Optimization of the Conditions for the Enzymatic Preparation of Antioxidant Peptides from Sturgeon Skin
YIN Jian, WU Ruiyun, Areai·BAHETI, LI Pinglan
1.Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.Xinjiang Uygur Autonomous Region Product Quality Supervision and Inspection Institute, ürümqi 830013, China
Abstract：In order to improve the yield of bioactive peptides extracted from sturgeon skin, the protease-catalyzed hydrolysis of collagen from sturgeon skin was optimized using one-factor-a-time and orthogonal array designs. The yield of bioactive peptides was investigated with respect to enzyme addition, hydrolysis temperature and hydrolysis time. Furthermore, the antioxidant effect of the peptides in fresh pork was evaluated by measuring the activities of total superoxide dismutase (T-SOD), glutathione peroxidase (GSH-Px) and glutathione S-transferase (GST). Alkaline protease was found to be the most suitable enzyme for the hydrolysis of sturgeon skin collagen. The optimal conditions for enzymatic hydrolysis were established as follows: enzyme dosage 12 000 U/g, temperature 60 ℃, and hydrolysis time 4 h, resulting in the highest peptide yield of (12.59 ± 0.98)%. The active peptides could increase the activity of T-SOD, GSH-Px and GST in pork, showing antioxidant effect.
尹 剑，武瑞赟，阿热爱·巴合提，李平兰. 酶解法制备鲟鱼皮活性肽条件优化及抗氧化能力[J]. 肉类研究, 2020, 34(2): 33-39.
YIN Jian, WU Ruiyun, Areai·BAHETI, LI Pinglan. Optimization of the Conditions for the Enzymatic Preparation of Antioxidant Peptides from Sturgeon Skin. Meat Research, 2020, 34(2): 33-39.
2020, Vol. 34 
