[1]董乐,董怡博,王芳*,等.红毛藻抗氧化肽的酶解制备工艺优化及其活性评价[J].泉州师范学院学报,2019,(06):17-24.
 DONG Le,DONG Yibo,WANG Fang *,et al.The Optimization on the Enzymatic Hydrolysis Process During Producing Antioxidant Peptides from Bangia fuscopurpurea Lyngb.and Antioxidant Activities of the Hydrolysates in vitro[J].,2019,(06):17-24.
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红毛藻抗氧化肽的酶解制备工艺优化及其活性评价()
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《泉州师范学院学报》[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2019年06期
页码:
17-24
栏目:
化学·生命科学
出版日期:
2019-12-15

文章信息/Info

Title:
The Optimization on the Enzymatic Hydrolysis Process During Producing Antioxidant Peptides from Bangia fuscopurpurea Lyngb.and Antioxidant Activities of the Hydrolysates in vitro
文章编号:
1009-8224(2019)06-0017-08
作者:
董乐123董怡博123王芳123*麻彤辉123黄栩123江裕富123王力4
1.泉州师范学院 海洋与食品学院,福建 泉州 362000; 2.泉州师范学院 福建省海洋藻类活性物质制备与功能开发重点实验室,福建 泉州 362000; 3.泉州师范学院 近海资源生物技术福建省高校重点实验室,福建 泉州 362000; 4.集美大学 食品与生物工程学院,福建 厦门 361021
Author(s):
DONG Le123DONG Yibo123WANG Fang123 *MA Tonghui123HUANG Xu123JIANG Yufu123WANG Li4
1.College of Ocean and Food Science,Quanzhou Normal University,Quanzhou,Fujian 362000,China; 2.Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae,Quanzhou,Fujian 362000,China; 3.Key Laboratory of nshore Resources and Biotechnology,Fujian Province University,Quanzhou,Fujian 362000,China; 4.College of Food and Bioengineering,Jimei University,Xiamen,Fujian 361021,China
关键词:
红毛藻 抗氧化肽 酶解 正交试验
Keywords:
Bangia fusco-purpurea Lyngb. antioxidant peptides enzymatic hydrolysis orthogonal test
分类号:
TS201.1
文献标志码:
A
摘要:
以红毛藻(Bangia fuscopurpurea Lyngb.)蛋白质为原料,采用木瓜蛋白酶酶解方法制备红毛藻抗氧化肽.以酶解产物对1,1-二苯基-2-苦味酰基自由基(DPPH)清除率为指标,据单因素试验,采用正交试验设计优化酶解制备抗氧化肽工艺,并评价多肽的抗氧化活性.结果表明,木瓜蛋白酶酶解红毛藻蛋白制备多肽的最佳酶解工艺参数为:酶解温度50 ℃、酶解时间120 min、pH 6.0、酶底比为1 250 U/g.在最佳酶解工艺条件下,红毛藻蛋白水解度为13.85%±0.29%,酶解产物对DPPH清除率达到87.46%±0.76%.酶解产物具备一定的还原力,且对DPPH和超氧阴离子自由基(O2-)的半数清除浓度(IC50)分别为(0.451 4±0.003 3)mg/mL和(3.361 2±0.037 6)mg/mL.
Abstract:
Proteins extracted from Bangia fuscopurpurea Lyngb.were hydrolyzed by papain to prepare antioxidant peptides.Effects of enzymolysis reaction temperature,enzymolysis reaction time,enzymolysis reaction pH and enzyme-to-substrate ratio([E]/[S])on 1,1-Diphenyl-2-picrylhydrazyl radical 2,2-Diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl(DPPH)scavenging activity of the hydrolysates were evaluated.Based on the results of the single factor experiments,the process of enzymatic hydrolysis was optimized by using L9(34)orthogonal design.The optimum conditions for hydrolyzing proteins to obtain antioxidant hydrolysates with the highest DPPH radical scavenging activity were determined:enzymolysis temperature was 50 ℃,enzymolysis reaction time was 120 min,enzymolysis reaction pH was 6.0 and [E]/[S] was 1 250 U/g.Under the optimal conditions,the final value of degree of hydrolysis(DH)of protein hydrolysates and the maximum DPPH scavenging rate of protein hydrolysates reached 13.85%±0.29% and 87.46%±0.76% respectively.Subsequently,the antioxidant activity of the hydrolysates were determined in vitro.The results showed that the hydrolysates had a certain degree of restoring force,and the half-scavenging concentration values of the hydrolysates against DPPH and superoxide anion radicals(O2-)were(0.451 4±0.003 3)mg/mL and(3.361 2±0.037 6)mg/mL respectively.

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备注/Memo

备注/Memo:
收稿日期:2019-08-17
通信作者:王芳(1969-),女,蒙古族,辽宁瓦房店人,教授,博士,主要从事生物化学与分子生物学研究.
基金项目:福建省引导性科技项目(2015N0014); 泉州市第一批科技计划项目(2019C022R); 福建省海洋藻类活性物质制备及功能开发重点实验室开放课题(2017FZSK01); 国家级大学生创新创业训练计划项目(201910399018)
更新日期/Last Update: 2019-12-15