橙足海参多肽的制备工艺优化及其抗氧化活性研究
Optimization of Preparation Process and Research on Antioxidant Activity of Polypeptides from Cucumaria frondosa
金丹莉 1程逸潮 1洪杏德 2付晶晶 1董秀萍 3陈跃文4
作者信息
- 1. 浙江工商大学 食品与生物工程学院,杭州 310018;浙江工商大学 东海食品台州研究院,杭州 310018
- 2. 青岛纽萃生生物健康科技有限公司,山东 青岛 266071
- 3. 大连工业大学 食品学院,辽宁 大连 116034;国家海洋食品工程技术研究中心,辽宁 大连 116034
- 4. 浙江工商大学 食品与生物工程学院,杭州 310018;大连工业大学 食品学院,辽宁 大连 116034;国家海洋食品工程技术研究中心,辽宁 大连 116034
- 折叠
摘要
以橙足海参(Cucumaria frondosa)为原料,通过水解度、可溶性多肽含量、DPPH自由基清除率、ABTS自由基清除率、总还原力和铁离子还原能力(ferric reducing antioxidant power,FRAP)等理化指标的分析,结合单因素实验和响应面实验,探究了复合酶酶解法制备海参多肽的最佳工艺参数.利用切向流超滤技术对海参酶解液进行分离,考察了不同分子量段的海参多肽在体外消化前后的抗氧化活性.结果表明,最佳工艺参数为时间5.0 h、温度50.0℃和pH值7.0,在此条件下测得ABTS自由基清除率为38.43%.当分子量<3 000 Da时,DPPH自由基清除率IC50 达到2.76 mg/mL,ABTS自由基清除率IC50 达到2.61 mg/mL,总还原力为0.31,FRAP为0.16 μmol/mL Fe2+当量.同时,体外消化结果显示,海参多肽的ABTS自由基清除率上升,DPPH自由基清除率、总还原力和FRAP下降,但是仍具有较高的抗氧化活性.实验结果表明,海参多肽在消化前后均具有良好的抗氧化活性,为其功能性食品组分的添加和开发提供了理论依据.
Abstract
With Cucumaria frondosa as the raw material,the optimal process parameters for the preparation of Cucumaria frondosa polypeptides by enzymolysis of complex enzymes are determined through the analysis of degree of hydrolysis,the content of soluble polypeptides,DPPH free radical scavenging rate,ABTS free radical scavenging rate,total reducing power and ferric reducing antioxidant power(FRAP),combined with single factor experiment and response surface experiment.The enzymatic hydrolysate of Cucumaria frondosa is separated by tangential flow ultrafiltration technique,and the antioxidant activity of Cucumaria frondosa polypeptides with different molecular weight segments before and after digestion in vitro are investigated.The results show that the optimal process parameters are time 5.0 h,temperature 50.0℃and pH value 7.0.Under such conditions,the scavenging rate on ABTS free radical is 38.43%.When the molecular weight is less than 3 000 Da,DPPH free radical scavenging rate IC50,ABTS free radical scavenging rate IC50,total reducing power and FRAP is 2.76 mg/mL,2.61 mg/mL,0.31,0.16 μmol/mL Fe2+equivalent respectively.Meanwhile,the digestion in vitro results show that ABTS free radical scavenging rate of Cucumaria frondosa polypeptides increases,DPPH free radical scavenging rate,total reducing power and FRAP decrease,but they still have strong antioxidant activity.The experiment results show that Cucumaria frondosa polypeptides have good antioxidant activity before and after digestion,which has provided a theoretical basis for the addition and development of functional food components.
关键词
橙足海参多肽/复合酶酶解/响应面分析/切向流超滤/体外消化/抗氧化能力Key words
Cucumaria frondosa polypeptides/enzymolysis of complex enzymes/response surface analysis/tangential flow ultrafiltration/digestion in vitro/antioxidant activity引用本文复制引用
基金项目
浙江省自然科学基金(LQ21C200004)
浙江省教育厅一般科研项目(Y202352582)
出版年
2024
NETL
NSTL
万方数据