摘要
以鳕鱼骨为原料,采用热水提取法提取胶原蛋白,并采用中性蛋白酶、复合蛋白酶、酸性蛋白酶和胃蛋白酶分别进行酶解制备鳕鱼骨胶原蛋白肽。以对.OH、DPPH.和O2-.自由基的清除率作为评价指标,比较4种蛋白酶酶解制备的鳕鱼骨胶原蛋白肽的抗氧化活性。结果表明:4种蛋白酶制备的鳕鱼骨胶原蛋白肽对3种自由基均有一定的清除能力,且其清除能力随样品质量浓度的增大而增强;4种蛋白酶酶解制备的鳕鱼骨胶原蛋白肽对3种自由基的清除能力各不相同,其中对.OH的清除能力最强且有较好的量-效关系;当多肽质量浓度在4～10 mg/mL时,4种蛋白酶酶解胶原蛋白肽对DPPH.的清除能力优于对O2-.的清除能力。
Collagen was prepared from cod bone by hot water extraction,and then it was enzymolyzed by neutral protease,protamex,acidic protease and pepsin respectively to obtain collagen peptides. The scavenging capacities to -OH,DPPH- and 02-free radicals were selected to assay the antioxidant activities of different collagen peptides from cod bone. Results indicated that the scavenging capacities of four kinds of collagen peptide from cod bone to free radicals enhanced with the increase of sample concentration. However, the capacity of scavenging three kinds of free radicals was different for every collagen peptide. They had the strongest scavenging capacity to · OH compared with other two free radicals,and the better scavenging capacity to DPPH·than O2-·when the samples＇ concentration were 4-10 mg/mL.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2013年第4期425-429,共5页
Journal of Food Science and Biotechnology
基金
农业部公益性行业科研专项(201303086)
关键词
鳕鱼骨
胶原多肽
抗氧化活性
自由基
cod bone, collagen peptide, antioxidant activity, free radical
作者简介
通信作者：刘淇（1965-），男，山东招远人，研究员，主要从事水产品加工与综合利用研究。E-mail：liuqi@ysfri．ac．cn
