Food and Fermentation Industries >

2023 , Vol. 49 >Issue 8: 43 - 50

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030759

Stability of antioxidant peptides from bighead carp (Aristichthys nobilis) myofibrillar protein

  • ZHENG Changliang ,
  • CHEN Mengting ,
  • WANG Lan ,
  • SHI Liu ,
  • DING Anzi ,
  • QIAO Yu ,
  • LI Xin ,
  • QU Yinghong ,
  • WU Wenjin
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  • 1(College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Institute of Agro-Products Processing and Nuclear Agriculture Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China)
    3(Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, China, Wuhan 430064, China)

Received date: 2022-01-18

  Revised date: 2022-03-18

  Online published: 2023-05-16

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Abstract

The molecular weight distribution of bighead carp myofibrillar protein antioxidant peptides was analyzed. The effects of indicators (pH, temperature, metal ions, food materials, and simulated gastrointestinal digestion) on the antioxidant activity (ABTS cationic free radical scavenging ability, DPPH free radical scavenging ability, and reduction ability) of bighead carp myofibrillar protein were also explored. Results showed that peptides with a molecular weight of less than 5 000 Da accounted for 99%. Alkaline and high-temperature environments had inhibitory effects on the reduction ability and scavenging ability of DPPH free radicals, while the scavenging ability of ABTS cationic free radicals maintained a high level in alkaline environments. Glucose had positive effects on the enhancement of antioxidant activity. Sucrose also contributed to the enhancement of reduction ability and DPPH free radical scavenging ability, but ABTS cationic free radical scavenging ability was not sensitive to sucrose. Although NaCl was beneficial to the elimination of free radicals, it had an inhibitory effect on the reduction ability. Compared with K+ and Cu2+, which promoted the reduction ability, Mg2+ had a significant inhibitory effect on the reduction ability (P＜0.05). After the simulated digestion, the reduction ability and ABTS cationic free radical scavenging ability increased by 12.5% and 25%, respectively, and the DPPH free radical scavenging ability decreased by 92%. The fluorescence intensity increased, while the secondary structure and surface structure also changed accordingly. Bighead carp myofibrillar peptide has certain antioxidant stability, and this study can provide a certain reference for the application of this peptide in food processing and production.

Key words： bighead carp; myofibrillar protein; antioxidant peptides; stability

Cite this article

ZHENG Changliang , CHEN Mengting , WANG Lan , SHI Liu , DING Anzi , QIAO Yu , LI Xin , QU Yinghong , WU Wenjin . Stability of antioxidant peptides from bighead carp (Aristichthys nobilis) myofibrillar protein[J]. Food and Fermentation Industries, 2023 , 49(8) : 43 -50 . DOI: 10.13995/j.cnki.11-1802/ts.030759

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