鲍鱼内脏蛋白的提取及水解肽的抗氧化活性研究

以鲍鱼加工下脚料鲍鱼脏器为原料,探讨脏器蛋白的提取工艺及蛋白水解肽的抗氧化效果。以鲍鱼内脏蛋白提取率为指标,通过响应面法优化提取工艺;对蛋白进行酶解,以水解度和抗氧化能力为指标筛选抗氧化效果最好的工具酶,酶解得到具有较强抗氧化能力的肽段,进一步对抗氧化肽进行性质测定。结果表明,得到最优工艺:碱浓度为1.5%,超声波时间为14.5 min,提取时间35.5 min,提取温度81.5 ℃,该工艺条件下鲍鱼脏器蛋白提取率高达81.01%±0.43%;筛选得到木瓜蛋白酶为最适工具酶并对制备的蛋白进行酶解;水解肽分离纯化得到最强抗氧化能力肽段P1的羟基自由基清除率、DPPH自由基清除率及还原力分别为79.25%±1.12%、(90.45%±0.46%、0.598±0.05。综上,鲍鱼脏器水解肽具有较强抗氧化能力,可用于制备天然抗氧化剂。

Extraction of Visceral Protein and Antioxidant activity of Hydrolytic Peptides of the Abalone

Abalone visceral heels generated in abalone processing were used as raw materials,and extraction technique of visceral protein and antioxidation effect of protein hydrolyzed peptides were investigated. Using the extracting rate of the abalone visceral protein as study index,the extraction technique was optimized through the response surface method. The as-obtained protein was subjected to enzymolysis,the hydrolyzing degree and antioxidation capacity were taken as indexes to screen a tool enzyme with the best antioxidation effect. Peptide segments with a high antioxidation capacity were obtained through enzymolysis,and properties of antioxidation peptides were further characterized. Results showed that the optimum technique was obtained as follows:The alkali concentration was 1.5%,the ultrasonic treatment time was 14.5 min,the extraction time was 35.5 min,and the extraction temperature was 81.5 ℃. The extraction rate of the abalone visceral protein was up to 81.01%±0.43% under such optimized conditions. The as-obtained protein was enzymatic hydrolyzed using papain as the most suitable tool enzyme. The hydroxyl radical scavenging rate,DPPH radical scavenging rate and reducing of peptide P1 with the strongest antioxidant capacity obtained after separation and purification of hydrolyzed peptides were 79.25%±1.12%,90.45%±0.46% and 0.598±0.05,respectively. In summary,the visceral hydrolytic peptide of Abalone had strong antioxidant capacity and would be used in the preparation of natural antioxidants.