发酵法制备鱼鳔多肽及其抗氧化活性研究

将米曲霉接种于鱼鳔匀浆液中对其进行直接发酵，利用菌产蛋白酶的作用水解鱼鳔蛋白。随着发酵时间的延长，发酵液水解度不断上升，发酵液中的多肽含量不断增加。对发酵所得鱼鳔多肽进行超滤，采用产O2·和·OH 化学模型研究其清除自由基的活性，采用亚油酸自氧化体系研究其抗氧化活性。结果显示，经发酵40h，水解度(22 ± 0.8)% 所得鱼鳔多肽体外抗氧化能力较强；超滤片段中，平均肽链长度为12 个氨基酸残基的多肽超滤液体外抗氧化能力较强；分子量分布在1000D 左右。发酵法所得鱼鳔多肽不仅对自由基具有强烈的清除作用，还能明显抑制脂质的氧化。

Peptides from Variegated Carp (Aristichthys nobilis) Swim Bladder: Fermentation Production and Assessment of Antioxidant Properties

Aspergillus oryzae can directly ferment swim bladder homogenate to produce protease that can hydrolyze swim bladder protein into peptides. Based on the principle, this study was designed to perpare peptides from variegated carp swim bladder. The polypeptide concentration in products was determined at intervals of 8 h during 64 h of fermentation. Apart from this, the antioxidant activities of products at different fermentation time and ultrafiltration fractions of 40 h fermentation product were tested by superoxide anion radical scavenging array, hydroxyl radical scavenging array and linoleix acid autooxidation assay. Results showed that 40 h fermentation product with (22±0.8)% degree of hydrolysis exhibited stronger antioxidant activiry than 24 h and 56h fermentation products and VE. The ultrafiltration fraction of 12 amino acid residues in average length with 1000 D molecular weight revealed the strongest antioxidant activity among all fractions. In addition, peptides obtained from variegated carp swim bladder by fermentation also had strong scavenging activity against superoxide anion and hydroxyl radical radicals and could significanty inhibit linoleic acid autooxidation