Optimization of Preparation Process and Research on Antioxidant Activity of Polypeptides from Cucumaria frondosa
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.
Cucumaria frondosa polypeptidesenzymolysis of complex enzymesresponse surface analysistangential flow ultrafiltrationdigestion in vitroantioxidant activity
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