青养蛋白抗氧化肽的制备及其胃肠道消化性的研究
Research of frog antioxidant peptide and the activity of gastrointestinal digestion
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摘要: 采用碱性蛋白酶、木瓜蛋白酶、胰酶、风味酶四种酶水解青养蛋白,探讨了各种酶对青养蛋白的酶解特性、清除DPPH·能力和ORAC值的差异。结果表明,木瓜蛋白酶和风味酶复配酶解青养蛋白可以得到较好的抗氧化活性肽,且水解度、蛋白回收率均较好;酶解产物的氨基酸组成中EAA/TAA为45.06%,EAA/NEAA为82.01%均高于FAO/WHO的推荐值,表明青养蛋白酶解物是较优的营养补充剂,且富含抗氧化性氨基酸;分子量分布表明,大于10ku的组分含量为3%,5~10ku肽段的含量为9%,低于3ku的组分含量达到73%。构建模拟了胃肠道消化,青养多肽的抗氧化活性在0~0.5h之间都有一个显著增加的过程(p<0.05),在2.5~4.0h消化的过程中得到的肽的抗氧化活性均较低,且不同时间段之间的活性差异不显著。Abstract: The frog protein hydrolysates were prepared by alcalase, papain, pancreatin and Flavourzyme, and the properties of hydrolysates and their antioxidant activities were studied.Results showed that the use of papain and flavourzyme together could get better antioxidant capacity, better hydrolysate degree, and protein recovery;and the amid acid composition of the hydrolysate also was outstanding, the values of EAA /TAA (45.06%) and EAA / NEAA (82.01%) were both higher than the FAO /WHO recommendation.The profile of molecular weight distribution revealed that the molecular weight less than 3000u reached 73%, while only 3% was observed for molecular weight more than 10000u.The antioxidant activities of frog peptide were all changed during the gastrointestinal digestion, a significant increase was saw during 0 ~ 0.5h (p < 0.05) , while during 2.5 ~ 4.0h, no significant changes were inspected.
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