裙带菜孢子叶仿生酶解工艺优化及酶解肽的抗氧化活性分析

以裙带菜孢子叶为原料，采用仿生酶解工艺制备生物活性肽。以多肽得率和水解度为主要指标，在单因素实验基础上采用响应面分析法优化酶解工艺条件，并评价了酶解肽对三种自由基（DPPH、ABTS、OH）的清除能力。结果表明:裙带菜仿生酶解工艺的最优条件为超声功率720 W、超声破壁时间40 min、料液比1:104 g/mL、胃蛋白酶加酶量为6.1%、酶解时间2.5 h、胰蛋白酶加酶量为5%、酶解时间3 h。在此条件下进行酶解，多肽得率为21.17%，水解度为43.07%。酶解肽对DPPH、ABTS、OH自由基具有较好的清除效果，其IC₅₀值分别为5.71、0.82、1.35 mg/mL。优化的裙带菜孢子叶仿生酶解工艺合理可行，酶解肽具有较好的自由基清除能力，说明其具有良好的抗氧化活性，可作为功能性食品开发的配料。

Optimization of Bionic Enzymatic Hydrolysis of Undaria pinnatifida sporophyll and Antioxidant Activity Analysis of Its Hydrolysate Peptides

Bioactive peptides were prepared from Undaria pinnatifida sporophyll by bionic enzymatic hydrolysis. Response surface methodology (RSM) was used to optimize the enzymatic hydrolysis process based on single factor test with the polypeptide yield and degree of hydrolysis as the main indexes, and the scavenging ability of polypeptide on three free radicals (DPPH, ABTS, OH) was evaluated. The results showed that the optimal conditions of biomimetic enzymatic hydrolysis were as follows: Ultrasonic power 720 W, ultrasonic wall breaking time 40 min, solid-liquid ratio 1:104 g/mL, pepsin dosage 6.1%, enzymatic hydrolysis time 2.5 h, trypsin dosage 5%, enzymatic hydrolysis time 3 h. Under these conditions, the polypeptide yield was 21.17% and the degree of hydrolysis was 43.07%. Enzymatic peptide had good scavenging effects on DPPH, ABTS and OH radicals with IC₅₀ values of 5.71, 1.31 and 1.35 mg/mL, respectively. The optimized bionic enzymatic hydrolysis process of Undaria pinnatifida sporophyll was reasonable and feasible, and the enzymatic peptide had good free radical scavenging ability, indicating that the enzymatic peptide had good antioxidant activity and could be used as ingredients in the development of functional food.