Food and Fermentation Industries >

2022 , Vol. 48 >Issue 21: 204 - 212

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029039

Preparation and characterization of Pneumatophorus japonicus protein peptide

  • MA Jiawen ,
  • HE Luyao ,
  • CAI Jinxiu ,
  • XU Liubei ,
  • CAO Shaoqian ,
  • QI Xiangyang
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  • (College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China)

Received date: 2021-08-18

  Revised date: 2021-09-16

  Online published: 2022-12-02

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Abstract

In order to study the preparation and characteristics of higher antioxidant protein peptides from mackerel, the enzymatic hydrolysis conditions of protein peptides were optimized by using DPPH radical scavenging rate as the index. Its molecular weight distribution, amino acid composition, antioxidant activity and stability were analyzed. The results showed that the optimal enzymatic hydrolysis conditions for enzymolysis of mackerel protein peptide were as follows: the appropriate amount of acid enzyme was 0.211 6%, and the substrate concentration was 10.65% at the hydrolysis temperature of 53.09 ℃ and treated for 5.14 h. Under this condition, the DPPH radical scavenging rate of hydrolysate reached 62.23%. The molecular weight of mackerel protein peptide was 92.15% distributed below 1 kDa. The proportion of proton-donating amino acids and hydrophobic amino acids was 40.06% and 35.33%, respectively. The IC50 value of OH radical scavenging ability, ABTS cation radical scavenging ability and DPPH radical scavenging ability were 3.77, 14.14 and 8.91 mg/mL, respectively. The stability of mackerel protein peptide obtained the following conclusions: a) protein peptide performed sound thermal stability and maintained high activity under the acidic condition; metal ions in varying degrees influenced the protein peptide radical scavenging activity, in which Zn2+ had the most significant influence; the edible sugar and food additives not significantly affected the stability, however, its antioxidant activity decreased significantly with NaCl concentration; 30.93% of antioxidant activity was left after being digested by pepsin and trypsin. This research provided the theoretical basis for the higher-value utilization of mackerel antioxidant protein peptides.

Key words： Pneumatophorus japonicus; protein peptide; preparation; antioxidant; stability

Cite this article

MA Jiawen , HE Luyao , CAI Jinxiu , XU Liubei , CAO Shaoqian , QI Xiangyang . Preparation and characterization of Pneumatophorus japonicus protein peptide[J]. Food and Fermentation Industries, 2022 , 48(21) : 204 -212 . DOI: 10.13995/j.cnki.11-1802/ts.029039

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