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. |
[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.
|