CHEN Weiling, CHEN Bangdong, LIAO Huiqing, et al. Optimization of the Preparation Process of Antioxidant Peptide from Preserved Egg White and Its in Vitro Antioxidant Activity[J]. Science and Technology of Food Industry, 2022, 43(9): 148−155. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040198.
Citation: CHEN Weiling, CHEN Bangdong, LIAO Huiqing, et al. Optimization of the Preparation Process of Antioxidant Peptide from Preserved Egg White and Its in Vitro Antioxidant Activity[J]. Science and Technology of Food Industry, 2022, 43(9): 148−155. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040198.

Optimization of the Preparation Process of Antioxidant Peptide from Preserved Egg White and Its in Vitro Antioxidant Activity

More Information
  • Received Date: April 25, 2021
  • Available Online: March 06, 2022
  • The mature preserved egg white pickled by the clearing method was utilized as the raw material. The solid to liquid ratio, hydrolysis time, and the addition of enzyme were set as the inspection factors, and the degree of hydrolysis and the DPPH free radical scavenging rate were set as response values. The optimal process parameters for the preparation of antioxidant peptides from preserved egg whites were derived using response surface testing optimization design as follows: Solid to liquid ratio was 1:10.4 g/mL, hydrolysis time was 4.1 h and the addition of enzyme was 0.57%. The degree of hydrolysis was 11.23% and scavenging capacity of DPPH free radical was 89.76% at this time. The hydrolysate under the optimal process possessed certain antioxidant capacity. And the reducing power, superoxide anion radical (O2·) scavenging rate and hydroxyl radical (·OH) scavenging rate were 0.599, 66.78% and 79.63%, respectively, when the enzyme digest concentration was 10.4 mg/mL.
  • [1]
    赵燕, 徐明生, 涂勇刚. 皮蛋加工相关机理研究进展[J]. 食品科学,2010,31(17):472−475. [ZHAO Yan, XU Mingsheng, TU Yonggang. Research progress in mechanisms of preserved egg processing[J]. Food Science,2010,31(17):472−475.
    [2]
    周黎, 张雅玮, 刘玮, 等. 低钠盐对皮蛋的钠钾含量、硬度及蛋白质二级结构的影响[J]. 食品工业科技,2016,37(12):139−143. [ZHOU Li, ZHANG Yawei, LIU Wei, et al. Effects of low sodium salt on the sodium and potassium content, hardness and protein secondary structure of preserved eggs[J]. Science and Technology of Food Industry,2016,37(12):139−143.
    [3]
    蒋爱民, 南庆贤. 畜产食品工艺学(第二版)[M]. 北京: 中国农业出版社, 2010: 286−287.

    JIANG Aimin, NAN Qingxian. Science and technology of meat, poultry and dairy product processing (Second Edition)[M]. Beijing: Chian Agriculture Press, 2010: 286−287.
    [4]
    涂勇刚, 赵燕, 徐明生, 等. 皮蛋加工过程中流变与凝胶特性的变化规律[J]. 食品科学,2012,33(19):21−24. [TU Yonggang, ZHAO Yan, XU Mingsheng, et al. Variations in rheological and gel properties of preserved eggs during processing[J]. Food Science,2012,33(19):21−24.
    [5]
    ALISI I O, UZAIRU A, ABECHI S E. Molecular design of curcumin analogues with potent antioxidant properties and thermodynamic evaluation of their mechanism of free radical scavenge[J]. Bulletin of the National Research Centre,2020,44(1):137. doi: 10.1186/s42269-020-00391-z
    [6]
    邓凤君, 曾娅玲, 龚勇珍, 等. 茶多酚对脊髓损伤大鼠急性期氧自由基与炎症因子的影响[J]. 湖南中医药大学学报,2019,39(9):1079−1083. [DENG Fengjun, ZENG Yaling, GONG Yongzhen, et al. Effects of tea polyphenols on oxygen free radicals and inflammatory factors in acute phase of rats with spinal cord injury[J]. Journal of Hunan University of Chinese Medicine,2019,39(9):1079−1083. doi: 10.3969/j.issn.1674-070X.2019.09.006
    [7]
    NAGAOKA S I, BANDOH Y, NAGASHIMA U, et al. Correlation among singlet-oxygen quenching, free-radical scavenging, and excited-state intramolecular-proton-transfer activities in hydroxyflavones, anthocyanidins, and 1-hydroxyanthraquinones[J]. Journal of Physical Chemistry A,2017,121(42):8069−8079. doi: 10.1021/acs.jpca.7b07869
    [8]
    SANGTITANU T, SANGTANOO P, SRIMONGKOL P, et al. Peptides obtained from edible mushrooms: Hericium erinaceus offers the ability to scavenge free radicals and induce apoptosis in lung cancer cells in humans[J]. Food & Function,2020(11):4927−4939.
    [9]
    WU S, HE Z, WANG Q, et al. Response surface optimization of enzymatic hydrolysis of peptides of Chinese pecan (Carya cathayensis) and analysis of their antioxidant capacities and structures[J]. International Journal of Peptide Research and Therapeutics,2021,27(2):1239−1251. doi: 10.1007/s10989-021-10164-5
    [10]
    KUERBAN A, AL-GHAFARI A B, ALGHAMADI S A, et al. Potential antiglycation, antioxidant and antiproliferative activities of Vicia faba peptides[J]. Journal of Food Measurement and Characterization,2020,14(4):2155−2162. doi: 10.1007/s11694-020-00462-9
    [11]
    吴烨婷, 黄慧娜, 施宝珠, 等. 蛋清酶解多肽的制备及其清除自由基活性[J]. 食品工业科技,2018,39(11):90−98. [WU Yeting, HUANG Huina, SHI Baozhu, et al. Preparation and scavenging free radical activity of enzymolysis polypeptide from albumen[J]. Science and Technology of Food Industry,2018,39(11):90−98.
    [12]
    王倩, 贺萍, 刘琪, 等. 鸭蛋卵清蛋白多肽的酶解条件优化及生物活性[J]. 食品与生物技术学报,2018,39(9):89−98. [WANG Qian, HE Ping, LIU Qi, et al. Optimization of enzymatic hydrolysis conditions of ovalbumin from duck eggs and biological activity of the resulting peptide[J]. Journal of Food Science and Biotechnology,2018,39(9):89−98.
    [13]
    次顿, 池福敏, 罗章, 等. 胃蛋白酶水解藏鸡蛋卵白蛋白制备酶解多肽的工艺优化[J]. 高原农业,2018,2(1):44−49. [CI Dun, CHI Fumin, LUO Zhang, et al. Optimized process to prepare polypeptides by protease hydrolysis of tibetan egg ovalbumins using pepsin[J]. Journal of Plateau Agriculture,2018,2(1):44−49.
    [14]
    杨瑾, 唐传核. 鸡蛋清蛋白水解物的抗氧化性研究[J]. 现代食品科技,2011,27(12):1446−1450. [YANG Jin, TANG Chuanhe. Antioxidant properties of chicken egg white protein hydrolysates[J]. Modern Food Science and Technology,2011,27(12):1446−1450.
    [15]
    ZHAO Y, CAO D, SHAO Y, et al. Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds[J]. Food Hydrocolloids,2020,98(Jan.):105281.1−105281.10.
    [16]
    AI M, TANG T, ZHOU L, et al. Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates[J]. Food Hydrocolloids,2018,87:933−942.
    [17]
    赵新淮, 冯志彪. 蛋白质水解物水解度的测定[J]. 食品科学,1994,15(11):65−67. [ZHAO Xinhuai, FENG Zhibiao. Determination of the degree of hydrolysis of protein hydrolysates[J]. Food Science,1994,15(11):65−67. doi: 10.3321/j.issn:1002-6630.1994.11.023
    [18]
    NEVIN K G, RAJAMOHAN T. Beneficial effects of virgin coconut oil on lipid parameters and in vitro LDL oxidation[J]. Clinical Biochemistry,2004,37(9):830. doi: 10.1016/j.clinbiochem.2004.04.010
    [19]
    OYAIZU M. Studies on product of browning reaction prepared from glucose amine[J]. Japan Journal of Nutrition,1986,44:307−315. doi: 10.5264/eiyogakuzashi.44.307
    [20]
    郭雪峰, 岳永德, 汤锋, 等. 用清除超氧阴离子自由基法评价竹叶提取物抗氧化能力[J]. 光谱学与光谱分析,2008,28(8):1823−1826. [GUO Xuefeng, YUE Yongde, TANG Feng, et al. Detection of antioxidative capacity of bamboo leaf extract by scavenging superoxide anion free radical[J]. Spectroscopy and Spectral Analysis,2008,28(8):1823−1826. doi: 10.3964/j.issn.1000-0593.2008.08.031
    [21]
    SIDDHURAJU P. The antioxidant activity and free radical-scavenging capacity of phenolics of raw and dry heated moth bean (Vigna aconitifolia) (Jacq.) Marechal seed extracts[J]. Food Chemistry,2006,99(1):149−157. doi: 10.1016/j.foodchem.2005.07.029
    [22]
    王宁宁, 冯美琴, 孙健. 响应面法优化发酵香肠的低钠复合盐配方[J]. 食品工业科技,2021,42(22):170−178. [WANG Ningning, FENG Meiqin, SUN Jian. Optimization of low-sodium compound salt formula for fermented sausages by response surface methodology[J]. Science and Technology of Food Industry,2021,42(22):170−178.
    [23]
    揣欣欣, 郭冰洁, 刘露露, 等. 响应面法优化鹿骨多肽酶解工艺及其体外抗氧化活性[J]. 食品工业科技,2021,42(13):133−140. [CHUAI Xinxin, GUO Bingjie, LIU Lulu, et al. Optimization of enzymatic hydrolysis of deer bone polypeptide by response surface method and its antioxidant activity in vitro[J]. Science and Technology of Food Industry,2021,42(13):133−140.
    [24]
    由德林. 酶工程原理[M]. 北京: 科学出版社, 2011: 31−32.

    YOU Delin. Principles of enzyme engineering[M]. Beijing: China Science Publishing & Media Ltd (CSPM), 2011: 31−32.
    [25]
    郭宏垚, 李冬, 雷雄, 等. 花椒多酚提取工艺响应面优化及动力学分析[J]. 食品科学,2018,39(2):247−253. [GUO Hongyao, LI Dong, LEI Xiong, et al. Optimization by response surface methodology and kinetics of extraction of polyphenols from chinese prickly ash[J]. Food Science,2018,39(2):247−253. doi: 10.7506/spkx1002-6630-201802039
    [26]
    徐燕燕, 孙杰, 陈雅卉, 等. 莲藕多酚浸提工艺优化及其抗氧化活性研究[J]. 食品与机械,2016,32(2):128−132. [XU Yanyan, SUN Jie, CHEN Yahui, et al. Study on extraction technology and antioxidant activity of polyphenols from lotus root[J]. Food & Machinery,2016,32(2):128−132.
    [27]
    陶文斌, 吴燕燕, 李春生, 等. 响应面法优化腌制大黄鱼的低钠复合咸味剂配方[J]. 食品工业科技,2019,40(19):136−144. [TAO Wenbin, WU Yanyan, LI Chunsheng, et al. Optimization of low-sodium compound salty agent formula for pickled Larimichthys crocea fillets by response surface methodology[J]. Science and Technology of Food Industry,2019,40(19):136−144.
    [28]
    宁诗文, 崔珊珊, 尚宏丽. 响应面法优化大黄花鱼肉蛋白水解工艺及多肽抗氧化性研究[J]. 食品工业科技,2020,41(13):219, 220−225, 226. [NING Shiwen, CUI Shanshan, SHANG Hongli. Optimization of the protein hydrolysis process by response surface method and the antioxidant properties of polypeptides in large yellow croaker[J]. Science and Technology of Food Industry,2020,41(13):219, 220−225, 226.
    [29]
    UDENIGWE C C, LU Y L, HAN C H, et al. Flaxseed protein-derived peptide fractions: Antioxidant properties and inhibition of lipopolysaccharide-induced nitric oxide production in murine macrophages[J]. Food Chemistry,2009,116(1):277−284. doi: 10.1016/j.foodchem.2009.02.046
    [30]
    金嫘, 王晶, 李新华. Alcalase碱性蛋白酶酶解蛋清制备抗氧化活性肽[J]. 食品研究与开发,2009,30(6):59−62. [JING Lei, WANG Jing, LI Xinhua. Study on the anti-oxidative activity of peptide from egg white hydrolysised by alcalase[J]. Food Research and Development,2009,30(6):59−62. doi: 10.3969/j.issn.1005-6521.2009.06.018
    [31]
    吴晖, 任尧, 李晓凤. 鸭蛋清蛋白多肽体外抗氧化活性的研究[J]. 食品工业科技,2011,32(7):91−95. [WU Hui, REN Yao, LI Xiaofeng. Study on the antioxidant activity of peptide by enzymatic hydrolysis of duck egg white protein[J]. Science and Technology of Food Industry,2011,32(7):91−95.
  • Cited by

    Periodical cited type(15)

    1. 韩雪,刘磊,樊志伟. 针刺联合通幽汤对痰瘀互结型食管癌术后患者康复的影响及机制. 北京中医药. 2024(01): 48-52 .
    2. 詹海玲,赵瑾,潘美杉,任青,青艳,王同为. 基于文献计量的管花肉苁蓉研究态势分析. 农村经济与科技. 2024(01): 27-30 .
    3. 匡怡,张晨,李雯. 益胃健脾方治疗脾肾亏虚型身高发育迟缓的疗效分析. 深圳中西医结合杂志. 2024(07): 49-51 .
    4. 黄卫勇,刘可普,张新响. 香菊胶囊联合糠酸莫米松治疗慢性鼻窦炎的效果. 菏泽医学专科学校学报. 2024(02): 59-61 .
    5. 卢迁,周远军. 黄芪当归汤对晚期肺癌化疗患者肿瘤标志物及骨髓抑制的影响. 智慧健康. 2024(11): 96-99 .
    6. 赵丽,张娟,徐晓琴,卿德刚,刘天志,孙宇. 响应面法优化肉苁蓉玫瑰花片配方研究. 食品与发酵科技. 2024(03): 42-48 .
    7. Xiang Li,Xiao Xu,Ying Dong,Shusheng Fan,Xueyang Ren,Yuan Zheng,Jiamu Ma,Feng Zhang,Qingyue Deng,Xianxian Li,Yingyu He,Mengyu Sun,Wei Liu,Mengxia Li,Qing Xia,Yan Zhang,Gaimei She. Fufang E'jiao Jiang's effect on immunity, hematopoiesis, and angiogenesis via a systematic “compound-effect-target” analysis. Food Science and Human Wellness. 2024(05): 2813-2832 .
    8. 方逸倩,史培,张治峰,李红亮,李佳. 药食同源中药肉苁蓉中苯乙醇苷的研究进展. 食品工业. 2024(11): 281-285 .
    9. 赵丽,徐晓琴,张娟,卿德刚,刘天志,孙宇. 肉苁蓉玫瑰花口服液增强免疫力作用的研究. 食品与发酵科技. 2023(05): 58-63 .
    10. 赵志恒,毕经会,叶诗洁,黄永康,闵婷,王宏勋,王丽梅. 基于网络药理学和分子对接探究黄芪-女贞子治疗免疫缺陷病的作用机制. 食品工业科技. 2022(03): 374-383 . 本站查看
    11. 张佳佳. 蒙药肉苁蓉的药理作用及临床应用研究. 中国民族医药杂志. 2022(05): 53-55 .
    12. 周亚西,周士琦,冯朵,闫文杰. 肉苁蓉生物活性成分及其免疫功效研究进展. 食品科技. 2022(06): 133-139 .
    13. 甄亚钦,范帅帅,支雅婧,田伟,麻景梅,牛丽颖. 基于UPLC指纹图谱及多成分含量测定的肉苁蓉药材质量控制研究. 中国中医药信息杂志. 2021(03): 81-86 .
    14. 支雅婧,甄亚钦,田伟,麻景梅,牛丽颖. 肉苁蓉化学成分和药理作用研究进展及质量标志物(Q-Marker)的预测分析. 中草药. 2021(09): 2758-2767 .
    15. 郝姗姗,陈素梅,闫东海,陈明霞,韩雅慧,易斌. 肉苁蓉在化妆品中的应用研究进展. 日用化学品科学. 2021(09): 36-41 .

    Other cited types(7)

Catalog

    Article Metrics

    Article views (209) PDF downloads (26) Cited by(22)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return