2种鸡肉蛋白源酶解产物抗氧化活性研究
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摘要
以鸡肉盐溶蛋白和肌纤蛋白为原料分别制备的酶解物EP1和EP2,对其分子量分布、游离氨基酸,以及还原力、·OH自由基、O_2~-·自由基和DPPH·自由基清除力等抗氧化活性进行分析。研究结果显示EP1和EP2分子量均在5000以下,其分子量介于180～1000u的组分分别为66.32%和54.74%,寡肽含量达57.79%和47.70%。游离氨基酸分析结果显示除20种常规氨基酸,EP1和EP2还含有多种非常规氨基酸,如γ-氨基丁酸、牛磺酸、肌肽、磷酸丝氨酸等;另外,碱性氨基酸(26.01%和29.43%)和疏水氨基酸(38.00%和32.88%)含量均较高。EP1和EP2均具有较强的总还原力、·OH自由基清除能力、O_2~-·自由基清除力和DPPH·自由基清除能力,也就是同时具有供电子体和供氢体清除自由基的能力。EP1和EP2的高抗氧化活性是由寡肽及氨基酸共同作用的结果。
Enzymatic hydrolysates EP1 and EP2 were prepared from chicken salt-soluble protein and myofibrillar protein, respectively.Their molecular weight distribution, free amino acids, and reducing power, as well as ·OH free radical, O_2~-· free radical and DPPH· free radical scavenging powers were analyzed. The results showed that the molecular weights of EP1 and EP2 were below 5000 u, and their constituents with a molecular weight range of 180～1000 u accounted for 66.32% and 54.74%, while oligopeptides accounted for 57.79% and 47.70%,respectively. The analysis of free amino acids revealed that EP1 and EP2 contained many unconventional amino acids such as gamma-aminobutyric acid, taurine, carnosine and phosphoserine, besides 20 kinds of conventional amino acids. In addition, the contents of basic amino acids(26.01% and 29.43%) and hydrophobic amino acids(38.00% and 32.88%) were relatively high. EP1 and EP2 both had strong total reducing power, and ·OH radical, O_2~-·radical and DPPH· radical scavenging powers, that is, the ability of acting as both electron donor and hydrogen donor to scavenge free radicals. The high antioxidant activity of EP1 and EP2 resulted from the interaction of oligopeptides and amino acids.
Enzymatic hydrolysates EP1 and EP2 were prepared from chicken salt-soluble protein and myofibrillar protein, respectively.Their molecular weight distribution, free amino acids, and reducing power, as well as ·OH free radical, O_2~-· free radical and DPPH· free radical scavenging powers were analyzed. The results showed that the molecular weights of EP1 and EP2 were below 5000 u, and their constituents with a molecular weight range of 180～1000 u accounted for 66.32% and 54.74%, while oligopeptides accounted for 57.79% and 47.70%,respectively. The analysis of free amino acids revealed that EP1 and EP2 contained many unconventional amino acids such as gamma-aminobutyric acid, taurine, carnosine and phosphoserine, besides 20 kinds of conventional amino acids. In addition, the contents of basic amino acids(26.01% and 29.43%) and hydrophobic amino acids(38.00% and 32.88%) were relatively high. EP1 and EP2 both had strong total reducing power, and ·OH radical, O_2~-·radical and DPPH· radical scavenging powers, that is, the ability of acting as both electron donor and hydrogen donor to scavenge free radicals. The high antioxidant activity of EP1 and EP2 resulted from the interaction of oligopeptides and amino acids.
引文
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[14]林霖,田颖刚,谢明勇,等,乌骨鸡活性肽组成成分及体外抗氧化活性研究[J].食品科学,2007,28(10):41-45LIN Lin,TIAN Ying-gang,XIE Ming-yong,et al.Research on antioxidant activity in vitro and molecular weight distribution of black-bone silky fowl bioactive peptides[J].Food Science,2007,28(10):41-45
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[20]王辉,项丽丽,张锋华.γ-氨基丁酸的功能性及在食品中的应用[J].食品工业,2013,34(6):186-189WANG Hui,XIANG Li-li,ZHANG Feng-hua.Function and application in food industry ofγ-aminobutyric acid[J].The Food Industry,2013,34(6):186-189
[21]吴宏江,张冬梅.支链氨基酸、精氨酸复合制剂对男子篮球运动员运动能力的影响[J].陕西师范大学学报(自然科学版),2017,45(4):120-124WU Hong-jiang,ZHANG Dong-mei.Effect of combined supplementation of branched-chain amino acids and arginine on the male basketballer performance[J].Journal of Shannxi Normal University(Natural Science Edition),2017,45(4):120-124
[22]王琳,曹建民.复合氨基酸制剂对女子举重运动员运动能力的影响[J].北京体育大学学报,2004,27(9):1209-1211WANG Lin,CAO Jian-min.Effect of amino acid combination on the female weightlifters performance[J].Journal of Beijing Sport University,2004,27(9):1209-1211
[23]韦献雅,殷丽琴,钟成,等.DPPH法评价抗氧化活性研究进展[J].食品科学,2014,35(9):317-322WEI Xian-ya,YIN Li-qin,ZHONG Cheng,et al.Advances in the DPPH radical scavenging assay for antioxidant activity evalua[J].Food Science,2014,35(9):317-322
[24]HUANG G J,DENG J S,CHEN H J,et al.Defensin protein from sweet potato(Ipomoea batatas Lam Tainong)storage roots exhibits antioxidant activities in vitro and ex vivo[J].Food Chemistry,2012,135(3):861
[25]Wiriaphan C,Chisomboon B,Roytrakul S,et al.Isolation and identification of antioxidative peptides from hydrolysate of threadfin bream surimi processing by product[J].Journal of Functional Foods,2013,5(4):1654-1664
[26]CHI C F,WANG B,LI Z R,et al.Characterization of acid-soluble collagen from the skin of hammerhead shark(Sphyrna lewini)[J].Journal of Food Biochemistry,2014,38(2):236-247
[2]潘兆广,陈中,林伟锋,等.鸡肉抗疲劳蛋白肽粉的制备研究[J].现代食品科技,2009,5:494-497PAN Zhao-guang,CHEN Zhong,LIN Wei-feng,et al.Preparation of anti-fatigue peptides powder by enzymatic hydrolysis of chicken protein[J].Modern Food Science and Technology,2009,5:494-497
[3]邱燕翔,陆志鸿,许守庆,等.鸡肉蛋白酶解工艺及水解产物成分研究[J].食品科技,2017,3:284-287QIU Yan-xiang,LU Zhi-hong,XU Shou-qing,et al.Optimum technical conditions of chicken hydrolysis and composition of hydrolysate[J].Food Science and Technology,2017,3:284-287
[4]孙杨赢,潘道东,郭宇星.鸡肉蛋白的酶解及其抗氧化活性研究[J].食品科学,2010,31(24):56-61SUN Yang-ying,PAN Dao-dong,GUO Yu-xing.Enzymatic hydrolysis of chicken protein and antioxidant activity of antioxidant peptide[J].Food Science,2010,31(24):56-61
[5]钟群.雪峰乌骨鸡活性肽制备及抗氧化功能测定[D].广州:华南农业大学,2016ZHONG Qun.Research of bioactive peptide peparation by enzymatic methods and its antioxidant activity of xuefeng black chicken[D].Guangzhou:South China Agricultural University,2016
[6]李莹,王鹏,徐幸莲.超高压处理对低磷酸盐鸡胸肉盐溶蛋白凝胶的影响[J].食品科学,2013,34(5):60-66LI Ying,WANG Peng,XU Xing-lian.Effect of high pressure processing(HPP)on gel properties of salt-soluble proteins from low polyphosphate chicken breast[J].Food Science,2013,34(5):60-66
[7]吴振,杨传玉,孙京新,等.不同添加剂对鸡肉盐溶蛋白质热诱导凝胶性质的影响[J].中国食品学报,2012,12(8):60-66WU Zhen,YANG Chuan-yu,SUN Jing-xin,et al.Effects of different additives on the properties of heat-induced gelation of chicken salt-soluble protein[J].Journal of Chinese Institute of Food Science and Technology,2012,12(8):60-66
[8]彭增起.肌肉盐溶蛋白质溶解性和凝胶特性研究[D].南京:南京农业大学,2005PENG Zeng-qi.Study on solubility and gel functionalities of salt-soluble proteins from muscles[D].Nanjing:Nanjing Agricultural University,2005
[9]赵春青.鸡肉盐溶蛋白质凝胶特性及其影响因素的研究[D].保定:河北农业大学,2002ZHAO Chun-qing.Studies on gelation properties of salt-soluble protein of chicken and the factors affecting functional characteristics of gelation[D].Baoding:Hebei Agricultural University,2002
[10]李令平.鸡胸肉中肌纤蛋白的提取及其凝胶特性的研究[D].天津:天津商业大学,2008LI Ling-ping.The Researches of the extraction of myofibrillar proteins of the chicken chest meat and the gelation properties[D].Tianjin:Tianjin University of Commerce,2008
[11]刘娜,张坤生,任云霞.鸡肉肌原纤维蛋白酶解产物的抗氧化活性研究[J].食品研究与开发,2011,32(7):53-57LIU Na,ZHANG Kun-sheng,REN Yun-xia.Study on antioxidant activities of enzymatic hydrolysis of chicken myofibrillar proteins[J].Food Research and Development,2011,32(7):53-57
[12]王进波,刘建新.寡肽的吸收机制及其生理作用[J].饲料研究,2000,6:1-4WANG Jin-bo,LIU Jian-xin.Absorption mechanism of oligopeptides and its physiological effects[J].Feed Research,2000,6:1-4
[13]Saito K,Jin D H,Ogawa T,et al.Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry[J].Journal of Agricultural and Food Chemistry,2003,51(12):3668-3674
[14]林霖,田颖刚,谢明勇,等,乌骨鸡活性肽组成成分及体外抗氧化活性研究[J].食品科学,2007,28(10):41-45LIN Lin,TIAN Ying-gang,XIE Ming-yong,et al.Research on antioxidant activity in vitro and molecular weight distribution of black-bone silky fowl bioactive peptides[J].Food Science,2007,28(10):41-45
[15]Alashi A M,Blanchard C L,Mailer R J,et al.Antioxidant properties of australian canola meal protein hydrolysates[J].Food Chemistry,2014,6(3):500-506
[16]Jiang H,Tong T,Sun J,et al.Purification and characterization of antioxidative peptides from round scad(Decapterus maruadsi)muscle protein hydrolysate[J].Food Chemistry,2014,154:158-163
[17]赵谋明,赵强忠,等.食物蛋白酶解理论与技术[M].北京:化学工业出版社,2017ZHAO Mou-ming,ZHAO Qiang-zhong,et al.Food Proteolysis Theory and Technology[M].Beijing:Chemical Industry Press,2017
[18]邢子鑫,朱秋劲.肌肽的研究进展[J].肉类工业,2010,1:52-55XING Zi-xin,ZHU Qiu-jin.Research progress of carnosine[J].Meat Industry,2010,1:52-55
[19]林伟,余吉.高支链氨基酸对颅脑神经外科术后患者疲劳和氮平衡的影响[J].中国现代药物应用,2018,12(6):78-80LIN Wei,YU Ji.Effects of high branched chain amino acids on fatigue and nitrogen balance in patients after craniocerebral neurosurgery[J].Chinese Journal of Modern Drug Application,2018,12(6):78-80
[20]王辉,项丽丽,张锋华.γ-氨基丁酸的功能性及在食品中的应用[J].食品工业,2013,34(6):186-189WANG Hui,XIANG Li-li,ZHANG Feng-hua.Function and application in food industry ofγ-aminobutyric acid[J].The Food Industry,2013,34(6):186-189
[21]吴宏江,张冬梅.支链氨基酸、精氨酸复合制剂对男子篮球运动员运动能力的影响[J].陕西师范大学学报(自然科学版),2017,45(4):120-124WU Hong-jiang,ZHANG Dong-mei.Effect of combined supplementation of branched-chain amino acids and arginine on the male basketballer performance[J].Journal of Shannxi Normal University(Natural Science Edition),2017,45(4):120-124
[22]王琳,曹建民.复合氨基酸制剂对女子举重运动员运动能力的影响[J].北京体育大学学报,2004,27(9):1209-1211WANG Lin,CAO Jian-min.Effect of amino acid combination on the female weightlifters performance[J].Journal of Beijing Sport University,2004,27(9):1209-1211
[23]韦献雅,殷丽琴,钟成,等.DPPH法评价抗氧化活性研究进展[J].食品科学,2014,35(9):317-322WEI Xian-ya,YIN Li-qin,ZHONG Cheng,et al.Advances in the DPPH radical scavenging assay for antioxidant activity evalua[J].Food Science,2014,35(9):317-322
[24]HUANG G J,DENG J S,CHEN H J,et al.Defensin protein from sweet potato(Ipomoea batatas Lam Tainong)storage roots exhibits antioxidant activities in vitro and ex vivo[J].Food Chemistry,2012,135(3):861
[25]Wiriaphan C,Chisomboon B,Roytrakul S,et al.Isolation and identification of antioxidative peptides from hydrolysate of threadfin bream surimi processing by product[J].Journal of Functional Foods,2013,5(4):1654-1664
[26]CHI C F,WANG B,LI Z R,et al.Characterization of acid-soluble collagen from the skin of hammerhead shark(Sphyrna lewini)[J].Journal of Food Biochemistry,2014,38(2):236-247