Process of the Preparation of Antioxidant Peptides by Enzymatic Hydrolysis of Yak Hide Protein

LI Lu; ZHANG Puxiang; HAN Pengcen; LI Jinrong; YE Xiaoying; CAI Taomin; Isaac Newton ODEI ASARE; LONG Xiaoyan

doi:10.13386/j.issn1002-0306.2021040218

Volume 42 Issue 24

Dec. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(24): 188-196. > DOI: 10.13386/j.issn1002-0306.2021040218

LI Lu, ZHANG Puxiang, HAN Pengcen, et al. Process of the Preparation of Antioxidant Peptides by Enzymatic Hydrolysis of Yak Hide Protein[J]. Science and Technology of Food Industry, 2021, 42(24): 188−196. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040218.

Citation:

PDF (2622 KB)

Process of the Preparation of Antioxidant Peptides by Enzymatic Hydrolysis of Yak Hide Protein

School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China

More Information

Received Date: April 25, 2021
Available Online: October 12, 2021

Graphical Abstract

Abstract

Abstract

Antioxidant peptide were produced from the yak hide protein through alkaline protease hydrolysis. Based on a single-factor experiment and the Box-Behnken response surface design, the best antioxidant peptide were determined using the yak hide protein hydrolysis degree and the IC₅₀ of the yak hide protein hydrolysate scavenging activity against DPPH free radical as the evaluation indices. Results showed that, the best hydrolysis process was as follows: Temperature 51 ℃, enzyme dosage 10890 U/g, hydrolysis time 10.6 h, pH8.5, substrate concentration 5%. Per the above conditions, the degree of hydrolysis was 41.39%±0.69% and the IC₅₀ values of yak hide antioxidant peptides on DPPH·, ABTS⁺· and ·OH were 2.884, 2.110, 2.523 mg/mL, respectively. In conclusion, the antioxidant peptides of yak skin under the preparation process had good scavenging capacity for free radicals and strong reducing capacity, which indicated that the antioxidant peptides of yak skin would be expected to be developed and utilized as natural antioxidants.
- yak hide protein,
- alkaline protease,
- response surface,
- antioxidant peptide,
- DPPH

FullText(HTML)

References (35)

References

[1]	ZENG W C, SUN Q, ZHANG W H, et al. Antioxidant activity in vivo and biological safety evaluation of a novel antioxidant peptide from bovine hair hydrolysates[J]. Process Biochemistry,2017,56:193−198. doi: 10.1016/j.procbio.2017.02.022
[2]	敖冉, 梁春辉, 淑英, 等. 双酶协同水解猪皮制备胶原多肽工艺研究[J]. 食品科技,2015,40(12):95−99. [AO R, LIANG C H, SHU Y, et al. The preparation of pigskin collagen polypeptide by double-enzyme cooperation hydrolysis[J]. Food Science and Technology,2015,40(12):95−99.
[3]	SEUNG J, YON S, JIN W, et al. Purification and characterization of a novel antioxidative peptide from duck skin by-products that protects liver against oxidative damage[J]. Food Research International,2012,49(1):285−295. doi: 10.1016/j.foodres.2012.08.017
[4]	JOHN O, ABRAHAM T, ROTIMI E, et al. In vitro antioxidant properties of chicken skin enzymatic protein hydrolysates and membrane fractions[J]. Food Chemistry,2014,150:366−373. doi: 10.1016/j.foodchem.2013.10.107
[5]	武润琳, 刘建伟, 熊善柏, 等. 混酶水解法制备的鲢鱼皮多肽的抗氧化活性[J]. 华中农业大学学报,2020,39(4):114−120. [WU R L, LIU J W, XIONG S B, et al. Antioxidant activity of polypeptides from silver carp skin prepared by mixed enzymatic hydrolysis[J]. Journal of Huazhong Agricultural University,2020,39(4):114−120.
[6]	尹剑, 武瑞赟, 阿热爱·巴合提, 等. 酶解法制备鲟鱼皮活性肽条件优化及抗氧化能力[J]. 肉类研究,2020,34(2):33−39. [YIN J, WU R Y, AREAL B, et al. Optimization of the conditions for the enzymatic preparation of antioxidant peptides from sturgeon skin[J]. Meat Research,2020,34(2):33−39. doi: 10.7506/rlyj1001-8123-20191021-247
[7]	常雷. 蟾蜍皮酶解肽提取及抗氧化、抗菌性研究[D]. 长春: 吉林农业大学, 2019. CHANG L. Study on the extraction of enzymolysis polypeptides and their oxidation resistance and antim icrobial properties from toad skin[D]. Changchun: Jilin Agricultural University, 2019.
[8]	孙海梅. 青海牦牛业的优势与发展对策[J]. 世界农业,2002(7):52−53. [SUN H M. The advantages and development countermeasures of Qinghai yak industry[J]. World Agriculture,2002(7):52−53. doi: 10.3969/j.issn.1002-4433.2002.07.020
[9]	王悦, 徐业芬, 吴国芳, 等. 高原环境对牦牛生长发育及肠道菌群的影响[J]. 中国奶牛,2021(5):1−5. [WANG Y, XU Y F, WU G F, et al. Research progress on the effects of plateau environment on the growth and development of yak and intestinal flora[J]. China Dairy Cattle,2021(5):1−5.
[10]	陈渭. 碱性蛋白酶提取牦牛皮胶原蛋白的工艺研究[J]. 青海大学学报,2017,35(4):71−75. [CHEN W. The process of collagen extraction by alkaline protease from yak skin[J]. Journal of Qinghai University,2017,35(4):71−75.
[11]	HONG H, FAN H, CHALAMAIAH M, et al. Preparation of low-molecular-weight, collagen hydrolysates (peptides): Current progress, challenges, and future perspectives[J]. Food Chemistry,2019,301:125222. doi: 10.1016/j.foodchem.2019.125222
[12]	王杉杉, 罗学刚, 苏峰丙, 等. 牦牛皮胶原蛋白的提取及性能分析[J]. 精细化工,2018,35(5):830−837. [WANG S S, LUO X G, SU F B, et al. Extraction and characterization of collagen from the skin of yak[J]. Fine Chemicals,2018,35(5):830−837.
[13]	XU M, WEI L, XIAO Y, et al. Physicochemical and functional properties of gelatin extracted from yak skin[J]. International Journal of Biological Macromolecules,2017,95:1246−1253. doi: 10.1016/j.ijbiomac.2016.11.020
[14]	PAULA B, MIRIAN P, FRANCISCO J, et al. Antioxidant and antimicrobial activity of peptides extracted from meat by-products: A review[J]. Food Analytical Methods,2019,12(11):2401−2415. doi: 10.1007/s12161-019-01595-4
[15]	杨文博, 张英华. 蛋白质水解度的测定方法研究[J]. 中国调味品,2014,39(3):88−90. [YANG W B, ZHANG Y H. Study on the determination methods for hydrolysis degree of protein[J]. China Condiment,2014,39(3):88−90. doi: 10.3969/j.issn.1000-9973.2014.03.022
[16]	LARRAURI J, SAURA C, SANCHEZ M. Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomacepeels[J]. Journal of Agricultural and Food Chemistry,1998,46(7):2694−2697. doi: 10.1021/jf980017p
[17]	ZENG W C, ZHAN Z, GAO H, et al. Characterization of antioxidant polysaccharides from Auricularia auricular using microwave-assisted extraction[J]. Carbohydrate Polymers,2012,89:694−700. doi: 10.1016/j.carbpol.2012.03.078
[18]	YAP P, GAN C. Multifunctional tyrosinase inhibitor peptides with copper chelating, UV-absorption and antioxidant activities: Kinetic and docking studies[J]. Foods,2021,10(3):675. doi: 10.3390/foods10030675
[19]	徐弦, 安兆祥, 李晓明, 等. 柑橘皮蛋白质提取工艺优化及抗氧化活性研究[J]. 食品工业科技, 2021, 42(16): 154-162. XU X, AN Z X, LI X M, et al. Optimization of extraction process of protein from citrus peel and its antioxidative activity[J]. Science and Technology of Food Industry, 2021, 42(16): 154-162.
[20]	冯慧萍, 李亦聪. 羟自由基与水杨酸反应机理的初探[J]. 光谱实验室,2009,26:931−938. [FENG H P, LI Y C. Investigation on reaction kinetics of salicylic acid and hydroxyl radical[J]. Chinese Journal of Spectroscopy Laboratory,2009,26:931−938. doi: 10.3969/j.issn.1004-8138.2009.04.042
[21]	金敏, 王忠彦, 胡永松. 碱性蛋白酶的研究进展及应用[J]. 四川食品与发酵,1999(4):6−8, 5. [JIN M, WANG Z Y, HU Y S. Research progress and application of alkaline protease[J]. Food and Fermentation Sciences & Technology,1999(4):6−8, 5.
[22]	MCGEAGH J, RANAGHAN K, MULHOLLAND A. Protein dynamics and enzyme catalysis: Insights from simulations[J]. Biochimicaet Biophysica Acta (BBA)-Proteins and Proteomics,2011,1814:1077−1092. doi: 10.1016/j.bbapap.2010.12.002
[23]	杨丽媛. 碱性蛋白酶的分离纯化及其酶学特性的研究[D]. 长春: 东北师范大学, 2015. YANG L Y. Purification and characterization of alkaline protease[D]. Changchun: Northeast Normal University, 2015.
[24]	王晓杰, 刘晓兰, 曲悦, 等. 两步水解法制备玉米-大豆复合抗氧化肽及其稳定性研究[J]. 中国油脂,2021,46(3):39−47. [WANG X J, LIU X L, QU Y, et al. Preparation of compound antioxidant peptide from zein-soy protein isolated by two-step hydrolysis and evaluation on its stability[J]. China Oils and Fats,2021,46(3):39−47.
[25]	郑穗平, 郭勇, 潘力. 酶学[M]. 北京: 科学出版社, 2009: 4−6. ZHENG S P, GUO Y, PAN L. Enzymology[M]. Beijing: China Science Publishing & Media Ltd. (CSPM), 2009: 4−6.
[26]	由德林. 酶工程原理[M]. 北京: 科学出版社, 2011: 31−32. YOU D L. Principles of enzyme engineering[M]. Beijing: China Science Publishing & Media Ltd. (CSPM), 2011: 31−32.
[27]	徐飞, 成向荣, RIYADH, 等. 双酶水解玉米醇溶蛋白制备抗氧化肽的工艺优化[J]. 食品工业科技,2015,36(21):218−227. [XU F, CHENG X R, RIYADH, et al. Optimization of dual-enzymatic preparation of antioxidant peptides from zein[J]. Science and Technology of Food Industry,2015,36(21):218−227.
[28]	邵志芳, 皇甫洁, 刘文颖, 等. 基于乳清蛋白粉水解产物抗氧化活性优化酶解工艺[J]. 食品工业科技,2020,41(18):143−149,156. [SHAO Z F, HUANG F J, LIU W Y, et al. Optimization of enzymolysis technology of whey protein powder hydrolysate based on its antioxidant activity[J]. Science and Technology of Food Industry,2020,41(18):143−149,156.
[29]	马倩, 潘梦莹, 陈秋銮, 等. 奇亚籽蛋白酶解制备抗氧化肽的工艺优化[J]. 食品研究与开发,2021,42(3):122−129,224. [MA Q, PAN M Y, CHEN X Q, et al. Optimization of enzymatic hydrolysis of chia seed protein to prepare antioxidant peptides[J]. Food Research and Development,2021,42(3):122−129,224.
[30]	梁杰, 赵晓旭, 汪秀妹, 等. 鲍鱼内脏蛋白的提取及水解肽的抗氧化活性研究[J]. 食品工业科技,2019,40(8):136−144. [LIANG J, ZHAO X X, WANG X M, et al. Extraction of visceral protein and antioxidant activity of hydrolytic peptides of the abalone[J]. Science and Technology of Food Industry,2019,40(8):136−144.
[31]	帅良, 廖玲燕, 段振华, 等. 百香果果皮多糖提取工艺优化及其抗氧化活性研究[J]. 食品工业科技,2020,41(18):150−156. [SHUAI L, LIAO L Y, DUAN Z H, et al. Optimization of extraction technology of polysaccharides from passion fruit peel and its antioxidant activity[J]. Science and Technology of Food Industry,2020,41(18):150−156.
[32]	梁杰, 邓波, 刘涛, 等. 响应面法优化坛紫菜抗氧化肽酶法制备工艺[J]. 食品研究与开发,2020,41(5):1−6. [LIANG J, DENG B, LIU T, et al. Preparation of antioxidant peptides from Porphyra haitanensis via response surface optimization[J]. Food Research and Development,2020,41(5):1−6.
[33]	吴国宏, 熊何健, 李露. 海参性腺酶解物制备及其体外清除自由基活性测定[J]. 广东海洋大学学报,2020,40(5):105−111. [WU G H, XIONG H J, LI L. Enzymatic hydrolysis and antioxidant activity of sea cucumber gonad[J]. Journal of Guangdong Ocean University,2020,40(5):105−111. doi: 10.3969/j.issn.1673-9159.2020.05.013
[34]	刘小芳, 颜征, 冷凯良, 等. 南极磷虾多肽的组成及其抗氧化与ACE抑制活性[J]. 食品研究与开发,2020,41(23):7−13. [LIU X F, YAN Z, LENG K L, et al. Composition analysis and evaluation of the antioxidative and ACE inhibitory activities of polypeptides from Antarctic krill[J]. Food Research and Development,2020,41(23):7−13.
[35]	张周莉. 酶解法制备猪肩胛骨抗氧化肽及其分离纯化的研究[D]. 雅安: 四川农业大学, 2018. ZHANG Z L. Proteolysis preparation and purification of antioxidant peptides derived from porcine scapula protein[D]. Yaan: Sichuan Agricultural University, 2018.

Supplements (0)

Cited By

Cited by

Periodical cited type(9)

1.	徐嘉欣，罗哲，何安，黄潘钿，沈金鹏，郭俊斌，苗建银. 南珠贝壳珍珠层源抗氧化肽的制备及对酪氨酸酶的抑制活性. 食品工业科技. 2025(06): 242-251 . 本站查看
2.	刘洋，白家瑞，周先加，毛海峰. 牦牛皮酶法脱毛工艺优化及其对食用品质的影响. 中国皮革. 2024(04): 38-44 .
3.	和金泽，崔浩然，李钰芳，郑文涛，彭清雅，李丽，黄艾祥. 中甸牦牛乳酪蛋白源生物活性肽的鉴定及抗氧化活性. 乳业科学与技术. 2024(06): 1-7 .
4.	王增丽，付坚，何同，王雪峰，范江平，黄艾祥. 青刺果粕抗氧化肽的酶法制备工艺优化及体外抗氧化活性分析. 现代食品科技. 2024(12): 49-56 .
5.	李玉婷，张天宝，杜慧玲，郭继虎，张鸣慧，亢芬，张佳乐. 黄粉虫酶解产物的制备及活性研究. 食品科技. 2023(04): 245-251 .
6.	杨宝强，刘生杰. 响应面法优化猴头菇蛋白抗氧化肽工艺及抗运动疲劳活性研究. 粮食与油脂. 2023(05): 142-147 .
7.	马凤，叶灏铎，夏珍，徐燕，孙世利，曹庸，苗建银. 英红九号茶蛋白ACE抑制肽的制备、氨基酸组成及不同超滤组分的活性评价. 现代食品科技. 2023(07): 237-245 .
8.	张丙云，蔡早宁，王珈玮，潘立超，郭晓鹏，范文广，任海伟. 基于文献计量分析的动物源活性肽领域的态势分析. 食品工业科技. 2022(08): 320-328 . 本站查看
9.	康澳，巩思佳，陈可菁，李子豪，郑雪韵，陈冰冰，陈文浩，曹庸，苗建银. 固态发酵制备辣木叶活性肽及其抗氧化活性. 现代食品科技. 2022(06): 105-115 .