东海海参胶原蛋白多肽的制备及清除自由基功能研究

以东海海参为原料,采用酶法提取胶原蛋白。选取木瓜蛋白酶、风味蛋白酶以及复合酶(木瓜-风味),在其最佳水解条件下水解,以自由基清除率为指标,确定最佳水解时间及酶种类。研究结果表明,用木瓜蛋白酶水解4 h得到的多肽清除自由基的能力最强,清除率在70%以上;多肽清除羟自由基和超氧自由基的IC50分别为27.8mg/mL和49.3mg/mL。通过超滤处理及DEAE琼脂糖离子交换柱(DEAE Sepharose FF)分离纯化抗氧化肽,得到分子质量小于5kDa的肽,其功能性最强。利用HPLC测定该肽的氨基酸含量,结果显示该肽段以甘氨酸(Gly)、丙氨酸(Ala)、谷氨酸(Glu)、脯氨酸(Pro)、天冬氨酸(Asp)、精氨酸(Arg)、丝氨酸(Ser)和苏氨酸(Thr)为主。

The Preparation of Collagen Polypeptide with Free Radical Scavenging Ability Purified from Acaudina Molpadioides Semper

The collagen was extracted from a special Sea cucumber(Acaudina molpadioides Semper) using enzymes.Flavourzyme,Papain and mixture of two enzymes were chosen to hydrolyze the collagen in their optimal conditions.The best hydrolysis condition was determined according to the ability of free radical scarenging of the hydrolyzed system.The results showed that the antioxidant activity of polypeptides from the collagen protein hydrolyzed by papain for 4 hours was the highest.More than 70% of free radicals could be...