多指标优化珠蚌抗氧化肽制备工艺

采用取珠后珠蚌肉为原料,选用木瓜蛋白酶进行水解。以DPPH自由基清除率、.OH清除率及蛋白水解度作为评价指标,研究珠蚌抗氧化活性肽的制备工艺。在单因素基础上,通过三个指标的综合考虑,设计L18(37)多指标正交试验,对制备工艺进行优化,得出最佳工艺条件。结果表明,最佳条件为:酶解温度60℃、酶解时间5h、料液比3:10(w/v)、酶解pH6.5、加酶量6000U/g,制得的多肽DPPH自由基清除率85.5%,.OH清除率50.7%,水解度23.09%;此时,DPPH自由基清除率EC50为0.4mg/mL,.OH清除率EC50为0.7mg/mL。

Multi-index optimization of preparation parameters for antioxidant peptide from freshwater mussel

The protein taken off the freshwater mussel was hydrolyzed by pepsin.The optimal hydrolysis parameters of strongest antioxidant capacity of peptide were obtained using multi-index orthogonal experiment.The effects of reaction temperature,hydrolysis time,solid/liquid ratio,pH value and enzyme concentration on the scavenging rate of free radicals DPPH.and.OH of the peptide,and the degree of hydrolysis of protein were well fitted to a high determination coefficients.The hydrolysate with optimal antioxidant activity was predicted to be obtained at:temperature 60℃,hydrolysis time 5h,solid/liquid ratio 3:10(w/v),pH value 6.5,and enzyme concentration 6000U/g.Under these conditions,the scavenging rate on DPPH.was 85.5%,and the scavenging rate on.OH reached 50.7%,the degree of hydrolysis was 23.09%.Under this condition,the concentration for 50% of maximal effect(EC 50) of mussel antioxidative peptide on DPPH.and.OH radicals were 0.4mg/mL and 0.7mg/mL.