摘要
以猪血为原料,依次采用枯草芽孢杆菌发酵和碱性蛋白酶水解制备猪血抗氧化低聚肽,通过响应面试验优化发酵工艺和酶解工艺,最佳发酵参数为:底物浓度59.0 g/L、发酵时间56.5 h、接种量3.22∶100(体积比),此时多肽含量为2.31 mg/mL,·OH清除率为78.94%;最佳酶解参数为:酶解时间3.0 h、pH 9.5、酶解温度60℃、酶底比390 U/g,此条件下制备得到酶解液的多肽含量5.48 mg/mL,多肽含量较单一发酵提高2.39倍,·OH清除率为93.62%。采用超滤分离法,获得分子量分别为0~1 kDa、1 k Da^5 kDa和0~5 kDa的猪血抗氧化低聚肽,采用7种体外抗氧化指标(·OH清除率、·O^(2-)清除率,抑制脂质过氧化能力、还原力、ABTS^+·清除率、DPPH·清除率、总抗氧化力)评价3种不同分子量段的猪血低聚肽的抗氧化活性,结果表明:3种不同分子量段抗氧化肽活性大小为0~1 kDa>0~5 kDa>1 kDa^5 kDa,提示高抗氧化活性的猪血低聚肽的分子量集中在1 kDa以下。
Pig blood was used as raw material,antioxidant oligopeptides from pig blood were prepared by fermentation of bacillus subtilis and alkaline protease hydrolysis,the fermentation conditions and the enzymolysis process were optimized by response surface methodology,the optimum fermentation parameters were:59.0 g/L of substrate concentrations,56.5 h of fermentation time,3.22∶100(volume ratio)of inoculum concentration.Under such conditions,polypeptide content was 2.31 mg/mL,·OH scavenging rate was 78.94%.The optimal enzymatic hydrolysis parameters were:hydrolysis for 3.0 h,pH 9.5,enzymolysis temperature 60℃,390 U/g of enzyme/substrate ratio.Under such conditions,·OH scavenging rate was 93.62%,polypeptide content was 5.48 mg/mL which was 2.39 times higher than single fermentation.The pig blood antioxidant peptide which molecules between 0-1 kDa、1 kDa-5 kDa and 0-5 kDa were prepared by ultrafiltration,the antioxidant activity of pig blood oligopeptides from 3 different molecular weight segments was evaluated by 7 kinds of index in vitro(·OH scavenging rate,·O2-scavenging rate,inhibition of lipid peroxidation,reductive force,ABTS+·scavenging rate,DPPH·scavenging rate,total antioxidant capacity).The results showed that:the antioxidant activity of three different molecular weights was 0-1 kDa>0-5 kDa>1 kDa-5 kDa,indicated that the molecular weight of high active antioxidant oligopeptides from pig blood was less than 1 kDa.
作者
安攀宇
肖岚
何佩芸
谢巧
黎苹
黄晓红
AN Pan-yu;XIAO Lan;HE Pei-yun;XIE Qiao;LI Ping;HUANG Xiao-hong(Department of Food Science,Sichuan Tourism University,Chengdu 610100,Sichuan,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第19期162-169,共8页
Food Research and Development
基金
四川省教育厅自然科学重点项目(17ZA0289)
关键词
猪血
低聚肽
菌酶联合
抗氧化
分子量段
pig blood
oligopeptide
fermentation-enzymolysis combination
antioxidant
molecular weight segment
