为提高弹性蛋白肽(elastin peptide, EP)的理化性质与功能特性,该研究通过酶解联合微生物(副干酪乳杆菌YYS-K1)发酵制备弹性蛋白肽(elastin peptide by enzymolysis combined with microbial fermentation,EMEP),以单一蛋白酶解制备EP为对照,比较EMEP和EP的理化性质和功能特性的差异。结果表明:EMEP的糖胺聚糖的含量较EP提高了约1.73倍;两种EP中氨基酸组成和必需氨基酸占比无明显差异,而EMEP中的Gly和Leu含量占比明显高于EP;分子质量分布结果表明,EMEP中＜1 000 Da肽段占比为89.37%,单一酶解制备的EP占比为89.19%。抗氧化结果表明,两种EP均具有一定的抗氧化能力,在质量浓度为40 mg/mL时,EMEP的DPPH自由基、ABTS阳离子自由基和超氧阴离子自由基清除率较EP分别提高29.59%、2.74%和8.45%;EP与EMEP均表现出良好的功能特性,其中质量浓度为40 mg/mL的EMEP可有效抑制白蛋白变性、AGEs生成以及胰脂肪酶和弹性蛋白酶的活性,抑制率分别达到了92.11%、70.14%、81.14%和83.33%,与单一蛋白酶解EP相比分别提高20.25%、12.66%、81.14%和20.85%。总之,酶解联合微生物发酵制备法有利于进一步提高EP的理化性质和功能特性,为开发高质量的弹性蛋白肽产品提供理论依据。
In this study, to improve the physicochemical and functional properties of elastin peptide (EP), elastin peptide was prepared by enzymolysis combined with microbial fermentation (Lactobacillus paracasei YYS-K1) (EMEP) and the physicochemical and functional properties of EMEP were compared with those of EP prepared by single protease hydrolysis.The results showed that the glycosaminoglycan content of EMEP was approximately 1.73 times higher than that of EP.The composition of amino acids and the proportion of essential amino acids was not significantly different between the two EP types;However, the proportions of Gly and Leu in EMEP were significantly higher than those in EP.The molecular weight distribution showed that the proportion of <1 000 Da peptides in EMEP and EP prepared by single enzymatic hydrolysis were 89.37% and 89.19%, respectively.The results showed that the two types of EP had a certain antioxidant capacity.When the mass concentration was 40 mg/mL, the DPPH free radical, ABTS cation free radical, and superoxide anion radical scavenging rates of EMEP increased by 29.59%, 2.74%, and 8.45%, respectively, compared to those of EP.Both EP and EMEP showed good functional properties;40 mg/mL EMEP effectively inhibited albumin degeneration, AGEs generation and pancreatic lipase and elastase activities, by 92.11%, 70.14%, 81.14%, and 83.33%, respectively, which were 20.25%, 12.66%, 81.14% and 20.85% higher than that of single protease.In conclusion, enzymatic hydrolysis combined with microbial fermentation is beneficial for further improving the physical, chemical, and functional properties of EP, and provides a theoretical basis for the development of high-quality elastin peptide products.
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