食品与发酵工业 >

2024 , Vol. 50 >Issue 12: 234 - 242

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035782

研究报告

骆驼胎盘抗氧化肽的制备及其稳定性研究

  • 陈琪 ,
  • 何静 ,
  • 吉日木图
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  • 1(内蒙古农业大学 食品科学与工程学院,内蒙古 呼和浩特,010018)
    2(中国-蒙古国生物高分子应用“一带一路”联合实验室,内蒙古 呼和浩特,010018)
第一作者：硕士研究生(吉日木图教授为通信作者,E-mail:yeluotuo1999@vip.163.com)

收稿日期: 2023-04-13

  修回日期: 2023-06-03

  网络出版日期: 2024-07-11

基金资助

内蒙古自治区科技创新引导项目;国家重点研发计划项目(2020YFE0203300)

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Preparation and stability of antioxidant peptide from camel placenta

  • CHEN Qi ,
  • HE Jing ,
  • JI Rimutu
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  • 1(College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China)
    2(China-Mongolia Joint Laboratory of Biopolymer Application “One Belt One Road”, Hohhot 010018, China)

Received date: 2023-04-13

  Revised date: 2023-06-03

  Online published: 2024-07-11

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摘要

该研究以骆驼胎盘为原料,筛选蛋白酶及其抗氧化肽的最佳制备条件,再通过超滤分离出不同分子质量的骆驼胎盘抗氧化肽,评价其体外抗氧化活性和稳定性,结果表明,以木瓜蛋白酶酶解骆驼胎盘,以水解度为评价指标,通过单因素及响应面优化试验确定制备骆驼胎盘抗氧化肽的最佳条件为:酶解时间3 h、酶解温度57.5 ℃,酶添加量4 770 U/g,酶解pH 6.3,此条件下水解度达到42.21%;骆驼胎盘抗氧化肽在高温、弱酸性和中性环境中活性保持稳定,碱性条件下抗氧化能力降低。经过胃肠蛋白酶消化后,DPPH自由基清除率先上升4.63%后下降,ABTS阳离子自由基清除率显著提升2.21%(P<0.05),该研究可为骆驼胎盘抗氧化肽在生产加工和应用中提供理论依据。

关键词： 骆驼胎盘; 抗氧化肽; 工艺优化; 体外抗氧化活性; 稳定性研究

本文引用格式

陈琪 , 何静 , 吉日木图 . 骆驼胎盘抗氧化肽的制备及其稳定性研究[J]. 食品与发酵工业, 2024 , 50(12) : 234 -242 . DOI: 10.13995/j.cnki.11-1802/ts.035782

Abstract

In this study, camel placenta was used as raw material to screen the optimal preparation conditions of protease and its antioxidant peptides, and then the antioxidant peptides of camel placenta with different molecular weights were separated by ultrafiltration to evaluate their in vitro antioxidant activity and stability.Results showed that the best conditions for the preparation of camel placenta antioxidant peptides were determined by single-factor and response surface optimization tests using papain enzymatic digestion of camel placenta and the degree of hydrolysis as the evaluation index.When the enzymatic digestion time was 3 h, the enzymatic digestion temperature was 57.5 ℃, the enzyme addition was 4 770 U/g, and the pH of enzymatic digestion was 6.3, the degree of hydrolysis reached 42.21% under these conditions.The activity of camel placenta antioxidant peptides remained stable in high temperature, weakly acidic and neutral environments, while the antioxidant capacity decreased under alkaline conditions.After gastrointestinal protease digestion, DPPH radical scavenging rate was the first to rise by 4.63% and then declined, and ABTS cationic radical scavenging rate was significantly higher by 2.21% (P<0.05).This study may provide a theoretical basis for the production processing and application of camel placenta antioxidant peptides in camel placenta.

Key words： camel placenta; antioxidant peptides; process optimization; in vitro antioxidant activity; stability study

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