| 摘要: |
| 为提高牡蛎蛋白的综合利用价值, 优化牡蛎肽的酶解制备工艺, 本研究采用胰蛋白酶、复合蛋白酶和风味蛋白酶对牡蛎蛋白进行水解,以羟自由基清除活性为指标,考察酶解时间、加酶量、液固比、酶解温度和pH对水解效果的影响, 在单因素的基础上结合正交实验优化酶解工艺条件。此外, 结合双酶复合水解制备牡蛎肽的正交实验, 最终获得多组不同酶解工艺条件下制备的牡蛎肽。结果表明, 胰蛋白酶和复合蛋白酶在总加酶量2 000 U/g(胰蛋白酶∶复合蛋白酶=1∶3), pH 7.0, 酶解时间6.5 h, 液固比2∶1, 酶解温度50 ℃条件下制备的牡蛎肽性能最高, 其可溶性肽含量为50.43%, 水解度为48.62%, 羟自由基清除活性高达75.49%, 低分子量肽段(≤1 000 Da)占比达到50%~70%, 同时富含疏水性氨基酸, 这可能与其优异的抗氧化活性密切相关。该研究为牡蛎肽的定向制备和海洋功能性食品开发提供了科学依据。 |
| 关键词: 牡蛎肽 酶解工艺 正交实验 双酶复合水解 抗氧化活性 |
| DOI：10.11759/hykx20251009001 |
| 分类号:TS254.9 |
| 基金项目:山东省自然科学基金(ZR2023MD095); 现代农业产业技术体系专项(CARS-49) |
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| Optimization of enzyme-based preparation conditions for oyster peptides and evaluation of their antioxidant activity |
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LI Shuaixin1, WANG Xingren1, WANG Xueqin2, SONG Lin1
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1.College of Biological Engineering, Qingdao University of Science and Technology, Qingdao 266042, China;2.Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266000, China
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| Abstract: |
| To enhance the comprehensive utilization of oyster protein and optimize enzymatic hydrolysis process for oyster peptide production, trypsin, Protamex®, and Flavourzyme® were used to hydrolyze oyster protein. Hydroxyl radical scavenging activity was employed as the evaluation index to assess the effects of hydrolysis time, enzyme dosage, liquid-to-solid ratio, temperature, and pH on hydrolysis efficiency. Based on single-factor experiments, an orthogonal experimental design was used to optimize processing parameters. Subsequently, orthogonal dual-enzyme hydrolysis experiments were conducted to prepare oyster peptides under different hydrolysis conditions. The results showed that oyster peptides with the best performance were obtained using trypsin and Protamex® at a total enzyme dosage of 2000 U/g (trypsin: Protamex® = 1∶3), pH 7.0, hydrolysis time of 6.5 h, a liquid-to-solid ratio of 2∶1, and a hydrolysis temperature of 50°C. Under these conditions, the soluble peptide content reached 50.43%, the degree of hydrolysis was 48.62%, and the hydroxyl radical scavenging activity was as high as 75.49%. Low-molecular-weight peptides (≤1 000 Da) accounted for 50%-70% of the total peptides. Moreover, the oyster peptides were rich in hydrophobic amino acids, which likely contributed to their strong antioxidant activity. This study provides a scientific basis for the targeted preparation of oyster peptides and supports the development of marine functional foods. |
| Key words: oyster peptide enzymatic hydrolysis process orthogonal test dual-enzyme complex hydrolysis antioxidant activity |
