Citation: | GAO Yunlong, XU Menghao, ZHAO Xiangzhong. Optimization of Preparation Process of Antioxidant Peptides in the Visceral Mass of Cucumaria frondosa by Response Surface Methodology and Its Composition Analysis[J]. Science and Technology of Food Industry, 2022, 43(1): 235−243. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050159. |
[1] |
曹建, 贾子才, 丛培旭, 等. 冰岛刺参和南非花刺参脑苷脂分子种的比较[J]. 中国海洋大学学报(自然科学版),2016,46(9):38−44. [CAO J, JIA Z C, CONG P X, et al. Comparison of cerebroside molecular species from sea cucumbers Cucumaria frondosa and Stichopus variegatus [J]. Periodical of Ocean University of China,2016,46(9):38−44.
|
[2] |
徐梦豪, 侯召华, 林荣芳, 等. 冰岛刺参抗癌物质Frondoside A的研究进展[J]. 特产研究,2020,42(5):71−77. [XU M H, HOU Z H, LIN R F, et al. Advances in research on the anticancer substance Frontoside A of Cucumaria frondosa[J]. Special Wild Economic Animal and Plant Research,2020,42(5):71−77.
|
[3] |
THARINDU R L S, DEEPLKA D, FEREIDOON S. Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa)[J]. Food Production, Processing and Nutrition,2021,3(1):3. doi: 10.1186/s43014-020-00049-3
|
[4] |
HOSSAIN A, DAVE D, SHAHIDI F. Northern sea cucumber (Cucumaria frondosa): A potential candidate for functional food, nutraceutical, and pharmaceutical sector[J]. Marine Drugs,2020,18(5):274. doi: 10.3390/md18050274
|
[5] |
徐梦豪, 梁艳, 姚艳艳, 等. 响应面法优化亚临界萃取冰岛刺参内脏油脂工艺[J]. 食品与机械,2021,37(4):165−170. [XU M H, LIANG Y, YAO Y Y, et al. Optimization of subcritical extraction of oil from Cucumaria frondosa visceral by response surface[J]. Food & Machinery,2021,37(4):165−170.
|
[6] |
LIU Y, DAVE D, TRENHOLM S, et al. Effect of drying on nutritional composition of atlanticsea cucumber (Cucumaria frondosa) viscera derived from new found land fisheries[J]. Processes,2021,9(703):703.
|
[7] |
党仪安, 王文亮, 弓志青, 等. 食用菌生物活性肽制备及功能活性研究进展[J]. 食品工业,2019,40(8):228−231. [DANG Y A, WANG W L, GONG Z Q, et al. Advances in preparation and functional activity of bioactive peptide from edible fungus[J]. The Food Industry,2019,40(8):228−231.
|
[8] |
HEYMICH M L, NIL L, HAHN D, et al. Antioxidative, antifungal and additive activity of the antimicrobial peptides leg1 and leg2 from chickpea[J]. Foods,2021,10(3):585. doi: 10.3390/foods10030585
|
[9] |
BABA W N, BABY B, MUDGIL P, et al. Pepsin generated camel whey protein hydrolysates with potential antihypertensive properties: Identification and molecular docking of antihypertensive peptides[J]. LWT- Food Science and Technology,2021(1):111135.
|
[10] |
HUI S, HU X Q, ZHENG H, et al. Two novel antioxidant peptides derived from Arca subcrenata against oxidative stress and extend lifespan in Caenorhabditis elegans[J]. Journal of Functional Foods,2021(81):104462.
|
[11] |
叶盛旺, 杨最素, 李维, 等. 青蛤免疫调节肽的酶解制备工艺研究[J]. 食品工业,2018,39(5):1−4. [YE S W, YANG Z S, LI W, et al. Process optimization for preparation of immunoregulatory peptides from cyclinasinensis by enzymatic hydrolysis[J]. The Food Industry,2018,39(5):1−4.
|
[12] |
李娜, 周德庆, 刘楠, 等. 鳕鱼鱼鳔抗氧化肽制备工艺研究[J]. 渔业科学进展,2020,41(2):191−199. [LI N, ZHOU D Q, LIU N, et al. Research on preparation of antioxidant peptides from cod swim bladder[J]. Progress in Fishery Sciences,2020,41(2):191−199.
|
[13] |
李亚会, 李积华, 吉宏武, 等. 远东拟沙丁鱼抗氧化肽的分离纯化及结构解析[J]. 中国食品学报,2021,21(2):229−238. [LI Y H, LI J H, JI H W, et al. Isolation, purification and structural analysis of antioxidant peptides from Sardinops sagax[J]. Journal of Chinese Institute of Food Science and Technology,2021,21(2):229−238.
|
[14] |
SIERRA L, FAN H, ZAPATA J, et al. Antioxidant peptides derived from hydrolysates of red tilapia (Oreochromis sp. ) scale[J]. LWT,2021:146.
|
[15] |
罗春萍, 陆友利, 王星星. 苯酚-硫酸法快速测定多糖方法的优化[J]. 化工管理,2021(3):90−91. [LUO C P, LU Y L, WANG X X, et al. Optimization of rapid determination of polysaccharides by phenol-sulfuric acid method[J]. Chemical Enterprise Management,2021(3):90−91.
|
[16] |
李云嵌, 杨曦, 刘江, 等. 超声波辅助碱法提取美藤果分离蛋白及其加工性质研究[J]. 食品与发酵工业,2021,47(9):128−135. [LI Y Q, YANG X, LIU J, et al. Ultrasonic-assisted alkaline extraction of Plukenetia volubilis protein isolate and its processing properties[J]. Food and Fermentation Industries,2021,47(9):128−135.
|
[17] |
包斐, 孙丽霞, 孙建华, 等. 长蛇鲻鱼蛋白水解制备抗氧化肽工艺研究[J]. 食品科技,2019,44(8):241−247. [BAO F, SUN L X, SUN J H, et al. Optimization of technology conditions for antioxidant peptides from protein hydrolysates of lizard fish[J]. Food Science and Technology,2019,44(8):241−247.
|
[18] |
ZHUANG H, TANG N, YUAN Y. Purification and identification of antioxidant peptides from corn gluten meal[J]. Journal of Functional Foods,2013,5(4):1810−1821. doi: 10.1016/j.jff.2013.08.013
|
[19] |
SARABABDI K, MAHOONAK A K, HAMISHEKAR H, et al. Microencapsulation of casein hydrolysates: Physicochemical, antioxidant and microstructure properties[J]. Jouenal of Food Engineering,2018,23:86−95.
|
[20] |
李斌, 李元甦, 孟宪军, 等. 北五昧子藤茎三萜抗氧化活性研究[J]. 食品工业科技,2012,33(3):121−123. [LI B, LI Y S, MENG X J, et al. Study on antioxidant activity of triterpenes from caculis of Schisandra chinensis (Turcz.) baill[J]. Science and Technology of Food Industry,2012,33(3):121−123.
|
[21] |
ZHENG Z J, LI J X, LI J W, et al. Physicochemical and antioxidative characteristics of black bean protein hydrolysates obtained from different enzymes[J]. Food Hydrocolloids,2019,97:105222. doi: 10.1016/j.foodhyd.2019.105222
|
[22] |
YOU L J, ZHAO M M, CUI C, et al. Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates[J]. Innovative Food Science & Emerging Technologies,2009,10(2):235−240.
|
[23] |
林栋, 李丽娟, 何英, 等. 芡实多肽的分步酶解法制备及抗氧化活性研究[J]. 食品科技,2021,46(2):217−224. [LIN D, LI L J, HE Y, et al. Two-step enzymatic preparation and antioxidant activity in vitro of peptides from Euryale ferox[J]. Food Science and Technology,2021,46(2):217−224.
|
[24] |
王颖颖, 李迎秋. 酶解牡丹籽蛋白抗氧化特性的研究[J]. 中国调味品,2020,45(12):159−164. [WANG Y Y, LI Y Q. Study on antioxidant characteristics of enzymatic hydrolysis of tree peony seed protein[J]. China Condiment,2020,45(12):159−164. doi: 10.3969/j.issn.1000-9973.2020.12.034
|
[25] |
何峰, 李婉茹, 武贝贝. 对二氨基苯甲醛比色法测定羊肚菌中色氨酸含量[J]. 食品工业,2021,42(5):426−429. [HE F, LI W R, WU B B. Determination of tryptophan in Morchella by p-diaminobenzaldehydecolorimetry[J]. The Food Industry,2021,42(5):426−429.
|
[26] |
黄明, 王璐莎. 动物蛋白源抗氧化肽的研究进展[J]. 中国农业科学,2013,46(22):4763−4773. [HUANG M, WANG L S. A review of the antioxidant peptides derived from animal protein[J]. Scientia AgriculturaSinica,2013,46(22):4763−4773. doi: 10.3864/j.issn.0578-1752.2013.22.014
|
[27] |
RAJAPAKSE N, MENDIS E, BYUN H G, et al. Purification and in vitro antioxidative effects of giant squid muscle peptides on free radical-mediated oxidative systems[J]. Journal of Nutritional Biochemistry,2005,16(9):562−569. doi: 10.1016/j.jnutbio.2005.02.005
|
[28] |
PAN X Y, WANG Y M, LI L, et al. Four antioxidant peptides from protein hydrolysate of red stingray (Dasyatis akajei) cartilages: Isolation, identification, and in vitro activity evaluation[J]. Mar Drugs,2019,17(5):263. doi: 10.3390/md17050263
|
[29] |
WANG X Q, YU H H, XING R, et al. Preparation and identification of antioxidative peptides from pacific herring (Clupea pallasii) protein[J]. Molecules,2019,24(10):1946. doi: 10.3390/molecules24101946
|
[30] |
ZHANG L, ZHAO G X, ZHAO Y Q, et al. Identification and active evaluation of antioxidant peptides from protein hydrolysates of skipjack tuna(Katsuwonus pelamis) head[J]. Antioxidants (Basel),2019,8(8):318. doi: 10.3390/antiox8080318
|
[31] |
包斐. 长蛇鲻鱼肉蛋白酶解制备抗氧化肽的研究[D]. 南宁: 广西大学, 2019.
BAO F. Study on the preparation of antioxidant peptides by enzymatic hydrolysis of anchovy[D]. Nanning: Guangxi University, 2019.
|
[32] |
UMAVAPARVATHI S, MEENAKSHI S, VIMALIAJ V, et al. Antioxidant activity and anticancer effect of bioactive peptide from enzymatic hydrolysate of oyster (Saccostrea cucullata)[J]. Biomedicine & Preventive Nutrition,2014,4(3):343−353.
|
1. |
向芳. 食品减盐策略研究进展. 食品与发酵工业. 2024(06): 350-358 .
![]() | |
2. |
赵亚丽,张香美,卢涵,杨贝,文港. 传统腌腊肉制品质量安全管理研究. 食品与机械. 2023(01): 55-60+156 .
![]() | |
3. |
刘东,夏金龙. 低钠酱鹿肉的配方优化及贮藏期特性研究. 中国调味品. 2023(03): 67-74 .
![]() | |
4. |
李智,牛超杰,邹爱军,常超. 肉制品加工减盐技术及其应用. 武汉轻工大学学报. 2023(04): 31-38 .
![]() | |
5. |
张彦慧,郑红霞,刘楠,高彦祥,毛立科. 胶体结构设计在减盐食品中的应用. 食品科学. 2022(01): 213-222 .
![]() | |
6. |
吕广英,孔君,郑润愽. 一种低钠休闲香肠的加工技术研究. 肉类工业. 2022(05): 16-19 .
![]() | |
7. |
芮李彤,李海静,张婷婷,郭琦,李子豪,夏秀芳. 食盐对肉制品品质形成的作用及减盐技术研究进展. 肉类研究. 2022(07): 61-67 .
![]() | |
8. |
孙悦,李震,王鹏,徐幸莲. 响应面优化减盐鸡肉松热加工工艺及品质测定. 食品工业科技. 2022(20): 263-273 .
![]() | |
9. |
周平萍. 咸味剂咸度分析研究方法进展. 现代食品. 2022(17): 23-26+37 .
![]() |