摘要
研究了微波、超声波及超声波—微波共同作用对鲑鱼肽超氧阴离子自由基清除能力的影响。通过紫外、红外光谱扫描及氨基酸组成分析对鲑鱼肽结构的变化进行了探讨。结果表明:在一定的条件下,蛋白酶解液经超声波、微波处理后其超氧阴离子自由基清除能力均有一定程度的提高。经微波、超声波—微波红外吸收光谱在1669cm-1处的C=O伸缩峰,及1544cm-1处的N-H弯曲峰均发生偏移,且峰形变得更为尖锐,可以推测鲑鱼肽的二级结构经过超声波、微波处理后均发生了变化。通过分析鲑鱼肽的氨基酸组成发现:经过微波、超声波及超声波—微波共同处理后,鲑鱼肽游离氨基酸中与抗氧化相关的氨基酸总量变化不显著,证实了其活性物质为小分子肽类物质。
The physical effects of ultrasonic and microwave in changes of peptides were measured by ultraviolet-visible salmon peptides had been studied.The structural spectrophotometry and fourier transform infrared spectroscopy and the amino acid composition was also determined.The results showed that the superoxide radical scavenging capacity were all improved using ultrasonic, microwave and ultrasonic-microwave.The ultra-violet of the peptides treated by ultrasonic-microwave and microwave showed blueshifted（ its peak shifts towards the blue end of the spectrum） ,while ultrasound-induced unchanged.The positions and intensities of the infrared absorption peaks in 1669 cm -1 C = O and ]544cm-1 N-H were all changed.The secondary structure of salmon peptides had been changed treated by ultrasonic-microwave, microwave and ultrasound. The amino acid composition of peptides showed that antioxidative amino acids did not changed significantly. That＇s proved that its active substances were small molecular peptides.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第5期66-71,共6页
Science and Technology of Food Industry
基金
国家海洋局海洋可再生能源专项资金项目(SHME2011SW02)
上海市教育委员会重点学科建设项目(J50704)
关键词
超声波-微波
酶解
抗氧化肽
热变性温度
氨基酸
ultrasonic- microwave
enzymatic hydrolysis
antioxidant peptides
thermal denaturation temperature amino acids
