该实验旨在利用膜分离技术改进抗氧化肽的提取方法,提高其在食品工业和健康领域的应用潜力,并支持对抗氧化肽生物活性的深入研究。首先,通过盐酸提取法从干腌牛肉中提取抗氧化肽,并测试了其在不同质量浓度下(0.2、0.4、0.6、0.8、1 mg/mL)的抗氧化能力,发现随着浓度的增加,其抗氧化能力也随之增强。接着,利用膜分离技术对牛肉中的抗氧化肽进行了分离纯化,使用不同微孔滤膜(PTFE、CA、PVDF、CN-CA、PES、混合膜)进行分离,并测试了其DPPH自由基和羟自由基清除率。其中,CN-CA水系混合纤维微孔滤膜的清除率最佳,分别达到了77.45%和51.06%。优化后的BTESE/CN-CA复合膜制备条件为15 g/L溶胶浓度、7.5 min热处理时间、150 ℃热处理温度、1.25 MPa。通过多肽评分和半衰期分析,推测分离出的Phe-Asp-Gly-Asp-Phe(FDGDF)的活性最强,并利用量子化学模拟分析了FDGDF与超氧化物歧化酶的结合位点和力场。该项研究表明,膜分离技术能显著提升牛肉多肽的抗氧化活性,为食品和营养领域的研究提供了宝贵信息。
This experiment aimed to improve the extraction methods of antioxidant peptides using membrane separation technology, with a focus on enhancing their application potential in the food industry and health sector, and to support in-depth research into the bioactivity of these antioxidant peptides.Initially, antioxidant peptides were extracted from dried cured beef using the hydrochloric acid extraction method, and their antioxidant capacities at different concentrations (0.2, 0.4, 0.6, 0.8, 1 mg/mL) were tested.It was found that their antioxidant ability increased with concentration.Subsequently, membrane separation technology was employed to purify the antioxidant peptides from beef.Different microporous membranes (PTFE, CA, PVDF, CN-CA, PES, and mixed membranes) were used for separation, and their DPPH free radical and hydroxyl radical scavenging rates were tested.Among them, the CN-CA aqueous mixed fiber microporous membrane showed the best scavenging rates, reaching 77.45% and 51.06%, respectively.The optimized conditions for the preparation of the BTESE/CN-CA composite membrane were 15 g/L solution concentration, 7.5 min heat treatment time, 150 ℃ heat treatment temperature, and 1.25 MPa.Through peptide scoring and half-life analysis, the separated peptide Phe-Asp-Gly-Asp-Phe (FDGDF) was hypothesized to have the strongest activity.Quantum chemical simulations analyzed the binding sites and force fields between FDGDF and superoxide dismutase.This study demonstrates that membrane separation technology can significantly enhance the antioxidant activity of beef peptides, providing valuable insights for research in the fields of food and nutrition.
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