive effects.Enzymatic hydrolysis is a common bioactive peptide preparation process that is efficient,safe,mild in reaction,and does not affect the nutritional value of proteins.Based on this,single factor test and orthogonal test are used to optimize the enzymatic hydrolysis process conditions of tilapia in this study.The research results show that different influencing factors have different effects on the oligopeptide content,DPPH free radical scavenging rate and·OH scavenging rate.There's no obvious correlation between oligopeptide content and antioxidant activity.Finally,the optimal enzymatic hydrolysis process is obtained as follows:enzymatic hydrolysis temperature is 45 ℃,pH value is 5,enzymatic hydrolysis time is 4 h and solid-liquid ratio is 1∶2.Under such processing technology conditions,the oligopeptide content is 96.8％,DPPH free radical scavenging rate is 67.56％,and·OH scavenging rate is 50.21％,which has laid a foundation for the development of tilapia deep processing related industries.
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维普
