鳀鱼蛋白内/外源酶法水解及产物抗氧化性的研究
|
摘要
本文以鳀鱼蛋白为原料，研究了不同的内源酶水解条件对酶解产物抗氧化活性的影响，确定了鳀鱼蛋白内源酶水解制备抗氧化肽的最佳工艺条件；考虑内源酶失活、底物和产物抑制对内源酶水解的影响，推导和建立水解度和反应时间的动力学经验方程。在内源酶水解的基础上添加外源性商品酶协助内源酶水解，确定了最佳用酶和最优水解工艺条件。通过采用体外抗氧化试验，综合地评价了鳀鱼蛋白酶解物的抗氧化效果；运用现代分离纯化和氨基酸测序技术对鳀鱼蛋白酶解产物的抗氧化肽进行分离纯化和鉴定；研究了鳀鱼蛋白酶解产物的理化性质和抗氧化稳定性。
鳀鱼蛋白含量15.7%，氨基酸组成丰富，脯氨酸、亮氨酸，缬氨酸和芳香性氨基酸的含量为32.0%。底物浓度为42.4mg/mL、温度50℃、pH7.5、内源酶水解时间3h获得的水解产物DPPH自由基清除活性、水解度和总氮回收率分别为64.2%，24.3%和77.0%。推导并验证了鳀鱼蛋白内源酶水解动力学模型，内源酶水解体系动力学和热力学常数分别为Km=8.7g/L、k2=1.4gU-1min-1、Ks=73.9g/L和kd=0.15gU-1min-1，△EA=2.68×104J/mol，体系中存在底物抑制。
当采用外源酶协助内源酶水解时，最优的用酶和水解条件为：最佳的商品蛋白酶组成：Protamex：Flavourzyme500MG：Alcalase2.4L=1.1:1.0:0.9，E/S为3.27%（w/w，protein），水解时间2.7和温度55.4℃，该条件下获得的水解产物DPPH自由基清除活性、水解度和总氮回收率分别为84.7%，33.2%和87.5%。抗氧化活性、水解度、总氮回收率比内源酶水解产物分别提高了20.5%，8.9%和10.5%。
内源酶水解产物（APH）和最佳商品酶协助内源酶水解的产物（CAPH）均表现出良好的的抗氧化活性，其中CAPH的还原力、DPPH自由基清除能力、羟基自由基清除能力、超氧阴离子自由基清除能力和螯合金属离子能力优于APH，且抗氧化能力与浓度有一定的量效关系。鳀鱼蛋白水解产物的亚油酸自氧化抑制能力与BHT相比较低，APH的亚油酸自氧化抑制能力稍强于CAPH。
通过超滤、凝胶过滤色谱和RP-HPLC对鳀鱼蛋白酶解产物分离纯化，最后以基质辅助激光解吸电离飞行时间质谱法(MALDI-TOF-TOF MS)鉴定出该肽段的氨基酸序列为Ser-Gln-Phe-Pro-Phe-His-Ala-Arg-Gln-Gln，分子量1244.8Da。
鳀鱼蛋白酶解产物的必需氨基酸（EAA）含量均满足世界卫生组织/联合国粮食及农业组织（FAO/WHO）模式（1991）。APH和ACPH的鲜味氨基酸含量分别为44.83%和44.59%，在游离氨基酸中，APH和CAPH的鲜味氨基酸含量分别为9.46%、12.42%，商品酶协助内源酶水解更有利于鲜味氨基酸以游离的形式释放。在AHP和CAPH中肽的质量百分数分别为67.15%、62.93%，主要为分子量小于1kDa的小肽，分子量低于5kDa的肽的百分含量分别为90.1%、96.2%。
在pH2.0-10.0范围内，鳀鱼蛋白水解产物的溶解性均在80%以上，溶解性在pH4.0时降到最低，当pH8.0时最高分别可达97.3、98.9%。pH﹤5.0时，鳀鱼水解产物的浊度较高，并在pH3.0（CAPH）或pH4.0（APH）时浊度达到最大。当pH≥4.0时，浊度明显降低。
在pH2.0-10.0范围内，鳀鱼水解产物的抗氧化活性可保持在80%以上。在20-100℃范围内，APH和CAPH的抗氧化活性变化不显著（P>0.05），100℃下处理2h，抗氧化活性保持率仍在96%以上。经体外模拟胃肠道消化酶消化后，APH和CAPH的抗氧化活性保持率分别为72.3%，70.5%，比消化前分别下降了27.73%，29.5%。
The present study deals with the effects of different conditions on the antioxidantactivity of protein hydrolysates of anchovy autolysis. The optimum conditions weredetermined to obtain high antioxidant activity hydrolysate. Considering the effects ofinactivation of enzyme, inhibition of substrate and product inhibition on the autolysis, aempirical equation autolysis kinetics about the relationship between DH and autolysis timewas established. On the basis of the autolysis exogenous enzymes was added to obtainhydrolysate with higher antioxidant activity. The best enzyme and the optimal hydrolysisconditions were determined. The antioxidant effect of the anchovy protein hydrolysates wascomprehensive evaluated by using vitro antioxidant tests. Antioxidant peptides from anchovyprotein hydrolysates were isolated and identified using modern purification and amino acidsequencing technology. The physicochemical properties and oxidation stability of anchovyprotein hydrolysate was studied.
The protein content of anchovy was15.7%, rich in amino acids. The total content ofproline, leucine, valine and aromatic amino acid content was32.0%. At the condition ofsubstrate concentration42.4mg/mL, temperature50°C, pH7.5and autolysis time3hhydrolyzate obtained DPPH radical scavenging activity, the degree of hydrolysis and totalrecoveries were respectively64.2%,24.3%and77.0%. The anchovy protein autolysisdynamics model of was derived and validated. Autolysis dynamics and thermodynamicsconstants were Km=8.7g/L、k2=1.4gU-1min-1、Ks=73.9g/L、kd=0.15gU-1min-1，△EA=2.68×104J/mol. There is substrate inhibition phenomenon in the process of autolysis.
When using exogenous enzymes to assist autolysis, the optimal enzyme and hydrolysisconditions were as follow: Best of goods protease composition: Protamex:Flavourzyme500MG: Alcalase2.4L=1.1:1.0:0.9, E/S of3.27%(w/w, protein),2.7hydrolysis time and temperature55.4°C. Under this conditions the DPPH radical scavengingactivity, DH and total nitrogen recovery of hydrolyzate were84.7%,33.2%and87.5%,respectively, which were respectively increased by20.5%,8.9%and10.5%compared withautolysate.
Autolysate (APH) and hydrolysate prepared by best commercial enzyme assisted autolysis (CAPH) showed good antioxidant activity, wherein the reducing power, DPPHradical scavenging activity, hydroxyl radical scavenging activity, superoxide anion radicalscavenging activity and chelating metal ions of CAPH was better than that of APH. Theantioxidant activities have concentration-effect relationship. Antioxidant activities of anchovyprotein hydrolysate in linoleieaeid system were low compared with BHT, Inhibition activityof APH is slightly stronger than that of CAPH.
Antioxidant peptide was purified from anchovy protein hydrolysates by ultrafiltration,gel filtration chromatography and RP-HPLC. The amino acid sequence of peptide isidentified as Ser-Gln-Phe-Pro-Phe-His-Ala-Arg-Gln-Gln by matrix-assisted laserdesorption/ionization time-of-flight mass (MALDI-TOF-TOF MS). The molecular weight ofpeptide is1244.8Da.
Essential amino acids (EAA) content of anchovy protein hydrolysates of were metWorld Health Organization/Food and Agriculture Organization (FAO/WHO) mode (1991).The flavor amino acid of APH and ACPH f were44.83%and44.59%, respectively. In freeamino acids, flavor amino acid contents of APH and CAPH were9.46%,12.42%,respectively. Commercial enzyme assited autolysis is more conducive to the relaease of flavoramino acid in the form of free amino acid. The mass percentage of peptide of AHP andCAPH were67.15%,62.93%, respectively. The molecular weight of most peptides is lessthan1kDa. The percentage content of peptide with molecular weight less than5kDa of AHPand CAPH were90.1%,96.2%, respectively.
In the range of pH2.0-10.0, solubility of anchovy protein hydrolyzate was above80%.The minimum solubility was at pH4.0. When pH was8.0, the solubility of APH and CAPHwere respectively up to97.3and98.9%. When pH <5.0, the turbidity of anchovy hydrolysatewas high and the maximum turbidity appeared at pH3.0(CAPH) or pH4.0(APH). When pH≥4.0, the turbidity was significantly reduced.
In the range of pH2.0-10.0, anchovy hydrolyzate antioxidant activity can be maintainedat80%. At20-100°C range, APH and CAPH antioxidant activity did not change significantly(P>0.05). After2h treatment at100°C, antioxidant activity was still maintained at above96%. After digestion by in vitro gastrointestinal enzymes, APH and CAPH antioxidant activity retention rates were respectively72.3%and70.5%, decreased by27.73%,29.5%compared with that before digestion.
鳀鱼蛋白含量15.7%，氨基酸组成丰富，脯氨酸、亮氨酸，缬氨酸和芳香性氨基酸的含量为32.0%。底物浓度为42.4mg/mL、温度50℃、pH7.5、内源酶水解时间3h获得的水解产物DPPH自由基清除活性、水解度和总氮回收率分别为64.2%，24.3%和77.0%。推导并验证了鳀鱼蛋白内源酶水解动力学模型，内源酶水解体系动力学和热力学常数分别为Km=8.7g/L、k2=1.4gU-1min-1、Ks=73.9g/L和kd=0.15gU-1min-1，△EA=2.68×104J/mol，体系中存在底物抑制。
当采用外源酶协助内源酶水解时，最优的用酶和水解条件为：最佳的商品蛋白酶组成：Protamex：Flavourzyme500MG：Alcalase2.4L=1.1:1.0:0.9，E/S为3.27%（w/w，protein），水解时间2.7和温度55.4℃，该条件下获得的水解产物DPPH自由基清除活性、水解度和总氮回收率分别为84.7%，33.2%和87.5%。抗氧化活性、水解度、总氮回收率比内源酶水解产物分别提高了20.5%，8.9%和10.5%。
内源酶水解产物（APH）和最佳商品酶协助内源酶水解的产物（CAPH）均表现出良好的的抗氧化活性，其中CAPH的还原力、DPPH自由基清除能力、羟基自由基清除能力、超氧阴离子自由基清除能力和螯合金属离子能力优于APH，且抗氧化能力与浓度有一定的量效关系。鳀鱼蛋白水解产物的亚油酸自氧化抑制能力与BHT相比较低，APH的亚油酸自氧化抑制能力稍强于CAPH。
通过超滤、凝胶过滤色谱和RP-HPLC对鳀鱼蛋白酶解产物分离纯化，最后以基质辅助激光解吸电离飞行时间质谱法(MALDI-TOF-TOF MS)鉴定出该肽段的氨基酸序列为Ser-Gln-Phe-Pro-Phe-His-Ala-Arg-Gln-Gln，分子量1244.8Da。
鳀鱼蛋白酶解产物的必需氨基酸（EAA）含量均满足世界卫生组织/联合国粮食及农业组织（FAO/WHO）模式（1991）。APH和ACPH的鲜味氨基酸含量分别为44.83%和44.59%，在游离氨基酸中，APH和CAPH的鲜味氨基酸含量分别为9.46%、12.42%，商品酶协助内源酶水解更有利于鲜味氨基酸以游离的形式释放。在AHP和CAPH中肽的质量百分数分别为67.15%、62.93%，主要为分子量小于1kDa的小肽，分子量低于5kDa的肽的百分含量分别为90.1%、96.2%。
在pH2.0-10.0范围内，鳀鱼蛋白水解产物的溶解性均在80%以上，溶解性在pH4.0时降到最低，当pH8.0时最高分别可达97.3、98.9%。pH﹤5.0时，鳀鱼水解产物的浊度较高，并在pH3.0（CAPH）或pH4.0（APH）时浊度达到最大。当pH≥4.0时，浊度明显降低。
在pH2.0-10.0范围内，鳀鱼水解产物的抗氧化活性可保持在80%以上。在20-100℃范围内，APH和CAPH的抗氧化活性变化不显著（P>0.05），100℃下处理2h，抗氧化活性保持率仍在96%以上。经体外模拟胃肠道消化酶消化后，APH和CAPH的抗氧化活性保持率分别为72.3%，70.5%，比消化前分别下降了27.73%，29.5%。
The present study deals with the effects of different conditions on the antioxidantactivity of protein hydrolysates of anchovy autolysis. The optimum conditions weredetermined to obtain high antioxidant activity hydrolysate. Considering the effects ofinactivation of enzyme, inhibition of substrate and product inhibition on the autolysis, aempirical equation autolysis kinetics about the relationship between DH and autolysis timewas established. On the basis of the autolysis exogenous enzymes was added to obtainhydrolysate with higher antioxidant activity. The best enzyme and the optimal hydrolysisconditions were determined. The antioxidant effect of the anchovy protein hydrolysates wascomprehensive evaluated by using vitro antioxidant tests. Antioxidant peptides from anchovyprotein hydrolysates were isolated and identified using modern purification and amino acidsequencing technology. The physicochemical properties and oxidation stability of anchovyprotein hydrolysate was studied.
The protein content of anchovy was15.7%, rich in amino acids. The total content ofproline, leucine, valine and aromatic amino acid content was32.0%. At the condition ofsubstrate concentration42.4mg/mL, temperature50°C, pH7.5and autolysis time3hhydrolyzate obtained DPPH radical scavenging activity, the degree of hydrolysis and totalrecoveries were respectively64.2%,24.3%and77.0%. The anchovy protein autolysisdynamics model of was derived and validated. Autolysis dynamics and thermodynamicsconstants were Km=8.7g/L、k2=1.4gU-1min-1、Ks=73.9g/L、kd=0.15gU-1min-1，△EA=2.68×104J/mol. There is substrate inhibition phenomenon in the process of autolysis.
When using exogenous enzymes to assist autolysis, the optimal enzyme and hydrolysisconditions were as follow: Best of goods protease composition: Protamex:Flavourzyme500MG: Alcalase2.4L=1.1:1.0:0.9, E/S of3.27%(w/w, protein),2.7hydrolysis time and temperature55.4°C. Under this conditions the DPPH radical scavengingactivity, DH and total nitrogen recovery of hydrolyzate were84.7%,33.2%and87.5%,respectively, which were respectively increased by20.5%,8.9%and10.5%compared withautolysate.
Autolysate (APH) and hydrolysate prepared by best commercial enzyme assisted autolysis (CAPH) showed good antioxidant activity, wherein the reducing power, DPPHradical scavenging activity, hydroxyl radical scavenging activity, superoxide anion radicalscavenging activity and chelating metal ions of CAPH was better than that of APH. Theantioxidant activities have concentration-effect relationship. Antioxidant activities of anchovyprotein hydrolysate in linoleieaeid system were low compared with BHT, Inhibition activityof APH is slightly stronger than that of CAPH.
Antioxidant peptide was purified from anchovy protein hydrolysates by ultrafiltration,gel filtration chromatography and RP-HPLC. The amino acid sequence of peptide isidentified as Ser-Gln-Phe-Pro-Phe-His-Ala-Arg-Gln-Gln by matrix-assisted laserdesorption/ionization time-of-flight mass (MALDI-TOF-TOF MS). The molecular weight ofpeptide is1244.8Da.
Essential amino acids (EAA) content of anchovy protein hydrolysates of were metWorld Health Organization/Food and Agriculture Organization (FAO/WHO) mode (1991).The flavor amino acid of APH and ACPH f were44.83%and44.59%, respectively. In freeamino acids, flavor amino acid contents of APH and CAPH were9.46%,12.42%,respectively. Commercial enzyme assited autolysis is more conducive to the relaease of flavoramino acid in the form of free amino acid. The mass percentage of peptide of AHP andCAPH were67.15%,62.93%, respectively. The molecular weight of most peptides is lessthan1kDa. The percentage content of peptide with molecular weight less than5kDa of AHPand CAPH were90.1%,96.2%, respectively.
In the range of pH2.0-10.0, solubility of anchovy protein hydrolyzate was above80%.The minimum solubility was at pH4.0. When pH was8.0, the solubility of APH and CAPHwere respectively up to97.3and98.9%. When pH <5.0, the turbidity of anchovy hydrolysatewas high and the maximum turbidity appeared at pH3.0(CAPH) or pH4.0(APH). When pH≥4.0, the turbidity was significantly reduced.
In the range of pH2.0-10.0, anchovy hydrolyzate antioxidant activity can be maintainedat80%. At20-100°C range, APH and CAPH antioxidant activity did not change significantly(P>0.05). After2h treatment at100°C, antioxidant activity was still maintained at above96%. After digestion by in vitro gastrointestinal enzymes, APH and CAPH antioxidant activity retention rates were respectively72.3%and70.5%, decreased by27.73%,29.5%compared with that before digestion.
引文
[1]康从民,王新宇,吕英波.鳀鱼的酶解加工利用[J].化学与生物工程,2011,(03):74-77
[2] Martinez A, Gildberg A. Autolytic degradation of belly tissue in anchovy (Engraulisencrasicholus)[J]. International Journal of Food Science&Technology,1988,23(2):185-194
[3] Martinez A, Serra JL. Proteoltyic activities in the digestive tract of anchovy (Engraulisencrasicholus)[J]. Comparative Biochemistry and Physiology Part B: ComparativeBiochemistry,1989,93(1):61-66
[4] Martínez A, Olsen RL, Serra JL. Purification and characterization of two trypsin-likeenzymes from the digestive tract of anchovy Engraulis encrasicholus[J]. ComparativeBiochemistry and Physiology Part B: Comparative Biochemistry,1988,91(4):677-684
[5] Hernández-Herrero MM, Roig-Sagués AX, López-Sabater EI, Rodríguez-Jerez JJ,Mora-Ventura MT. Protein Hydrolysis and Proteinase Activity during the Ripening ofSalted Anchovy (Engraulis encrasicholus L.). A Microassay Method for Determining theProtein Hydrolysis[J]. J Agr Food Chem,1999,47(8):3319-3324
[6] Heu M-S, Pyeun J-H, Kim H-R, Godber JS. PURIFICATION ANDCHARACTERIZATION OF ALKALINE PROTEINASES FROM THE VISCERA OFANCHOVY, ENGRAVLIS JAPONICA[J]. J Food Biochem,1991,15(1):51-66
[7] Heu MS, Kim HR, Pyeun JH. Comparison of trypsin and chymotrypsin from the visceraof anchovy, Engraulis japonica[J]. Comparative Biochemistry and Physiology Part B:Biochemistry and Molecular Biology,1995,112(3):557-567
[8] Ishida M, Sugiyama N, Sato M, Nagayama F. Two kinds of neutral serine proteinases insalted muscle of anchovy, Engraulis japonica[J]. Bioscience, biotechnology, andbiochemistry,1995,59(6):1107-1112
[9] Heu MS, Kim HR, Cho DM, Godber JS, Pyeun JH. Purification and Characterization ofCathepsin L-Like Enzyme from the Muscle of Anchovy, Engraulis japonica[J].Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology,1997,118(3):523-529
[10] Kim JH, Ahn HJ, Yook HS, Kim KS, Rhee MS, Ryu GH, Byun MW. Color, flavor, andsensory characteristics of gamma-irradiated salted and fermented anchovy sauce[J].Radiation Physics and Chemistry,2004,69(2):179-187
[11]吕英涛,康从民,韩春超,薛长湖.鳀鱼内源蛋白酶初步研究[J].食品科学,2009,(17):270-273
[12]徐伟,于刚,薛勇.鳀鱼自溶水解过程的生化变化[J].食品科技,2010,(04):136-139
[13]王小军,张绵松,袁文鹏,夏雪奎,孟秀梅,刘昌衡.鳀鱼蛋白酶解条件响应面优化[J].食品研究与开发,2009,(12):48-53
[14]周明明,徐伟,薛长湖,栾东磊,吕英涛,李陶陶.鳀鱼酶解技术的条件优化[J].食品工业科技,2009,(02):158-161
[15]高志中,陈小娥,马永钧.鳀鱼蛋白粉制备工艺研究[J].浙江海洋学院学报(自然科学版),2011,(04):286-291
[16] Wu H, Liu Z, Zhao Y, Zeng M. Enzymatic preparation and characterization ofiron-chelating peptides from anchovy (Engraulis japonicus) muscle protein[J]. Food ResInt,2012,48(2):435-441
[17]米恒振,薛勇,薛长湖,周明明.大孔吸附树脂静态处理对鳀鱼酶解液ACE抑制活性的影响[J].食品工业科技,2010,(08):105-107
[18] Elias RJ, Kellerby SS, Decker EA. Antioxidant activity of proteins and peptides[J]. CritRev Food Sci,2008,48(5):430-441
[19] Shahidi F. Antioxidants in food and food antioxidants[J]. Food/Nahrung,2000,44(3):158-163
[20] Pena-Ramos EA, Xiong YLL. Whey and soy protein, hydrolysates inhibit lipid oxidationin, cooked pork patties[J]. Meat Science,2003,64(3):259-263
[21] Ren J, Zhao M, Shi J, Wang J, Jiang Y, Cui C, Kakuda Y, Xue SJ. Purification andidentification of antioxidant peptides from grass carp muscle hydrolysates byconsecutive chromatography and electrospray ionization-mass spectrometry[J]. FoodChem,2008,108(2):727-736
[22] Davalos A, Miguel M, Bartolome B, Lopez-Fandino R. Antioxidant activity of peptidesderived from egg white proteins by enzymatic hydrolysis[J]. J Food Protect,2004,67(9):1939-1944
[23] Wojcik M, Burzynska-Pedziwiatr I, Wozniak LA. A Review of Natural and SyntheticAntioxidants Important for Health and Longevity[J]. Curr Med Chem,2010,17(28):3262-3288
[24] Frei B, Stocker R, Ames BN. Antioxidant defenses and lipid peroxidation in humanblood plasma[J]. Proceedings of the National Academy of Sciences,1988,85(24):9748-9752
[25] Wayner DDM, Burton GW, Ingold KU, Barclay LRC, Locke SJ. The relativecontributions of vitamin E, urate, ascorbate and proteins to the total peroxylradical-trapping antioxidant activity of human blood plasma[J]. Biochimica etBiophysica Acta (BBA)-General Subjects,1987,924(3):408-419
[26] Babizhayev MA, Seguin MC, Gueyne J, Evstigneeva RP, Ageyeva EA, Zheltukhina GA.L-carnosine (beta-alanyl-L-histidine) and carcinine (beta-alanylhistamine) act as naturalantioxidants with hydroxyl-radical-scavenging and lipid-peroxidase activities[J].Biochem J,1994,304(2):509-516
[27] KANG JH, KIM KS, CHOI SY, KWON HY, WON MH, KANG, Tae-Cheon. Carnosineand related dipeptides protect human ceruloplasmin against peroxyl radical-mediatedmodification. vol13. vol3. Springer, Singapore.
[28] Elmadfa I, Meyer AL. Body Composition, Changing Physiological Functions andNutrient Requirements of the Elderly[J]. Ann Nutr Metab,2008,52(1):2-5
[29] Pandey KB, Rizvi SI. Resveratrol Up-Regulates the Erythrocyte Plasma MembraneRedox System and Mitigates Oxidation-Induced Alterations in Erythrocytes DuringAging in Humans[J]. Rejuvenation Research,2013,16(3):232-240
[30] Chakravarti B, Chakravarti DN. Oxidative modification of proteins: Age-relatedchanges[J]. Gerontology,2007,53(3):128-139
[31] Stadtman ER. Protein oxidation and aging[J]. Free Radical Res,2006,40(12):1250-1258
[32] Chan WKM, Decker EA, Lee JB, Butterfield DA. EPR Spin-Trapping Studies of theHydroxyl Radical Scavenging Activity of Carnosine and Related Dipeptides[J]. J AgrFood Chem,1994,42(7):1407-1410
[33] Bray TM, Taylor CG. Tissue glutathione, nutrition, and oxidative stress[J]. Can J PhysiolPharm,1993,71(9):746-751
[34] Nagasawa T, Yonekura T, Nishizawa N, Kitts D. In vitro and in vivo inhibition of musclelipid and protein oxidation by carnosine[J]. Mol Cell Biochem,2001,225(1-2):29-34
[35] Snyder S. Brain peptides as neurotransmitters[J]. Science,1980,209(4460):976-983
[36] Hernandez-Ledesma B, Davalos A, Bartolome B, Amigo L. Preparation of antioxidantenzymatic hydrolysates from (alpha-lactalbumin and beta-lactoglobulin. Identification ofactive peptides by HPLC-MS/MS[J]. J Agr Food Chem,2005,53(3):588-593
[37] Park SY, Lee JS, Baek HH, Lee HG. Purification and Characterization of AntioxidantPeptides from Soy Protein Hydrolysate[J]. J Food Biochem,2010,34:120-132
[38] Kong B, Xiong YL. Antioxidant Activity of Zein Hydrolysates in a Liposome Systemand the Possible Mode of Action [J]. J Agr Food Chem,2006,54(16):6059-6068
[39] Sakanaka S, Tachibana Y. Active oxygen scavenging activity of egg-yolk proteinhydrolysates and their effects on lipid oxidation in beef and tuna homogenates[J]. FoodChem,2006,95(2):243-249
[40] stdal H, Andersen HJ, Davies MJ. Formation of Long-Lived Radicals on Proteins byRadical Transfer from Heme Enzymes-A Common Process?[J]. Arch Biochem Biophys,1999,362(1):105-112
[41] Rival SG, Boeriu CG, Wichers HJ. Caseins and Casein Hydrolysates.2. AntioxidativeProperties and Relevance to Lipoxygenase Inhibition[J]. J Agr Food Chem,2000,49(1):295-302
[42] Tsopmo A, Diehl-Jones BW, Aluko RE, Kitts DD, Elisia I, Friel JK. TryptophanReleased From Mother's Milk Has Antioxidant Properties[J]. Pediatr Res,2009,66(6):614-618
[43] Chen H-M, Muramoto K, Yamauchi F, Fujimoto K, Nokihara K. AntioxidativeProperties of Histidine-Containing Peptides Designed from Peptide Fragments Found inthe Digests of a Soybean Protein[J]. J Agr Food Chem,1998,46(1):49-53
[44] Zhou D-Y, Zhu B-W, Qiao L, Wu H-T, Li D-M, Yang J-F, Murata Y. In vitro antioxidantactivity of enzymatic hydrolysates prepared from abalone (Haliotis discus hannai Ino)viscera[J]. Food and Bioproducts Processing, In Press, Corrected Proof:
[45] Je JY, Kim SY, Kim SK. Preparation and antioxidative activity of hoki frame proteinhydrolysate using ultrafiltration membranes[J]. Eur Food Res Technol,2005,221(1-2):157-162
[46] Je JY, Park PJ, Kim SK. Antioxidant activity of a peptide isolated from Alaska pollack(Theragra chalcogramma) frame protein hydrolysate[J]. Food Res Int,2005,38(1):45-50
[47] Ranathunga S, Rajapakse N, Kim S-K. Purification and characterization of antioxidativepeptide derived from muscle of conger eel (Conger myriaster)[J]. Eur Food Res Technol,2006,222(3-4):310-315
[48] AOAC.(1993). Official methods of analysis,vol II (14th ed.)[J]. Harlington: Associationof Official Analytical Chemistry:
[49] Tang X, He Z, Dai Y, Xiong YL, Xie M, Chen J. Peptide Fractionation and Free RadicalScavenging Activity of Zein Hydrolysate[J]. J Agr Food Chem,2009,58(1):587-593
[50]王晓宇,杜国荣,李华.抗氧化能力的体外测定方法研究进展[J].食品与生物技术学报,2012,(03):247-252
[51]曹玉娜,宋志前,魏征,曾林燕,张琳琳,刘振丽.抗氧化剂的抗氧化活性测定方法研究进展[J].中国药房,2013,(01):86-88
[52]陈莹.抗氧化剂的抗氧化活性评价方法研究(D).硕士,江南大学,2012
[53] Jamdar SN, Harikumar P. A rapid autolytic method for the preparation of proteinhydrolysate from poultry viscera[J]. Bioresource Technology,2008,99(15):6934-6940
[54] Korhonen H, Pihlanto A. Food-derived Bioactive Peptides-Opportunities for DesigningFuture Foods[J]. Current Pharmaceutical Design,2003,9(16):1297-1308
[55] Bernet F, Montel V, No l B, Dupouy JP. Diazepam-like effects of a fish proteinhydrolysate (Gabolysat PC60) on stress responsiveness of the rat pituitary-adrenalsystem and sympathoadrenal activity[J]. Psychopharmacology,2000,149(1):34-40
[56] Duarte J, Vinderola G, Ritz B, Perdigón G, Matar C. Immunomodulating capacity ofcommercial fish protein hydrolysate for diet supplementation[J]. Immunobiology,2006,211(5):341-350
[57] Je JY, Qian ZJ, Byun HG, Kim SK. Purification and characterization of an antioxidantpeptide obtained from tuna backbone protein by enzymatic hydrolysis[J]. ProcessBiochem,2007,42(5):840-846
[58] Jun S-Y, Park P-J, Jung W-K, Kim S-K. Purification and characterization of anantioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera)frame protein[J]. Eur Food Res Technol,2004,219(1):20-26
[59] Jung W-K, Mendis E, Je J-Y, Park P-J, Son BW, Kim HC, Choi YK, Kim S-K.Angiotensin I-converting enzyme inhibitory peptide from yellowfin sole (Limandaaspera) frame protein and its antihypertensive effect in spontaneously hypertensiverats[J]. Food Chem,2006,94(1):26-32
[60] Liu C, Wang X, Ma H, Zhang Z, Gao W, Xiao L. Functional properties of proteinisolates from soybeans stored under various conditions[J]. Food Chem,2008,111(1):29-37
[61] Terashima M, Baba T, Ikemoto N, Katayama M, Morimoto T, Matsumura S. NovelAngiotensin-Converting Enzyme (ACE) Inhibitory Peptides Derived from BonelessChicken Leg Meat[J]. J Agr Food Chem,2010,58(12):7432-7436
[62] Kristinsson HG, Rasco BA. Fish Protein Hydrolysates: Production, Biochemical, andFunctional Properties[J]. Crit Rev Food Sci,2000,40(1):43-81
[63] Samaranayaka AGP, Kitts DD, Li-Chan ECY. Antioxidative andAngiotensin-I-Converting Enzyme Inhibitory Potential of a Pacific Hake (Merlucciusproductus) Fish Protein Hydrolysate Subjected to Simulated Gastrointestinal Digestionand Caco-2Cell Permeation[J]. J Agr Food Chem,2010,58(3):1535-1542
[64] Samaranayaka AGP, Li-Chan ECY. Autolysis-assisted production of fish proteinhydrolysates with antioxidant properties from Pacific hake (Merluccius productus)[J].Food Chem,2008,107(2):768-776
[65] Pihlanto A, Korhonen H. Bioactive peptides and proteins. In: Steve LT (ed) Advances inFood and Nutrition Research, Volume47. Academic Press,2003,175-276
[66] Guerard F, Sumaya-Martinez MT, Laroque D, Chabeaud A, Dufossé L. Optimization offree radical scavenging activity by response surface methodology in the hydrolysis ofshrimp processing discards[J]. Process Biochem,2007,42(11):1486-1491
[67] Kristinsson HG, Rasco BA. Kinetics of the hydrolysis of Atlantic salmon (Salmo salar)muscle proteins by alkaline proteases and a visceral serine protease mixture[J]. ProcessBiochem,2000,36(1-2):131-139
[68] Yamamoto N, Ejiri M, Mizuno S. Biogenic Peptides and Their Potential Use[J]. CurrentPharmaceutical Design,2003,9(16):1345-1355
[69] Rajapakse N, Mendis E, Jung W-K, Je J-Y, Kim S-K. Purification of a radicalscavenging peptide from fermented mussel sauce and its antioxidant properties[J]. FoodRes Int,2005,38(2):175-182
[70] Virtanen T, Pihlanto A, Akkanen S, Korhonen H. Development of antioxidant activity inmilk whey during fermentation with lactic acid bacteria[J]. Journal of AppliedMicrobiology,2007,102(1):106-115
[71] Hernández-Ledesma B, del Mar Contreras M, Recio I. Antihypertensive peptides:Production, bioavailability and incorporation into foods[J]. Advances in Colloid andInterface Science,2011,165(1):23-35
[72] Iwai K, Nakaya N, Kawasaki Y, Matsue H. Antioxidative Functions of Natto, A Kind ofFermented Soybeans: Effect on LDL Oxidation and Lipid Metabolism inCholesterol-Fed Rats[J]. J Agr Food Chem,2002,50(12):3597-3601
[73] Wang D, Wang L-j, Zhu F-x, Zhu J-y, Chen XD, Zou L, Saito M, Li L-t. In vitro and invivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditionalChinese salt-fermented soybean food)[J]. Food Chem,2008,107(4):1421-1428
[74] M ller NP, Scholz-Ahrens KE, Roos N, Schrezenmeir J. Bioactive peptides and proteinsfrom foods: indication for health effects[J]. Eur J Nutr,2008,47:171-182
[75] Sannaveerappa T, Carlsson N-G, Sandberg A-S, Undeland I. Antioxidative Properties ofPress Juice From Herring (Clupea harengus) Against Hemoglobin (Hb) MediatedOxidation of Washed Cod Mince[J]. J Agr Food Chem,2007,55(23):9581-9591
[76] Sheih IC, Fang TJ, Wu T-K, Lin P-H. Anticancer and Antioxidant Activities of thePeptide Fraction from Algae Protein Waste[J]. J Agr Food Chem,2009,58(2):1202-1207
[77]刘玉军,魏永利,代龙.肽的分离纯化研究进展[J].辽宁中医杂志,2012,(01):180-181
[78]程鹏,武超,华剑,师佩兰,刘雁,许善初.超滤膜分离的技术原理及其在中药领域中的应用[J].中国医药指南,2010,(11):47-50
[79]金振涛,任玮,陈亮,蔡木易,易维学.离子交换色谱分离海洋胶原肽及其抗氧化活性研究[J].食品与发酵工业,2009,(02):71-75
[80]章绍兵,石云,王璋,许时婴.离子交换色谱和凝胶过滤分离纯化菜籽抗氧化肽[J].中国粮油学报,2008,(05):154-159
[81] Amarowicz R, Shahidi F. Antioxidant activity of peptide fractions of capelin proteinhydrolysates[J]. Food Chem,1997,58(4):355-359
[82] Bougatef A, Nedjar-Arroume N, Manni L, Ravallec R, Barkia A, Guillochon D, Nasri M.Purification and identification of novel antioxidant peptides from enzymatichydrolysates of sardinelle (Sardinella aurita) by-products proteins[J]. Food Chem,2010,118(3):559-565
[83] Sinsuwan S, Rodtong S, Yongsawatdigul J. Purification and Characterization of aSalt-Activated and Organic Solvent-Stable Heterotrimer Proteinase from Virgibacillus spSK33Isolated from Thai Fish Sauce[J]. J Agr Food Chem,2010,58(1):248-256
[84] Balti R, Nedjar-Arroume N, Bougatef A, Guillochon D, Nasri M. Three novelangiotensin I-converting enzyme (ACE) inhibitory peptides from cuttlefish (Sepiaofficinalis) using digestive proteases[J]. Food Res Int,2010,43(4):1136-1143
[85] Chen C, Chi YJ, Zhao MY, Lv L. Purification and identification of antioxidant peptidesfrom egg white protein hydrolysate[J]. Amino Acids,2012,43(1):457-466
[86] Wilce MCJ, Aguilar MI, Hearn MTW. High-performance liquid chromatography ofamino acids, peptides and proteins: CVII. A Analysis of group retention contributions forpeptides separated with a range of mobile and stationary phases by reversed-phasehigh-performance liquid chromatography[J]. Journal of Chromatography A,1991,536(0):165-183
[87]刘彤,耿信笃.疏水色谱法的进展及其在生化研究中的应用[J].色谱,1998,(01):32-36
[88]王莉,刘道杰,李连之.亲和层析在蛋白质研究中的应用进展[J].理化检验(化学分册),2007,(06):515-517
[89]程宏英.毛细管电泳应用于生物活性物质的分离和检测.博士,苏州大学,2012
[90]孙亦平,秦雯.连续流动快原子轰击质谱法[J].中国药科大学学报,1988,(04):309-311
[91]郭寅龙,刘晗青,余翀天.液相色谱/电喷雾质谱(LC/ESI/MS)在蛋白质分析鉴定中的应用[J].分析测试技术与仪器,2001,(03):129-133
[92]赵晓光,杨松成,马龙华.新一代串联飞行时间质谱仪及其创新技术[J].现代仪器,2007,(04):9-14+15
[93]张纯丽,马美湖.活性多肽提取分离方法研究进展[J].农产品加工(学刊),2006,(03):27-29+32
[94] Kumar NSS, Nazeer RA, Jaiganesh R. Purification and identification of antioxidantpeptides from the skin protein hydrolysate of two marine fishes, horse mackerel(Magalaspis cordyla) and croaker (Otolithes ruber)[J]. Amino Acids,2012,42(5):1641-1649
[95]李艳红.鹰嘴豆蛋白酶解物的制备及其抗氧化肽的研究[D].博士,江南大学,2008
[96] Shahidi F, Janak Kamil YVA. Enzymes from fish and aquatic invertebrates and theirapplication in the food industry[J]. Trends in Food Science&Technology,2001,12(12):435-464
[97] Nip WK, Lan CY, Moy JH. Partial Characterization of a Collagenolytic Enzyme FractionFrom the Hepatopancreas of the Freshwater Prawn, Macrobrachium rosenbergii[J]. JFood Sci,1985,50(4):1187-1188
[98] Bracho GE, Haard NF. IDENTIFICATION OF TWO MATRIXMETALLOPROTEINASES IN THE SKELETAL MUSCLE OF PACIFIC ROCKFISH(SEBASTES SP.)[J]. J Food Biochem,1995,19(4):299-319
[99] Gildberg A. Aspartic proteinases in fishes and aquatic invertebrates[J]. ComparativeBiochemistry and Physiology Part B: Comparative Biochemistry,1988,91(3):425-435
[100] Gildberg A. Purification and characterization of pepsins from the arctic fish capelin(Mallotus villosus)[J]. Comparative Biochemistry and Physiology Part A: Physiology,1983,75(3):337-342
[101] Haard N, Simpson B, Sikorski Z (1995) Biotechnological Applications of SeafoodProteins and Other Nitrogenous Compounds. In: Sikorski Z, Pan B, Shahidi F (eds)Seafood Proteins. Springer US, pp194-216. doi:10.1007/978-1-4615-7828-4_13
[102] Haard NF, Simpson BK (1994) Proteases from aquatic organisms and their uses in theseafood industry. In: Martin AM (ed) Fisheries Processing. Springer US, pp132-154.doi:10.1007/978-1-4615-5303-8_6
[103] De Vecchi S, Coppes Z. MARINE FISH DIGESTIVE PROTEASES—RELEVANCETO FOOD INDUSTRY AND THE SOUTH-WEST ATLANTIC REGION—AREVIEW[J]. J Food Biochem,1996,20(1):193-214
[104] ásgeirsson B, Bjarnason JB. Structural and kinetic properties of chymotrypsin fromatlantic cod (Gadus morhua). Comparison with bovine chymotrypsin[J]. ComparativeBiochemistry and Physiology Part B: Comparative Biochemistry,1991,99(2):327-335
[105] Pastoriza L, Sampedro G, Cabo ML, Herrera JJR, Bernárdez M. Solubilisation ofproteins from rayfish residues by endogenous and commercial enzymes[J]. J Sci FoodAgr,2004,84(1):83-88
[106] Chengchu Liu, Katsuji Morioka, Yoshiaki Itoh, Obatake A. Autolysis: An effective wayto recover protein from fish solid waste[J]. Journal of Shanghai Ocean University,2003,12:71-76
[107] Shenouda SYK, Pigott GM. LIPID-PROTEIN INTERACTION DURING AQUEOUSEXTRACTION OF FISH PROTEIN: FISH ACTIN PREPARATION ANDPURIFICATION[J]. J Food Sci,1975,40(3):520-522
[108] Divakaran S, Kim BG, Ostrowski AC. Digestive enzymes present in Pacific threadfinPolydactylus sexfilis (Bloch&Schneider1801) and bluefin trevally Caranxmelampygus (Cuvier1833)[J]. Aquac Res,1999,30(10):781-787
[109] Saether O, Ellingsen TE, Mohr V. Proteolysis post mortem in North Atlantic krill[J].Comparative Biochemistry and Physiology Part B: Comparative Biochemistry,1987,88(1):165-176
[110] Adler-Nissen J. Enzymic hydrolysis of food proteins[M]. Elsevier Applied SciencePublishers,1986.
[111]赵钟兴.蚕蛹蛋白酶解制备抗氧化和降血压活性产物及其动力学研究[D].博士,广西大学,2012
[112] Byun HG, Lee JK, Park HG, Jeon JK, Kim SK. Antioxidant peptides isolated from themarine rotifer, Brachionus rotundiformis[J]. Process Biochem,2009,44(8):842-846
[1]王俊杰.二十一世纪的天然蛋白质主要来源[J].山东食品科技,2000,(05):2
[2]蒋定文,林梦,沈先荣,何颖,李珂娴,陈伟,钱甜甜,王岩,刘玉明.鳀鱼的营养分析与评价[J].中国海洋药物,2010,(04):50-54
[3] Chalamaiah M, Rao GN, Rao DG, Jyothirmayi T. Protein hydrolysates from meriga(Cirrhinus mrigala) egg and evaluation of their functional properties[J]. Food Chem,2010,120(3):652-657
[4] Liaset B, Espe M. Nutritional composition of soluble and insoluble fractions obtained byenzymatic hydrolysis of fish-raw materials[J]. Process Biochem,2008,43(1):42-48
[5] M ller NP, Scholz-Ahrens KE, Roos N, Schrezenmeir J. Bioactive peptides and proteinsfrom foods: indication for health effects[J]. Eur J Nutr,2008,47:171-182
[6] Martínez A, Olsen RL, Serra JL. Purification and characterization of two trypsin-likeenzymes from the digestive tract of anchovy Engraulis encrasicholus[J]. ComparativeBiochemistry and Physiology Part B: Comparative Biochemistry,1988,91(4):677-684
[7] Alder-Nissen. Enzymic hydrolysis of food protein[M]. Elsevier Applied SciencePublishers,1986
[8] Gonzàlez-Tello P, Camacho F, Jurado E, Páez MP, Guadix EM. Enzymatic hydrolysis ofwhey proteins: I. Kinetic models[J]. Biotechnol Bioeng,1994,44(4):523-528
[9] Aruoma OI. Nutrition and health aspects of free radicals and antioxidants[J]. Food ChemToxicol,1994,32(7):671-683
[10]杨慧芬,李明元,沈文.食品卫生理化检验标准手册[M].北京：中国标准出版社,1998:149-173
[11] Bidlingmeyer BA, Cohen, S. A., Tarvin, T. L., Frost, B. A new, rapid, high sensitivityanalysis of amino acids in food type samples[J]. Journal of the Association of OfficialAnalytical Chemists,1987,70:241-245
[12] Nilsang S, Lertsiri S, Suphantharika M, Assavanig A. Optimization of enzymatichydrolysis of fish soluble concentrate by commercial proteases[J]. Journal of FoodEngineering,2005,70(4):571-578
[13] Je J-Y, Lee K-H, Lee MH, Ahn C-B. Antioxidant and antihypertensive proteinhydrolysates produced from tuna liver by enzymatic hydrolysis[J]. Food Res Int,2009,42(9):1266-1272
[14] FAO/WHO Protein quality evaluation.(Report of Joint FAO/WHO Expert Consultation.FAO Food and Nutrition Paper51) FAO/WHO R, Italy(1991).
[15] Teng D, Fang Y, Song X, Gao Y. Optimization of enzymatic hydrolysis parameters forantioxidant capacity of peptide from goat placenta[J]. Food and Bioproducts Processing,2011,89(3):202-208
[16] Byun HG, Lee JK, Park HG, Jeon JK, Kim SK. Antioxidant peptides isolated from themarine rotifer, Brachionus rotundiformis[J]. Process Biochem,2009,44(8):842-846
[17] Clemente A, Vioque J, Sanchez-Vioque R, Pedroche J, Millán F. Production of ExtensiveChickpea (Cicer arietinum L.) Protein Hydrolysates with Reduced Antigenic Activity[J].J Agr Food Chem,1999,47(9):3776-3781
[18] Pacheco-Aguilar R, Mazorra-Manzano MA, Ramírez-Suárez JC. Functional propertiesof fish protein hydrolysates from Pacific whiting(Merluccius productus) muscleproduced by a commercial protease[J]. Food Chem,2008,109(4):782-789
[19] Márquez MC, Vázquez MA. Modeling of enzymatic protein hydrolysis[J]. ProcessBiochem,1999,35(1–2):111-117
[1]王俊杰.二十一世纪的天然蛋白质主要来源[J].山东食品科技,2000,(05):2
[2]蒋定文,林梦,沈先荣,何颖,李珂娴,陈伟,钱甜甜,王岩,刘玉明.鳀鱼的营养分析与评价[J].中国海洋药物,2010,(04):50-54
[3] Chalamaiah M, Rao GN, Rao DG, Jyothirmayi T. Protein hydrolysates from meriga(Cirrhinus mrigala) egg and evaluation of their functional properties[J]. Food Chem,2010,120(3):652-657
[4] Liaset B, Espe M. Nutritional composition of soluble and insoluble fractions obtained byenzymatic hydrolysis of fish-raw materials[J]. Process Biochem,2008,43(1):42-48
[5] M ller NP, Scholz-Ahrens KE, Roos N, Schrezenmeir J. Bioactive peptides and proteinsfrom foods: indication for health effects[J]. Eur J Nutr,2008,47:171-182
[6] Martínez A, Olsen RL, Serra JL. Purification and characterization of two trypsin-likeenzymes from the digestive tract of anchovy Engraulis encrasicholus[J]. ComparativeBiochemistry and Physiology Part B: Comparative Biochemistry,1988,91(4):677-684
[7] Alder-Nissen. Enzymic hydrolysis of food protein[M]. Elsevier Applied SciencePublishers,1986.
[8] Gonzàlez-Tello P, Camacho F, Jurado E, Páez MP, Guadix EM. Enzymatic hydrolysis ofwhey proteins: I. Kinetic models[J]. Biotechnol Bioeng,1994,44(4):523-528
[9] Aruoma OI. Nutrition and health aspects of free radicals and antioxidants[J]. Food ChemToxicol,1994,32(7):671-683
[10]杨慧芬,李明元,沈文.食品卫生理化检验标准手册[M].北京：中国标准出版社,1998:149-173
[11] Bidlingmeyer BA, Cohen, S. A., Tarvin, T. L., Frost, B. A new, rapid, high sensitivityanalysis of amino acids in food type samples[J]. Journal of the Association of OfficialAnalytical Chemists,1987,70:241-245
[12] Nilsang S, Lertsiri S, Suphantharika M, Assavanig A. Optimization of enzymatichydrolysis of fish soluble concentrate by commercial proteases[J]. Journal of FoodEngineering,2005,70(4):571-578
[13] Je J-Y, Lee K-H, Lee MH, Ahn C-B. Antioxidant and antihypertensive proteinhydrolysates produced from tuna liver by enzymatic hydrolysis[J]. Food Res Int,2009,42(9):1266-1272
[14] FAO/WHO Protein quality evaluation.(Report of Joint FAO/WHO Expert Consultation.FAO Food and Nutrition Paper51) FAO/WHO R, Italy (1991)
[15] Teng D, Fang Y, Song X, Gao Y. Optimization of enzymatic hydrolysis parameters forantioxidant capacity of peptide from goat placenta[J]. Food and Bioproducts Processing,2011,89(3):202-208
[16] Byun HG, Lee JK, Park HG, Jeon JK, Kim SK. Antioxidant peptides isolated from themarine rotifer, Brachionus rotundiformis[J]. Process Biochem,2009,44(8):842-846
[17] Clemente A, Vioque J, Sanchez-Vioque R, Pedroche J, Millán F. Production of ExtensiveChickpea (Cicer arietinum L.) Protein Hydrolysates with Reduced Antigenic Activity[J].J Agr Food Chem,1999,47(9):3776-3781
[18] Pacheco-Aguilar R, Mazorra-Manzano MA, Ramírez-Suárez JC. Functional propertiesof fish protein hydrolysates from Pacific whiting(Merluccius productus) muscleproduced by a commercial protease[J]. Food Chem,2008,109(4):782-789
[19] Márquez MC, Vázquez MA. Modeling of enzymatic protein hydrolysis[J]. ProcessBiochem,1999,35(1–2):111-117
[20]张丽霞,顾振新,周剑忠,刘红锦,黄开红,龚小峰.双酶水解麦胚制备抗氧化肽的工艺优化[J].江苏农业学报,2010,(03):601-606
[21]杨文雄,高彦祥.响应面法及其在食品工业中的应用[J].中国食品添加剂,2005,(02):68-71
[22]王永菲,王成国.响应面法的理论与应用[J].中央民族大学学报(自然科学版),2005,(03):236-240
[23] Scheffé H. Experiments With Mixtures[J]. Journal of the Royal Statistical Society SeriesB (Methodological),1958,20(2):344-360
[24] Lin L, Yan R, Liu Y, Jiang W. In-depth investigation of enzymatic hydrolysis of biomasswastes based on three major components: Cellulose, hemicellulose and lignin[J].Bioresource Technol,2010,101(21):8217-8223
[25]赵珊珊,朱志伟,曾庆孝,晁岱秀.不同蛋白酶酶解罗非鱼肉制备蛋白水解液的过程变化规律研究[J].现代食品科技,2008,(02):115-119
[26]王丹丹,胡蓉.脱脂小麦胚芽酶解及其水解物抗氧化性研究[J].现代面粉工业,2009,2:44-47
[27]沈悦.番木瓜蛋白酶研究与应用综述[J].科技信息(科学教研),2008,(11):313-314
[28] Cumby N, Zhong Y, Naczk M, Shahidi F. Antioxidant activity and water-holdingcapacity of canola protein hydrolysates[J]. Food Chem,2008,109(1):144-148
[29] Guerard F, Sumaya-Martinez MT, Laroque D, Chabeaud A, Dufossé L. Optimization offree radical scavenging activity by response surface methodology in the hydrolysis ofshrimp processing discards[J]. Process Biochem,2007,42(11):1486-1491
[30] Sumaya-Martínez T, Castillo-Morales A, Favela-Torres E, Huerta-Ochoa S,Prado-Barragán LA. Fish protein hydrolysates from gold carp (Carassiusauratus): I. A study of hydrolysis parameters using response surface methodology[J].J Sci Food Agr,2005,85(1):98-104
[31] Bhaskar N, Mahendrakar NS. Protein hydrolysate from visceral waste proteins of Catla(Catla catla): Optimization of hydrolysis conditions for a commercial neutral protease[J].Bioresource Technol,2008,99(10):4105-4111
[32] Linder M, Fanni J, Parmentier M, Sergent M, Phan-Tan-Luu R. Protein Recovery fromVeal Bones by Enzymatic Hydrolysis[J]. J Food Sci,1995,60(5):949-952
[33] Ovissipour M, Abedian A, Motamedzadegan A, Rasco B, Safari R, Shahiri H. The effectof enzymatic hydrolysis time and temperature on the properties of protein hydrolysatesfrom Persian sturgeon (Acipenser persicus) viscera[J]. Food Chem,2009,115(1):238-242
[34] Va tag, Popovi L, Popovi S, Krimer V, Peri in D. Hydrolysis of pumpkin oil cakeprotein isolate and free radical scavenging activity of hydrolysates: Influence oftemperature, enzyme/substrate ratio and time[J]. Food and Bioproducts Processing,2010,88(2–3):277-282
[1] Harman D. Role of Free Radicals in Mutation, Cancer, Aging, and the Maintenance ofLife[J]. Radiation Research,1962,16(5):753-763
[2] Fearon IM, Faux SP. Oxidative stress and cardiovascular disease: Novel tools give (free)radical insight[J]. Journal of Molecular and Cellular Cardiology,2009,47(3):372-381
[3]陈伟,林映才,马现永,蒋宗勇.一些抗氧化剂的抗/促氧化作用及其机制[J].动物营养学报,2012,24(4):595-605
[4] Harnedy PA, FitzGerald RJ. Bioactive peptides from marine processing waste andshellfish: A review[J]. Journal of Functional Foods,2012,4(1):6-24
[5]张岩,吴燕燕,李来好,杨贤庆,宫晓静.酶法制备海洋活性肽及其功能活性研究进展[J].生物技术通报,2012,(03):42-48
[6] Aneiros A, Garateix A. Bioactive peptides from marine sources: pharmacologicalproperties and isolation procedures[J]. Journal of Chromatography B,2004,803(1):41-53
[7]曾名勇,崔海英,李八方.海洋生物活性肽及其生物活性研究进展[J].中国海洋药物,2005,(01):46-51
[8] Kim S-K, Wijesekara I. Development and biological activities of marine-derived bioactivepeptides: A review[J]. Journal of Functional Foods,2010,2(1):1-9
[9] Bougatef A, Nedjar-Arroume N, Manni L, Ravallec R, Barkia A, Guillochon D, Nasri M.Purification and identification of novel antioxidant peptides from enzymatichydrolysates of sardinelle (Sardinella aurita) by-products proteins[J]. Food Chem,2010,118(3):559-565
[10] Jamdar SN, Harikumar P. A rapid autolytic method for the preparation of proteinhydrolysate from poultry viscera[J]. Bioresource Technol,2008,99(15):6934-6940
[11] Samaranayaka AGP, Li-Chan ECY. Food-derived peptidic antioxidants: A review of theirproduction, assessment, and potential applications[J]. Journal of Functional Foods,2011,3(4):229-254
[12] Slizyte R, Mozuraityte R, Martinez-Alvarez O, Falch E, Fouchereau-Peron M, Rustad T.Functional, bioactive and antioxidative properties of hydrolysates obtained from cod(Gadus morhua) backbones[J]. Process Biochem,2009,44(6):668-677
[13]陈洁,胡晓赟.蛋白水解物的抗氧化性研究与展望[J].中国食品学报,2011,(09):111-119
[14]曾军,石国荣.天然产物抗氧化活性的测定方法和原理[J].安徽农学通报,2008,(22):35-36
[15] Je JY, Park PJ, Kim SK. Antioxidant activity of a peptide isolated from Alaska pollack(Theragra chalcogramma) frame protein hydrolysate[J]. Food Res Int,2005,38(1):45-50
[16] Bougatef A, Hajji M, Balti R, Lassoued I, Triki-Ellouz Y, Nasri M. Antioxidant and freeradical-scavenging activities of smooth hound (Mustelus mustelus) muscle proteinhydrolysates obtained by gastrointestinal proteases[J]. Food Chem,2009,114(4):1198-1205
[17] Je J-Y, Lee K-H, Lee MH, Ahn C-B. Antioxidant and antihypertensive proteinhydrolysates produced from tuna liver by enzymatic hydrolysis[J]. Food Res Int,2009,42(9):1266-1272
[18] Li X-x, Han L-j, Chen L-j. In vitro antioxidant activity of protein hydrolysates preparedfrom corn gluten meal[J]. J Sci Food Agr,2008,88(9):1660-1666
[19] Dinis TCP, Madeira VMC, Almeida LM. Action of Phenolic Derivatives(Acetaminophen, Salicylate, and5-Aminosalicylate) as Inhibitors of Membrane LipidPeroxidation and as Peroxyl Radical Scavengers[J]. Arch Biochem Biophys,1994,315(1):161-169
[20] Osawa T, Namiki M. Natural antioxidants isolated from eucalyptus leaf waxes[J]. J AgrFood Chem,1985,33(5):777-780
[21] Xie ZJ, Huang JR, Xu XM, Jin ZY. Antioxidant activity of peptides isolated from alfalfaleaf protein hydrolysate[J]. Food Chem,2008,111(2):370-376
[22] Thiansilakul Y, Benjakul S, Shahidi F. Compositions, functional properties andantioxidative activity of protein hydrolysates prepared from round scad (Decapterusmaruadsi)[J]. Food Chem,2007,103(4):1385-1394
[23] Klompong V, Benjakul S, Kantachote D, Shahidi F. Antioxidative activity and functionalproperties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) asinfluenced by the degree of hydrolysis and enzyme type[J]. Food Chem,2007,102(4):1317-1327
[24] Zhang SB, Wang Z, Xu SY. Antioxidant and antithrombotic activities of rapeseedpeptides[J]. J Am Oil Chem Soc,2008,85(6):521-527
[25]王建英,任引哲,王迎新.氧自由基与人体健康[J].化学世界,2006,(01):61-63
[26] Dreher D, Junod AF. Role of oxygen free radicals in cancer development[J]. EuropeanJournal of Cancer,1996,32(1):30–35
[27]赵艳红,李建科,赵维,吴晓霞.常见药食植物提取物体外抗氧化活性的评价[J].食品科学,2009,(03):104-108
[28]刘骞,施雪,孔保华.鲤鱼鱼肉蛋白酶水解物抗氧化性及功能特性[J].食品科学,2012,(05):19-24
[29] Saiga A, Tanabe S, Nishimura T. Antioxidant Activity of Peptides Obtained from PorcineMyofibrillar Proteins by Protease Treatment[J]. J Agr Food Chem,2003,51(12):3661-3667
[30]任娇艳.草鱼蛋白源抗疲劳生物活性肽的制备分离及鉴定技术研究[D].博士,华南理工大学,2008
[31] Lee J, Koo N, Min D. Reactive oxygen species, aging, and antioxidativenutraceuticals[J]. Comprehensive reviews in food science and food safety,2004,3(1):21-33
[32] Kong B, Xiong YL. Antioxidant Activity of Zein Hydrolysates in a Liposome Systemand the Possible Mode of Action [J]. J Agr Food Chem,2006,54(16):6059-6068
[33] KAREL M, TANNENBAUM SR, WALLACE DH, MALONEY H. Autoxidation ofMethyl Linoleate in Freeze‐Dried Model Systems. III. Effects of Added AminoAcids[J]. J Food Sci,1966,31(6):892-896
[34] Marcuse R. Antioxidative effect of amino-acids[J]. Nature,1960,186:886-887
[1]刘玉军,魏永利,代龙.肽的分离纯化研究进展[J].辽宁中医杂志,2012,(01):180-181
[2] Newey H, Smyth D. Intracellular hydrolysis of dipeptides during intestinal absorption[J].The Journal of physiology,1960,152(2):367-380
[3] Hara H, Funabiki R, Iwata M, Yamazaki K. Portal absorption of small peptides in ratsunder unrestrained conditions[J]. The Journal of nutrition,1984,114(6):1122-1129
[4] Bougatef A, Nedjar-Arroume N, Manni L, Ravallec R, Barkia A, Guillochon D, Nasri M.Purification and identification of novel antioxidant peptides from enzymatichydrolysates of sardinelle (Sardinella aurita) by-products proteins[J]. Food Chem,2010,118(3):559-565
[5] Broncano JM, Otte J, Petrón MJ, Parra V, Timón ML. Isolation and identification of lowmolecular weight antioxidant compounds from fermented “chorizo” sausages[J]. MeatScience,2012,90(2):494-501
[6] Nasri R, Amor IB, Bougatef A, Nedjar-Arroume N, Dhulster P, Gargouri J, ChaabouniMK, Nasri M. Anticoagulant activities of goby muscle protein hydrolysates[J]. FoodChem,2012,133(3):835-841
[7] Hwang J-Y, Shyu Y-S, Wang Y-T, Hsu C-K. Antioxidative properties of proteinhydrolysate from defatted peanut kernels treated with esperase[J]. LWT-Food Scienceand Technology,2010,43(2):285-290
[8]杨西岳.膜分离技术[J].天然产物分离,2003,1(2):19-20
[9]陆健.蛋白质纯化技术及应用.化学工业出版社,2005
[10]吕微,蒋剑春,徐俊明.蛋白质提取及分离纯化研究进展[J].精细石油化工进展,2010,(11):52-58
[11] Zhang L, Li J, Zhou K. Chelating and radical scavenging activities of soy proteinhydrolysates prepared from microbial proteases and their effect on meat lipidperoxidation[J]. Bioresource Technol,2010,101(7):2084-2089
[12]侯琤斐,任虹,彭乙雪,刘曼.膜分离技术在食品精深加工中的应用[J].食品科学,2012,33(13):287-291
[13] You L, Zhao M, Regenstein JM, Ren J. Purification and identification of antioxidativepeptides from loach (Misgurnus anguillicaudatus) protein hydrolysate by consecutivechromatography and electrospray ionization-mass spectrometry[J]. Food Res Int,2010,43(4):1167-1173
[14] Liu Q, Kong B, Xiong YL, Xia X. Antioxidant activity and functional properties ofporcine plasma protein hydrolysate as influenced by the degree of hydrolysis[J]. FoodChem,2010,118(2):403-410
[15]张东杰,马中苏.凝胶过滤色谱分离大豆抗氧化肽活性的研究[J].中国酿造,2010,(6):41-44
[16] Cheung IW, Cheung LK, Tan NY, Li-Chan EC. The role of molecular size in antioxidantactivity of peptide fractions from Pacific hake ( Merluccius productus)hydrolysates[J]. Food Chem,2012,134(3):1297-1306
[17] Je JY, Park PJ, Kim SK. Antioxidant activity of a peptide isolated from Alaska pollack(Theragra chalcogramma) frame protein hydrolysate[J]. Food Res Int,2005,38(1):45-50
[18] Kim S-Y, Je J-Y, Kim S-K. Purification and characterization of antioxidant peptide fromhoki ( Johnius belengerii) frame protein by gastrointestinal digestion[J]. TheJournal of Nutritional Biochemistry,2007,18(1):31-38
[19] Wu HC, Chen HM, Shiau CY. Free amino acids and peptides as related to antioxidantproperties in protein hydrolysates of mackerel (Scomber austriasicus)[J]. Food Res Int,2003,36(9-10):949-957
[20]李艳红(2008)鹰嘴豆蛋白酶解物的制备及其抗氧化肽的研究.博士,江南大学,
[21] R.M.坎普等著,施蕴渝等译.蛋白质结构分析、制备、鉴定与微量测序[D].北京:科学出版社.2000[J].
[22] Suetsuna K. Antioxidant peptides from the protease digest of prawn (Penaeus japonicus)muscle[J]. Mar Biotechnol,2000,2(1):5-10
[23] Saiga A, Tanabe S, Nishimura T. Antioxidant activity of peptides obtained from porcinemyofibrillar proteins by protease treatment[J]. J Agr Food Chem,2003,51(12):3661-3667
[24] Naqash SY, Nazeer RA. Antioxidant Activity of Hydrolysates and Peptide Fractions ofNemipterus japonicus and Exocoetus volitans Muscle[J]. J Aquat Food Prod T,2010,19(3):180-192
[25] Marcuse R. Antioxidative effect of amino-acids[J].1960:
[26] Suetsuna K, CHEN J-R. Isolation and characterization of peptides with antioxidantactivity derived from wheat gluten[J]. Food Sci Technol Res,2002,8(3):227-230
[27] Chen H-M, Muramoto K, Yamauchi F, Fujimoto K, Nokihara K. Antioxidativeproperties of histidine-containing peptides designed from peptide fragments found in thedigests of a soybean protein[J]. J Agr Food Chem,1998,46(1):49-53
[28]谢正军,金征宇,徐学明,陈寒青.苜蓿叶蛋白及其酶解物抗氧化活性的比较[J].食品与生物技术学报,2009,28(5):627-632
[29] Decker EA, Ivanov V, Zhu B-Z, Frei B. Inhibition of low-density lipoprotein oxidationby carnosine and histidine[J]. J Agr Food Chem,2001,49(1):511-516
[30] Klebanov G, Teselkin Y, Babenkova I, Lyubitsky O, Rebrova O, Boldyrev A, VladimirovY. Effect of carnosine and its components on free-radical reactions[J]. Membrane&cellbiology,1998,12(1):89
[31] Chan KM, Decker EA, Feustman C. Endogenous skeletal muscle antioxidants[J].Critical Reviews in Food Science&Nutrition,1994,34(4):403-426
[1]崔欣,效梅,安立龙.海洋生物活性肽的生理功能及其应用研究进展[J].广东农业科学,2013,(09):103-105+109
[2] Suetsuna K, CHEN J-R. Isolation and characterization of peptides with antioxidantactivity derived from wheat gluten[J]. Food Sci Technol Res,2002,8(3):227-230
[3]张岩,吴燕燕,李来好,杨贤庆,宫晓静.酶法制备海洋活性肽及其功能活性研究进展[J].生物技术通报,2012,(03):42-48
[4] Newey H, Smyth D. Intracellular hydrolysis of dipeptides during intestinal absorption[J].The Journal of physiology,1960,152(2):367-380
[5] Hara H, Funabiki R, Iwata M, Yamazaki K. Portal absorption of small peptides in ratsunder unrestrained conditions[J]. The Journal of nutrition,1984,114(6):1122-1129
[6] Vermeirssen V, Van Camp J, Devos L, Verstraete W. Release of Angiotensin I ConvertingEnzyme (ACE) Inhibitory Activity during in Vitro Gastrointestinal Digestion: fromBatch Experiment to Semicontinuous Model[J]. J Agr Food Chem,2003,51(19):5680-5687
[7] Matuschek E, Towo E, Svanberg U. Oxidation of polyphenols in phytate-reducedhigh-tannin cereals: effect on different phenolic groups and on in vitro accessible iron[J].J Agr Food Chem,2001,49(11):5630-5638
[8] FAO/WHO Protein quality evaluation.(Report of Joint FAO/WHO Expert Consultation.FAO Food and Nutrition Paper51) FAO/WHO R, Italy(1991).
[9]王小生.必需氨基酸对人体健康的影响[J].中国食物与营养,2005,7:48-49
[10]苏国万.花生粕酶解及其产物呈味特性研究[D].博士,华南理工大学,2012
[11] Byun HG, Lee JK, Park HG, Jeon JK, Kim SK. Antioxidant peptides isolated from themarine rotifer, Brachionus rotundiformis[J]. Process Biochem,2009,44(8):842-846
[12] Wu HC, Chen HM, Shiau CY. Free amino acids and peptides as related to antioxidantproperties in protein hydrolysates of mackerel (Scomber austriasicus)[J]. Food Res Int,2003,36(9-10):949-957
[13] Alemán A, Giménez B, Pérez-Santin E, Gómez-Guillén M, Montero P. Contribution ofLeu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequencesisolated from squid gelatin hydrolysate[J]. Food Chem,2011,125(2):334-341
[14] Je JY, Park PJ, Kim SK. Antioxidant activity of a peptide isolated from Alaska pollack(Theragra chalcogramma) frame protein hydrolysate[J]. Food Res Int,2005,38(1):45-50
[15] Liu Q, Kong B, Xiong YL, Xia X. Antioxidant activity and functional properties ofporcine plasma protein hydrolysate as influenced by the degree of hydrolysis[J]. FoodChem,2010,118(2):403-410
[16]杨彩艳,宋俊梅.低分子量肽分离方法的研究状况[J].粮食加工,2009,34(5):38-40
[17]董士远,刘尊英,曾名湧,赵元晖,郭玉华,汪东风.两种酶水解鲢鱼蛋白产物功能性质研究[J].食品科学,2008,29(12):94-98
[18]沈同.生物化学(第二版)[M].北京：高等教育出版社.1991:163-175
[19] Arcan I, Yemenicio lu A. Antioxidant activity of protein extracts from heat-treated orthermally processed chickpeas and white beans[J]. Food Chem,2007,103(2):301-312
[20] Mutilangi W, Panyam D, Kilara A. Functional Properties of Hydrolysates fromProteolysis of Heat‐denatured Whey Protein Isolate[J]. J Food Sci,1996,61(2):270-275
[21] Nicoli MC, Anese M, Parpinel MT, Franceschi S, Lerici CR. Loss and/or formation ofantioxidants during food processing and storage[J]. Cancer Letters,1997,114(1):71-74
[22] Zhu L, Chen J, Tang X, Xiong YL. Reducing, radical scavenging, and chelationproperties of in vitro digests of alcalase-treated zein hydrolysate[J]. J Agr Food Chem,2008,56(8):2714-2721
[2] Martinez A, Gildberg A. Autolytic degradation of belly tissue in anchovy (Engraulisencrasicholus)[J]. International Journal of Food Science&Technology,1988,23(2):185-194
[3] Martinez A, Serra JL. Proteoltyic activities in the digestive tract of anchovy (Engraulisencrasicholus)[J]. Comparative Biochemistry and Physiology Part B: ComparativeBiochemistry,1989,93(1):61-66
[4] Martínez A, Olsen RL, Serra JL. Purification and characterization of two trypsin-likeenzymes from the digestive tract of anchovy Engraulis encrasicholus[J]. ComparativeBiochemistry and Physiology Part B: Comparative Biochemistry,1988,91(4):677-684
[5] Hernández-Herrero MM, Roig-Sagués AX, López-Sabater EI, Rodríguez-Jerez JJ,Mora-Ventura MT. Protein Hydrolysis and Proteinase Activity during the Ripening ofSalted Anchovy (Engraulis encrasicholus L.). A Microassay Method for Determining theProtein Hydrolysis[J]. J Agr Food Chem,1999,47(8):3319-3324
[6] Heu M-S, Pyeun J-H, Kim H-R, Godber JS. PURIFICATION ANDCHARACTERIZATION OF ALKALINE PROTEINASES FROM THE VISCERA OFANCHOVY, ENGRAVLIS JAPONICA[J]. J Food Biochem,1991,15(1):51-66
[7] Heu MS, Kim HR, Pyeun JH. Comparison of trypsin and chymotrypsin from the visceraof anchovy, Engraulis japonica[J]. Comparative Biochemistry and Physiology Part B:Biochemistry and Molecular Biology,1995,112(3):557-567
[8] Ishida M, Sugiyama N, Sato M, Nagayama F. Two kinds of neutral serine proteinases insalted muscle of anchovy, Engraulis japonica[J]. Bioscience, biotechnology, andbiochemistry,1995,59(6):1107-1112
[9] Heu MS, Kim HR, Cho DM, Godber JS, Pyeun JH. Purification and Characterization ofCathepsin L-Like Enzyme from the Muscle of Anchovy, Engraulis japonica[J].Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology,1997,118(3):523-529
[10] Kim JH, Ahn HJ, Yook HS, Kim KS, Rhee MS, Ryu GH, Byun MW. Color, flavor, andsensory characteristics of gamma-irradiated salted and fermented anchovy sauce[J].Radiation Physics and Chemistry,2004,69(2):179-187
[11]吕英涛,康从民,韩春超,薛长湖.鳀鱼内源蛋白酶初步研究[J].食品科学,2009,(17):270-273
[12]徐伟,于刚,薛勇.鳀鱼自溶水解过程的生化变化[J].食品科技,2010,(04):136-139
[13]王小军,张绵松,袁文鹏,夏雪奎,孟秀梅,刘昌衡.鳀鱼蛋白酶解条件响应面优化[J].食品研究与开发,2009,(12):48-53
[14]周明明,徐伟,薛长湖,栾东磊,吕英涛,李陶陶.鳀鱼酶解技术的条件优化[J].食品工业科技,2009,(02):158-161
[15]高志中,陈小娥,马永钧.鳀鱼蛋白粉制备工艺研究[J].浙江海洋学院学报(自然科学版),2011,(04):286-291
[16] Wu H, Liu Z, Zhao Y, Zeng M. Enzymatic preparation and characterization ofiron-chelating peptides from anchovy (Engraulis japonicus) muscle protein[J]. Food ResInt,2012,48(2):435-441
[17]米恒振,薛勇,薛长湖,周明明.大孔吸附树脂静态处理对鳀鱼酶解液ACE抑制活性的影响[J].食品工业科技,2010,(08):105-107
[18] Elias RJ, Kellerby SS, Decker EA. Antioxidant activity of proteins and peptides[J]. CritRev Food Sci,2008,48(5):430-441
[19] Shahidi F. Antioxidants in food and food antioxidants[J]. Food/Nahrung,2000,44(3):158-163
[20] Pena-Ramos EA, Xiong YLL. Whey and soy protein, hydrolysates inhibit lipid oxidationin, cooked pork patties[J]. Meat Science,2003,64(3):259-263
[21] Ren J, Zhao M, Shi J, Wang J, Jiang Y, Cui C, Kakuda Y, Xue SJ. Purification andidentification of antioxidant peptides from grass carp muscle hydrolysates byconsecutive chromatography and electrospray ionization-mass spectrometry[J]. FoodChem,2008,108(2):727-736
[22] Davalos A, Miguel M, Bartolome B, Lopez-Fandino R. Antioxidant activity of peptidesderived from egg white proteins by enzymatic hydrolysis[J]. J Food Protect,2004,67(9):1939-1944
[23] Wojcik M, Burzynska-Pedziwiatr I, Wozniak LA. A Review of Natural and SyntheticAntioxidants Important for Health and Longevity[J]. Curr Med Chem,2010,17(28):3262-3288
[24] Frei B, Stocker R, Ames BN. Antioxidant defenses and lipid peroxidation in humanblood plasma[J]. Proceedings of the National Academy of Sciences,1988,85(24):9748-9752
[25] Wayner DDM, Burton GW, Ingold KU, Barclay LRC, Locke SJ. The relativecontributions of vitamin E, urate, ascorbate and proteins to the total peroxylradical-trapping antioxidant activity of human blood plasma[J]. Biochimica etBiophysica Acta (BBA)-General Subjects,1987,924(3):408-419
[26] Babizhayev MA, Seguin MC, Gueyne J, Evstigneeva RP, Ageyeva EA, Zheltukhina GA.L-carnosine (beta-alanyl-L-histidine) and carcinine (beta-alanylhistamine) act as naturalantioxidants with hydroxyl-radical-scavenging and lipid-peroxidase activities[J].Biochem J,1994,304(2):509-516
[27] KANG JH, KIM KS, CHOI SY, KWON HY, WON MH, KANG, Tae-Cheon. Carnosineand related dipeptides protect human ceruloplasmin against peroxyl radical-mediatedmodification. vol13. vol3. Springer, Singapore.
[28] Elmadfa I, Meyer AL. Body Composition, Changing Physiological Functions andNutrient Requirements of the Elderly[J]. Ann Nutr Metab,2008,52(1):2-5
[29] Pandey KB, Rizvi SI. Resveratrol Up-Regulates the Erythrocyte Plasma MembraneRedox System and Mitigates Oxidation-Induced Alterations in Erythrocytes DuringAging in Humans[J]. Rejuvenation Research,2013,16(3):232-240
[30] Chakravarti B, Chakravarti DN. Oxidative modification of proteins: Age-relatedchanges[J]. Gerontology,2007,53(3):128-139
[31] Stadtman ER. Protein oxidation and aging[J]. Free Radical Res,2006,40(12):1250-1258
[32] Chan WKM, Decker EA, Lee JB, Butterfield DA. EPR Spin-Trapping Studies of theHydroxyl Radical Scavenging Activity of Carnosine and Related Dipeptides[J]. J AgrFood Chem,1994,42(7):1407-1410
[33] Bray TM, Taylor CG. Tissue glutathione, nutrition, and oxidative stress[J]. Can J PhysiolPharm,1993,71(9):746-751
[34] Nagasawa T, Yonekura T, Nishizawa N, Kitts D. In vitro and in vivo inhibition of musclelipid and protein oxidation by carnosine[J]. Mol Cell Biochem,2001,225(1-2):29-34
[35] Snyder S. Brain peptides as neurotransmitters[J]. Science,1980,209(4460):976-983
[36] Hernandez-Ledesma B, Davalos A, Bartolome B, Amigo L. Preparation of antioxidantenzymatic hydrolysates from (alpha-lactalbumin and beta-lactoglobulin. Identification ofactive peptides by HPLC-MS/MS[J]. J Agr Food Chem,2005,53(3):588-593
[37] Park SY, Lee JS, Baek HH, Lee HG. Purification and Characterization of AntioxidantPeptides from Soy Protein Hydrolysate[J]. J Food Biochem,2010,34:120-132
[38] Kong B, Xiong YL. Antioxidant Activity of Zein Hydrolysates in a Liposome Systemand the Possible Mode of Action [J]. J Agr Food Chem,2006,54(16):6059-6068
[39] Sakanaka S, Tachibana Y. Active oxygen scavenging activity of egg-yolk proteinhydrolysates and their effects on lipid oxidation in beef and tuna homogenates[J]. FoodChem,2006,95(2):243-249
[40] stdal H, Andersen HJ, Davies MJ. Formation of Long-Lived Radicals on Proteins byRadical Transfer from Heme Enzymes-A Common Process?[J]. Arch Biochem Biophys,1999,362(1):105-112
[41] Rival SG, Boeriu CG, Wichers HJ. Caseins and Casein Hydrolysates.2. AntioxidativeProperties and Relevance to Lipoxygenase Inhibition[J]. J Agr Food Chem,2000,49(1):295-302
[42] Tsopmo A, Diehl-Jones BW, Aluko RE, Kitts DD, Elisia I, Friel JK. TryptophanReleased From Mother's Milk Has Antioxidant Properties[J]. Pediatr Res,2009,66(6):614-618
[43] Chen H-M, Muramoto K, Yamauchi F, Fujimoto K, Nokihara K. AntioxidativeProperties of Histidine-Containing Peptides Designed from Peptide Fragments Found inthe Digests of a Soybean Protein[J]. J Agr Food Chem,1998,46(1):49-53
[44] Zhou D-Y, Zhu B-W, Qiao L, Wu H-T, Li D-M, Yang J-F, Murata Y. In vitro antioxidantactivity of enzymatic hydrolysates prepared from abalone (Haliotis discus hannai Ino)viscera[J]. Food and Bioproducts Processing, In Press, Corrected Proof:
[45] Je JY, Kim SY, Kim SK. Preparation and antioxidative activity of hoki frame proteinhydrolysate using ultrafiltration membranes[J]. Eur Food Res Technol,2005,221(1-2):157-162
[46] Je JY, Park PJ, Kim SK. Antioxidant activity of a peptide isolated from Alaska pollack(Theragra chalcogramma) frame protein hydrolysate[J]. Food Res Int,2005,38(1):45-50
[47] Ranathunga S, Rajapakse N, Kim S-K. Purification and characterization of antioxidativepeptide derived from muscle of conger eel (Conger myriaster)[J]. Eur Food Res Technol,2006,222(3-4):310-315
[48] AOAC.(1993). Official methods of analysis,vol II (14th ed.)[J]. Harlington: Associationof Official Analytical Chemistry:
[49] Tang X, He Z, Dai Y, Xiong YL, Xie M, Chen J. Peptide Fractionation and Free RadicalScavenging Activity of Zein Hydrolysate[J]. J Agr Food Chem,2009,58(1):587-593
[50]王晓宇,杜国荣,李华.抗氧化能力的体外测定方法研究进展[J].食品与生物技术学报,2012,(03):247-252
[51]曹玉娜,宋志前,魏征,曾林燕,张琳琳,刘振丽.抗氧化剂的抗氧化活性测定方法研究进展[J].中国药房,2013,(01):86-88
[52]陈莹.抗氧化剂的抗氧化活性评价方法研究(D).硕士,江南大学,2012
[53] Jamdar SN, Harikumar P. A rapid autolytic method for the preparation of proteinhydrolysate from poultry viscera[J]. Bioresource Technology,2008,99(15):6934-6940
[54] Korhonen H, Pihlanto A. Food-derived Bioactive Peptides-Opportunities for DesigningFuture Foods[J]. Current Pharmaceutical Design,2003,9(16):1297-1308
[55] Bernet F, Montel V, No l B, Dupouy JP. Diazepam-like effects of a fish proteinhydrolysate (Gabolysat PC60) on stress responsiveness of the rat pituitary-adrenalsystem and sympathoadrenal activity[J]. Psychopharmacology,2000,149(1):34-40
[56] Duarte J, Vinderola G, Ritz B, Perdigón G, Matar C. Immunomodulating capacity ofcommercial fish protein hydrolysate for diet supplementation[J]. Immunobiology,2006,211(5):341-350
[57] Je JY, Qian ZJ, Byun HG, Kim SK. Purification and characterization of an antioxidantpeptide obtained from tuna backbone protein by enzymatic hydrolysis[J]. ProcessBiochem,2007,42(5):840-846
[58] Jun S-Y, Park P-J, Jung W-K, Kim S-K. Purification and characterization of anantioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera)frame protein[J]. Eur Food Res Technol,2004,219(1):20-26
[59] Jung W-K, Mendis E, Je J-Y, Park P-J, Son BW, Kim HC, Choi YK, Kim S-K.Angiotensin I-converting enzyme inhibitory peptide from yellowfin sole (Limandaaspera) frame protein and its antihypertensive effect in spontaneously hypertensiverats[J]. Food Chem,2006,94(1):26-32
[60] Liu C, Wang X, Ma H, Zhang Z, Gao W, Xiao L. Functional properties of proteinisolates from soybeans stored under various conditions[J]. Food Chem,2008,111(1):29-37
[61] Terashima M, Baba T, Ikemoto N, Katayama M, Morimoto T, Matsumura S. NovelAngiotensin-Converting Enzyme (ACE) Inhibitory Peptides Derived from BonelessChicken Leg Meat[J]. J Agr Food Chem,2010,58(12):7432-7436
[62] Kristinsson HG, Rasco BA. Fish Protein Hydrolysates: Production, Biochemical, andFunctional Properties[J]. Crit Rev Food Sci,2000,40(1):43-81
[63] Samaranayaka AGP, Kitts DD, Li-Chan ECY. Antioxidative andAngiotensin-I-Converting Enzyme Inhibitory Potential of a Pacific Hake (Merlucciusproductus) Fish Protein Hydrolysate Subjected to Simulated Gastrointestinal Digestionand Caco-2Cell Permeation[J]. J Agr Food Chem,2010,58(3):1535-1542
[64] Samaranayaka AGP, Li-Chan ECY. Autolysis-assisted production of fish proteinhydrolysates with antioxidant properties from Pacific hake (Merluccius productus)[J].Food Chem,2008,107(2):768-776
[65] Pihlanto A, Korhonen H. Bioactive peptides and proteins. In: Steve LT (ed) Advances inFood and Nutrition Research, Volume47. Academic Press,2003,175-276
[66] Guerard F, Sumaya-Martinez MT, Laroque D, Chabeaud A, Dufossé L. Optimization offree radical scavenging activity by response surface methodology in the hydrolysis ofshrimp processing discards[J]. Process Biochem,2007,42(11):1486-1491
[67] Kristinsson HG, Rasco BA. Kinetics of the hydrolysis of Atlantic salmon (Salmo salar)muscle proteins by alkaline proteases and a visceral serine protease mixture[J]. ProcessBiochem,2000,36(1-2):131-139
[68] Yamamoto N, Ejiri M, Mizuno S. Biogenic Peptides and Their Potential Use[J]. CurrentPharmaceutical Design,2003,9(16):1345-1355
[69] Rajapakse N, Mendis E, Jung W-K, Je J-Y, Kim S-K. Purification of a radicalscavenging peptide from fermented mussel sauce and its antioxidant properties[J]. FoodRes Int,2005,38(2):175-182
[70] Virtanen T, Pihlanto A, Akkanen S, Korhonen H. Development of antioxidant activity inmilk whey during fermentation with lactic acid bacteria[J]. Journal of AppliedMicrobiology,2007,102(1):106-115
[71] Hernández-Ledesma B, del Mar Contreras M, Recio I. Antihypertensive peptides:Production, bioavailability and incorporation into foods[J]. Advances in Colloid andInterface Science,2011,165(1):23-35
[72] Iwai K, Nakaya N, Kawasaki Y, Matsue H. Antioxidative Functions of Natto, A Kind ofFermented Soybeans: Effect on LDL Oxidation and Lipid Metabolism inCholesterol-Fed Rats[J]. J Agr Food Chem,2002,50(12):3597-3601
[73] Wang D, Wang L-j, Zhu F-x, Zhu J-y, Chen XD, Zou L, Saito M, Li L-t. In vitro and invivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditionalChinese salt-fermented soybean food)[J]. Food Chem,2008,107(4):1421-1428
[74] M ller NP, Scholz-Ahrens KE, Roos N, Schrezenmeir J. Bioactive peptides and proteinsfrom foods: indication for health effects[J]. Eur J Nutr,2008,47:171-182
[75] Sannaveerappa T, Carlsson N-G, Sandberg A-S, Undeland I. Antioxidative Properties ofPress Juice From Herring (Clupea harengus) Against Hemoglobin (Hb) MediatedOxidation of Washed Cod Mince[J]. J Agr Food Chem,2007,55(23):9581-9591
[76] Sheih IC, Fang TJ, Wu T-K, Lin P-H. Anticancer and Antioxidant Activities of thePeptide Fraction from Algae Protein Waste[J]. J Agr Food Chem,2009,58(2):1202-1207
[77]刘玉军,魏永利,代龙.肽的分离纯化研究进展[J].辽宁中医杂志,2012,(01):180-181
[78]程鹏,武超,华剑,师佩兰,刘雁,许善初.超滤膜分离的技术原理及其在中药领域中的应用[J].中国医药指南,2010,(11):47-50
[79]金振涛,任玮,陈亮,蔡木易,易维学.离子交换色谱分离海洋胶原肽及其抗氧化活性研究[J].食品与发酵工业,2009,(02):71-75
[80]章绍兵,石云,王璋,许时婴.离子交换色谱和凝胶过滤分离纯化菜籽抗氧化肽[J].中国粮油学报,2008,(05):154-159
[81] Amarowicz R, Shahidi F. Antioxidant activity of peptide fractions of capelin proteinhydrolysates[J]. Food Chem,1997,58(4):355-359
[82] Bougatef A, Nedjar-Arroume N, Manni L, Ravallec R, Barkia A, Guillochon D, Nasri M.Purification and identification of novel antioxidant peptides from enzymatichydrolysates of sardinelle (Sardinella aurita) by-products proteins[J]. Food Chem,2010,118(3):559-565
[83] Sinsuwan S, Rodtong S, Yongsawatdigul J. Purification and Characterization of aSalt-Activated and Organic Solvent-Stable Heterotrimer Proteinase from Virgibacillus spSK33Isolated from Thai Fish Sauce[J]. J Agr Food Chem,2010,58(1):248-256
[84] Balti R, Nedjar-Arroume N, Bougatef A, Guillochon D, Nasri M. Three novelangiotensin I-converting enzyme (ACE) inhibitory peptides from cuttlefish (Sepiaofficinalis) using digestive proteases[J]. Food Res Int,2010,43(4):1136-1143
[85] Chen C, Chi YJ, Zhao MY, Lv L. Purification and identification of antioxidant peptidesfrom egg white protein hydrolysate[J]. Amino Acids,2012,43(1):457-466
[86] Wilce MCJ, Aguilar MI, Hearn MTW. High-performance liquid chromatography ofamino acids, peptides and proteins: CVII. A Analysis of group retention contributions forpeptides separated with a range of mobile and stationary phases by reversed-phasehigh-performance liquid chromatography[J]. Journal of Chromatography A,1991,536(0):165-183
[87]刘彤,耿信笃.疏水色谱法的进展及其在生化研究中的应用[J].色谱,1998,(01):32-36
[88]王莉,刘道杰,李连之.亲和层析在蛋白质研究中的应用进展[J].理化检验(化学分册),2007,(06):515-517
[89]程宏英.毛细管电泳应用于生物活性物质的分离和检测.博士,苏州大学,2012
[90]孙亦平,秦雯.连续流动快原子轰击质谱法[J].中国药科大学学报,1988,(04):309-311
[91]郭寅龙,刘晗青,余翀天.液相色谱/电喷雾质谱(LC/ESI/MS)在蛋白质分析鉴定中的应用[J].分析测试技术与仪器,2001,(03):129-133
[92]赵晓光,杨松成,马龙华.新一代串联飞行时间质谱仪及其创新技术[J].现代仪器,2007,(04):9-14+15
[93]张纯丽,马美湖.活性多肽提取分离方法研究进展[J].农产品加工(学刊),2006,(03):27-29+32
[94] Kumar NSS, Nazeer RA, Jaiganesh R. Purification and identification of antioxidantpeptides from the skin protein hydrolysate of two marine fishes, horse mackerel(Magalaspis cordyla) and croaker (Otolithes ruber)[J]. Amino Acids,2012,42(5):1641-1649
[95]李艳红.鹰嘴豆蛋白酶解物的制备及其抗氧化肽的研究[D].博士,江南大学,2008
[96] Shahidi F, Janak Kamil YVA. Enzymes from fish and aquatic invertebrates and theirapplication in the food industry[J]. Trends in Food Science&Technology,2001,12(12):435-464
[97] Nip WK, Lan CY, Moy JH. Partial Characterization of a Collagenolytic Enzyme FractionFrom the Hepatopancreas of the Freshwater Prawn, Macrobrachium rosenbergii[J]. JFood Sci,1985,50(4):1187-1188
[98] Bracho GE, Haard NF. IDENTIFICATION OF TWO MATRIXMETALLOPROTEINASES IN THE SKELETAL MUSCLE OF PACIFIC ROCKFISH(SEBASTES SP.)[J]. J Food Biochem,1995,19(4):299-319
[99] Gildberg A. Aspartic proteinases in fishes and aquatic invertebrates[J]. ComparativeBiochemistry and Physiology Part B: Comparative Biochemistry,1988,91(3):425-435
[100] Gildberg A. Purification and characterization of pepsins from the arctic fish capelin(Mallotus villosus)[J]. Comparative Biochemistry and Physiology Part A: Physiology,1983,75(3):337-342
[101] Haard N, Simpson B, Sikorski Z (1995) Biotechnological Applications of SeafoodProteins and Other Nitrogenous Compounds. In: Sikorski Z, Pan B, Shahidi F (eds)Seafood Proteins. Springer US, pp194-216. doi:10.1007/978-1-4615-7828-4_13
[102] Haard NF, Simpson BK (1994) Proteases from aquatic organisms and their uses in theseafood industry. In: Martin AM (ed) Fisheries Processing. Springer US, pp132-154.doi:10.1007/978-1-4615-5303-8_6
[103] De Vecchi S, Coppes Z. MARINE FISH DIGESTIVE PROTEASES—RELEVANCETO FOOD INDUSTRY AND THE SOUTH-WEST ATLANTIC REGION—AREVIEW[J]. J Food Biochem,1996,20(1):193-214
[104] ásgeirsson B, Bjarnason JB. Structural and kinetic properties of chymotrypsin fromatlantic cod (Gadus morhua). Comparison with bovine chymotrypsin[J]. ComparativeBiochemistry and Physiology Part B: Comparative Biochemistry,1991,99(2):327-335
[105] Pastoriza L, Sampedro G, Cabo ML, Herrera JJR, Bernárdez M. Solubilisation ofproteins from rayfish residues by endogenous and commercial enzymes[J]. J Sci FoodAgr,2004,84(1):83-88
[106] Chengchu Liu, Katsuji Morioka, Yoshiaki Itoh, Obatake A. Autolysis: An effective wayto recover protein from fish solid waste[J]. Journal of Shanghai Ocean University,2003,12:71-76
[107] Shenouda SYK, Pigott GM. LIPID-PROTEIN INTERACTION DURING AQUEOUSEXTRACTION OF FISH PROTEIN: FISH ACTIN PREPARATION ANDPURIFICATION[J]. J Food Sci,1975,40(3):520-522
[108] Divakaran S, Kim BG, Ostrowski AC. Digestive enzymes present in Pacific threadfinPolydactylus sexfilis (Bloch&Schneider1801) and bluefin trevally Caranxmelampygus (Cuvier1833)[J]. Aquac Res,1999,30(10):781-787
[109] Saether O, Ellingsen TE, Mohr V. Proteolysis post mortem in North Atlantic krill[J].Comparative Biochemistry and Physiology Part B: Comparative Biochemistry,1987,88(1):165-176
[110] Adler-Nissen J. Enzymic hydrolysis of food proteins[M]. Elsevier Applied SciencePublishers,1986.
[111]赵钟兴.蚕蛹蛋白酶解制备抗氧化和降血压活性产物及其动力学研究[D].博士,广西大学,2012
[112] Byun HG, Lee JK, Park HG, Jeon JK, Kim SK. Antioxidant peptides isolated from themarine rotifer, Brachionus rotundiformis[J]. Process Biochem,2009,44(8):842-846
[1]王俊杰.二十一世纪的天然蛋白质主要来源[J].山东食品科技,2000,(05):2
[2]蒋定文,林梦,沈先荣,何颖,李珂娴,陈伟,钱甜甜,王岩,刘玉明.鳀鱼的营养分析与评价[J].中国海洋药物,2010,(04):50-54
[3] Chalamaiah M, Rao GN, Rao DG, Jyothirmayi T. Protein hydrolysates from meriga(Cirrhinus mrigala) egg and evaluation of their functional properties[J]. Food Chem,2010,120(3):652-657
[4] Liaset B, Espe M. Nutritional composition of soluble and insoluble fractions obtained byenzymatic hydrolysis of fish-raw materials[J]. Process Biochem,2008,43(1):42-48
[5] M ller NP, Scholz-Ahrens KE, Roos N, Schrezenmeir J. Bioactive peptides and proteinsfrom foods: indication for health effects[J]. Eur J Nutr,2008,47:171-182
[6] Martínez A, Olsen RL, Serra JL. Purification and characterization of two trypsin-likeenzymes from the digestive tract of anchovy Engraulis encrasicholus[J]. ComparativeBiochemistry and Physiology Part B: Comparative Biochemistry,1988,91(4):677-684
[7] Alder-Nissen. Enzymic hydrolysis of food protein[M]. Elsevier Applied SciencePublishers,1986
[8] Gonzàlez-Tello P, Camacho F, Jurado E, Páez MP, Guadix EM. Enzymatic hydrolysis ofwhey proteins: I. Kinetic models[J]. Biotechnol Bioeng,1994,44(4):523-528
[9] Aruoma OI. Nutrition and health aspects of free radicals and antioxidants[J]. Food ChemToxicol,1994,32(7):671-683
[10]杨慧芬,李明元,沈文.食品卫生理化检验标准手册[M].北京：中国标准出版社,1998:149-173
[11] Bidlingmeyer BA, Cohen, S. A., Tarvin, T. L., Frost, B. A new, rapid, high sensitivityanalysis of amino acids in food type samples[J]. Journal of the Association of OfficialAnalytical Chemists,1987,70:241-245
[12] Nilsang S, Lertsiri S, Suphantharika M, Assavanig A. Optimization of enzymatichydrolysis of fish soluble concentrate by commercial proteases[J]. Journal of FoodEngineering,2005,70(4):571-578
[13] Je J-Y, Lee K-H, Lee MH, Ahn C-B. Antioxidant and antihypertensive proteinhydrolysates produced from tuna liver by enzymatic hydrolysis[J]. Food Res Int,2009,42(9):1266-1272
[14] FAO/WHO Protein quality evaluation.(Report of Joint FAO/WHO Expert Consultation.FAO Food and Nutrition Paper51) FAO/WHO R, Italy(1991).
[15] Teng D, Fang Y, Song X, Gao Y. Optimization of enzymatic hydrolysis parameters forantioxidant capacity of peptide from goat placenta[J]. Food and Bioproducts Processing,2011,89(3):202-208
[16] Byun HG, Lee JK, Park HG, Jeon JK, Kim SK. Antioxidant peptides isolated from themarine rotifer, Brachionus rotundiformis[J]. Process Biochem,2009,44(8):842-846
[17] Clemente A, Vioque J, Sanchez-Vioque R, Pedroche J, Millán F. Production of ExtensiveChickpea (Cicer arietinum L.) Protein Hydrolysates with Reduced Antigenic Activity[J].J Agr Food Chem,1999,47(9):3776-3781
[18] Pacheco-Aguilar R, Mazorra-Manzano MA, Ramírez-Suárez JC. Functional propertiesof fish protein hydrolysates from Pacific whiting(Merluccius productus) muscleproduced by a commercial protease[J]. Food Chem,2008,109(4):782-789
[19] Márquez MC, Vázquez MA. Modeling of enzymatic protein hydrolysis[J]. ProcessBiochem,1999,35(1–2):111-117
[1]王俊杰.二十一世纪的天然蛋白质主要来源[J].山东食品科技,2000,(05):2
[2]蒋定文,林梦,沈先荣,何颖,李珂娴,陈伟,钱甜甜,王岩,刘玉明.鳀鱼的营养分析与评价[J].中国海洋药物,2010,(04):50-54
[3] Chalamaiah M, Rao GN, Rao DG, Jyothirmayi T. Protein hydrolysates from meriga(Cirrhinus mrigala) egg and evaluation of their functional properties[J]. Food Chem,2010,120(3):652-657
[4] Liaset B, Espe M. Nutritional composition of soluble and insoluble fractions obtained byenzymatic hydrolysis of fish-raw materials[J]. Process Biochem,2008,43(1):42-48
[5] M ller NP, Scholz-Ahrens KE, Roos N, Schrezenmeir J. Bioactive peptides and proteinsfrom foods: indication for health effects[J]. Eur J Nutr,2008,47:171-182
[6] Martínez A, Olsen RL, Serra JL. Purification and characterization of two trypsin-likeenzymes from the digestive tract of anchovy Engraulis encrasicholus[J]. ComparativeBiochemistry and Physiology Part B: Comparative Biochemistry,1988,91(4):677-684
[7] Alder-Nissen. Enzymic hydrolysis of food protein[M]. Elsevier Applied SciencePublishers,1986.
[8] Gonzàlez-Tello P, Camacho F, Jurado E, Páez MP, Guadix EM. Enzymatic hydrolysis ofwhey proteins: I. Kinetic models[J]. Biotechnol Bioeng,1994,44(4):523-528
[9] Aruoma OI. Nutrition and health aspects of free radicals and antioxidants[J]. Food ChemToxicol,1994,32(7):671-683
[10]杨慧芬,李明元,沈文.食品卫生理化检验标准手册[M].北京：中国标准出版社,1998:149-173
[11] Bidlingmeyer BA, Cohen, S. A., Tarvin, T. L., Frost, B. A new, rapid, high sensitivityanalysis of amino acids in food type samples[J]. Journal of the Association of OfficialAnalytical Chemists,1987,70:241-245
[12] Nilsang S, Lertsiri S, Suphantharika M, Assavanig A. Optimization of enzymatichydrolysis of fish soluble concentrate by commercial proteases[J]. Journal of FoodEngineering,2005,70(4):571-578
[13] Je J-Y, Lee K-H, Lee MH, Ahn C-B. Antioxidant and antihypertensive proteinhydrolysates produced from tuna liver by enzymatic hydrolysis[J]. Food Res Int,2009,42(9):1266-1272
[14] FAO/WHO Protein quality evaluation.(Report of Joint FAO/WHO Expert Consultation.FAO Food and Nutrition Paper51) FAO/WHO R, Italy (1991)
[15] Teng D, Fang Y, Song X, Gao Y. Optimization of enzymatic hydrolysis parameters forantioxidant capacity of peptide from goat placenta[J]. Food and Bioproducts Processing,2011,89(3):202-208
[16] Byun HG, Lee JK, Park HG, Jeon JK, Kim SK. Antioxidant peptides isolated from themarine rotifer, Brachionus rotundiformis[J]. Process Biochem,2009,44(8):842-846
[17] Clemente A, Vioque J, Sanchez-Vioque R, Pedroche J, Millán F. Production of ExtensiveChickpea (Cicer arietinum L.) Protein Hydrolysates with Reduced Antigenic Activity[J].J Agr Food Chem,1999,47(9):3776-3781
[18] Pacheco-Aguilar R, Mazorra-Manzano MA, Ramírez-Suárez JC. Functional propertiesof fish protein hydrolysates from Pacific whiting(Merluccius productus) muscleproduced by a commercial protease[J]. Food Chem,2008,109(4):782-789
[19] Márquez MC, Vázquez MA. Modeling of enzymatic protein hydrolysis[J]. ProcessBiochem,1999,35(1–2):111-117
[20]张丽霞,顾振新,周剑忠,刘红锦,黄开红,龚小峰.双酶水解麦胚制备抗氧化肽的工艺优化[J].江苏农业学报,2010,(03):601-606
[21]杨文雄,高彦祥.响应面法及其在食品工业中的应用[J].中国食品添加剂,2005,(02):68-71
[22]王永菲,王成国.响应面法的理论与应用[J].中央民族大学学报(自然科学版),2005,(03):236-240
[23] Scheffé H. Experiments With Mixtures[J]. Journal of the Royal Statistical Society SeriesB (Methodological),1958,20(2):344-360
[24] Lin L, Yan R, Liu Y, Jiang W. In-depth investigation of enzymatic hydrolysis of biomasswastes based on three major components: Cellulose, hemicellulose and lignin[J].Bioresource Technol,2010,101(21):8217-8223
[25]赵珊珊,朱志伟,曾庆孝,晁岱秀.不同蛋白酶酶解罗非鱼肉制备蛋白水解液的过程变化规律研究[J].现代食品科技,2008,(02):115-119
[26]王丹丹,胡蓉.脱脂小麦胚芽酶解及其水解物抗氧化性研究[J].现代面粉工业,2009,2:44-47
[27]沈悦.番木瓜蛋白酶研究与应用综述[J].科技信息(科学教研),2008,(11):313-314
[28] Cumby N, Zhong Y, Naczk M, Shahidi F. Antioxidant activity and water-holdingcapacity of canola protein hydrolysates[J]. Food Chem,2008,109(1):144-148
[29] Guerard F, Sumaya-Martinez MT, Laroque D, Chabeaud A, Dufossé L. Optimization offree radical scavenging activity by response surface methodology in the hydrolysis ofshrimp processing discards[J]. Process Biochem,2007,42(11):1486-1491
[30] Sumaya-Martínez T, Castillo-Morales A, Favela-Torres E, Huerta-Ochoa S,Prado-Barragán LA. Fish protein hydrolysates from gold carp (Carassiusauratus): I. A study of hydrolysis parameters using response surface methodology[J].J Sci Food Agr,2005,85(1):98-104
[31] Bhaskar N, Mahendrakar NS. Protein hydrolysate from visceral waste proteins of Catla(Catla catla): Optimization of hydrolysis conditions for a commercial neutral protease[J].Bioresource Technol,2008,99(10):4105-4111
[32] Linder M, Fanni J, Parmentier M, Sergent M, Phan-Tan-Luu R. Protein Recovery fromVeal Bones by Enzymatic Hydrolysis[J]. J Food Sci,1995,60(5):949-952
[33] Ovissipour M, Abedian A, Motamedzadegan A, Rasco B, Safari R, Shahiri H. The effectof enzymatic hydrolysis time and temperature on the properties of protein hydrolysatesfrom Persian sturgeon (Acipenser persicus) viscera[J]. Food Chem,2009,115(1):238-242
[34] Va tag, Popovi L, Popovi S, Krimer V, Peri in D. Hydrolysis of pumpkin oil cakeprotein isolate and free radical scavenging activity of hydrolysates: Influence oftemperature, enzyme/substrate ratio and time[J]. Food and Bioproducts Processing,2010,88(2–3):277-282
[1] Harman D. Role of Free Radicals in Mutation, Cancer, Aging, and the Maintenance ofLife[J]. Radiation Research,1962,16(5):753-763
[2] Fearon IM, Faux SP. Oxidative stress and cardiovascular disease: Novel tools give (free)radical insight[J]. Journal of Molecular and Cellular Cardiology,2009,47(3):372-381
[3]陈伟,林映才,马现永,蒋宗勇.一些抗氧化剂的抗/促氧化作用及其机制[J].动物营养学报,2012,24(4):595-605
[4] Harnedy PA, FitzGerald RJ. Bioactive peptides from marine processing waste andshellfish: A review[J]. Journal of Functional Foods,2012,4(1):6-24
[5]张岩,吴燕燕,李来好,杨贤庆,宫晓静.酶法制备海洋活性肽及其功能活性研究进展[J].生物技术通报,2012,(03):42-48
[6] Aneiros A, Garateix A. Bioactive peptides from marine sources: pharmacologicalproperties and isolation procedures[J]. Journal of Chromatography B,2004,803(1):41-53
[7]曾名勇,崔海英,李八方.海洋生物活性肽及其生物活性研究进展[J].中国海洋药物,2005,(01):46-51
[8] Kim S-K, Wijesekara I. Development and biological activities of marine-derived bioactivepeptides: A review[J]. Journal of Functional Foods,2010,2(1):1-9
[9] Bougatef A, Nedjar-Arroume N, Manni L, Ravallec R, Barkia A, Guillochon D, Nasri M.Purification and identification of novel antioxidant peptides from enzymatichydrolysates of sardinelle (Sardinella aurita) by-products proteins[J]. Food Chem,2010,118(3):559-565
[10] Jamdar SN, Harikumar P. A rapid autolytic method for the preparation of proteinhydrolysate from poultry viscera[J]. Bioresource Technol,2008,99(15):6934-6940
[11] Samaranayaka AGP, Li-Chan ECY. Food-derived peptidic antioxidants: A review of theirproduction, assessment, and potential applications[J]. Journal of Functional Foods,2011,3(4):229-254
[12] Slizyte R, Mozuraityte R, Martinez-Alvarez O, Falch E, Fouchereau-Peron M, Rustad T.Functional, bioactive and antioxidative properties of hydrolysates obtained from cod(Gadus morhua) backbones[J]. Process Biochem,2009,44(6):668-677
[13]陈洁,胡晓赟.蛋白水解物的抗氧化性研究与展望[J].中国食品学报,2011,(09):111-119
[14]曾军,石国荣.天然产物抗氧化活性的测定方法和原理[J].安徽农学通报,2008,(22):35-36
[15] Je JY, Park PJ, Kim SK. Antioxidant activity of a peptide isolated from Alaska pollack(Theragra chalcogramma) frame protein hydrolysate[J]. Food Res Int,2005,38(1):45-50
[16] Bougatef A, Hajji M, Balti R, Lassoued I, Triki-Ellouz Y, Nasri M. Antioxidant and freeradical-scavenging activities of smooth hound (Mustelus mustelus) muscle proteinhydrolysates obtained by gastrointestinal proteases[J]. Food Chem,2009,114(4):1198-1205
[17] Je J-Y, Lee K-H, Lee MH, Ahn C-B. Antioxidant and antihypertensive proteinhydrolysates produced from tuna liver by enzymatic hydrolysis[J]. Food Res Int,2009,42(9):1266-1272
[18] Li X-x, Han L-j, Chen L-j. In vitro antioxidant activity of protein hydrolysates preparedfrom corn gluten meal[J]. J Sci Food Agr,2008,88(9):1660-1666
[19] Dinis TCP, Madeira VMC, Almeida LM. Action of Phenolic Derivatives(Acetaminophen, Salicylate, and5-Aminosalicylate) as Inhibitors of Membrane LipidPeroxidation and as Peroxyl Radical Scavengers[J]. Arch Biochem Biophys,1994,315(1):161-169
[20] Osawa T, Namiki M. Natural antioxidants isolated from eucalyptus leaf waxes[J]. J AgrFood Chem,1985,33(5):777-780
[21] Xie ZJ, Huang JR, Xu XM, Jin ZY. Antioxidant activity of peptides isolated from alfalfaleaf protein hydrolysate[J]. Food Chem,2008,111(2):370-376
[22] Thiansilakul Y, Benjakul S, Shahidi F. Compositions, functional properties andantioxidative activity of protein hydrolysates prepared from round scad (Decapterusmaruadsi)[J]. Food Chem,2007,103(4):1385-1394
[23] Klompong V, Benjakul S, Kantachote D, Shahidi F. Antioxidative activity and functionalproperties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) asinfluenced by the degree of hydrolysis and enzyme type[J]. Food Chem,2007,102(4):1317-1327
[24] Zhang SB, Wang Z, Xu SY. Antioxidant and antithrombotic activities of rapeseedpeptides[J]. J Am Oil Chem Soc,2008,85(6):521-527
[25]王建英,任引哲,王迎新.氧自由基与人体健康[J].化学世界,2006,(01):61-63
[26] Dreher D, Junod AF. Role of oxygen free radicals in cancer development[J]. EuropeanJournal of Cancer,1996,32(1):30–35
[27]赵艳红,李建科,赵维,吴晓霞.常见药食植物提取物体外抗氧化活性的评价[J].食品科学,2009,(03):104-108
[28]刘骞,施雪,孔保华.鲤鱼鱼肉蛋白酶水解物抗氧化性及功能特性[J].食品科学,2012,(05):19-24
[29] Saiga A, Tanabe S, Nishimura T. Antioxidant Activity of Peptides Obtained from PorcineMyofibrillar Proteins by Protease Treatment[J]. J Agr Food Chem,2003,51(12):3661-3667
[30]任娇艳.草鱼蛋白源抗疲劳生物活性肽的制备分离及鉴定技术研究[D].博士,华南理工大学,2008
[31] Lee J, Koo N, Min D. Reactive oxygen species, aging, and antioxidativenutraceuticals[J]. Comprehensive reviews in food science and food safety,2004,3(1):21-33
[32] Kong B, Xiong YL. Antioxidant Activity of Zein Hydrolysates in a Liposome Systemand the Possible Mode of Action [J]. J Agr Food Chem,2006,54(16):6059-6068
[33] KAREL M, TANNENBAUM SR, WALLACE DH, MALONEY H. Autoxidation ofMethyl Linoleate in Freeze‐Dried Model Systems. III. Effects of Added AminoAcids[J]. J Food Sci,1966,31(6):892-896
[34] Marcuse R. Antioxidative effect of amino-acids[J]. Nature,1960,186:886-887
[1]刘玉军,魏永利,代龙.肽的分离纯化研究进展[J].辽宁中医杂志,2012,(01):180-181
[2] Newey H, Smyth D. Intracellular hydrolysis of dipeptides during intestinal absorption[J].The Journal of physiology,1960,152(2):367-380
[3] Hara H, Funabiki R, Iwata M, Yamazaki K. Portal absorption of small peptides in ratsunder unrestrained conditions[J]. The Journal of nutrition,1984,114(6):1122-1129
[4] Bougatef A, Nedjar-Arroume N, Manni L, Ravallec R, Barkia A, Guillochon D, Nasri M.Purification and identification of novel antioxidant peptides from enzymatichydrolysates of sardinelle (Sardinella aurita) by-products proteins[J]. Food Chem,2010,118(3):559-565
[5] Broncano JM, Otte J, Petrón MJ, Parra V, Timón ML. Isolation and identification of lowmolecular weight antioxidant compounds from fermented “chorizo” sausages[J]. MeatScience,2012,90(2):494-501
[6] Nasri R, Amor IB, Bougatef A, Nedjar-Arroume N, Dhulster P, Gargouri J, ChaabouniMK, Nasri M. Anticoagulant activities of goby muscle protein hydrolysates[J]. FoodChem,2012,133(3):835-841
[7] Hwang J-Y, Shyu Y-S, Wang Y-T, Hsu C-K. Antioxidative properties of proteinhydrolysate from defatted peanut kernels treated with esperase[J]. LWT-Food Scienceand Technology,2010,43(2):285-290
[8]杨西岳.膜分离技术[J].天然产物分离,2003,1(2):19-20
[9]陆健.蛋白质纯化技术及应用.化学工业出版社,2005
[10]吕微,蒋剑春,徐俊明.蛋白质提取及分离纯化研究进展[J].精细石油化工进展,2010,(11):52-58
[11] Zhang L, Li J, Zhou K. Chelating and radical scavenging activities of soy proteinhydrolysates prepared from microbial proteases and their effect on meat lipidperoxidation[J]. Bioresource Technol,2010,101(7):2084-2089
[12]侯琤斐,任虹,彭乙雪,刘曼.膜分离技术在食品精深加工中的应用[J].食品科学,2012,33(13):287-291
[13] You L, Zhao M, Regenstein JM, Ren J. Purification and identification of antioxidativepeptides from loach (Misgurnus anguillicaudatus) protein hydrolysate by consecutivechromatography and electrospray ionization-mass spectrometry[J]. Food Res Int,2010,43(4):1167-1173
[14] Liu Q, Kong B, Xiong YL, Xia X. Antioxidant activity and functional properties ofporcine plasma protein hydrolysate as influenced by the degree of hydrolysis[J]. FoodChem,2010,118(2):403-410
[15]张东杰,马中苏.凝胶过滤色谱分离大豆抗氧化肽活性的研究[J].中国酿造,2010,(6):41-44
[16] Cheung IW, Cheung LK, Tan NY, Li-Chan EC. The role of molecular size in antioxidantactivity of peptide fractions from Pacific hake ( Merluccius productus)hydrolysates[J]. Food Chem,2012,134(3):1297-1306
[17] Je JY, Park PJ, Kim SK. Antioxidant activity of a peptide isolated from Alaska pollack(Theragra chalcogramma) frame protein hydrolysate[J]. Food Res Int,2005,38(1):45-50
[18] Kim S-Y, Je J-Y, Kim S-K. Purification and characterization of antioxidant peptide fromhoki ( Johnius belengerii) frame protein by gastrointestinal digestion[J]. TheJournal of Nutritional Biochemistry,2007,18(1):31-38
[19] Wu HC, Chen HM, Shiau CY. Free amino acids and peptides as related to antioxidantproperties in protein hydrolysates of mackerel (Scomber austriasicus)[J]. Food Res Int,2003,36(9-10):949-957
[20]李艳红(2008)鹰嘴豆蛋白酶解物的制备及其抗氧化肽的研究.博士,江南大学,
[21] R.M.坎普等著,施蕴渝等译.蛋白质结构分析、制备、鉴定与微量测序[D].北京:科学出版社.2000[J].
[22] Suetsuna K. Antioxidant peptides from the protease digest of prawn (Penaeus japonicus)muscle[J]. Mar Biotechnol,2000,2(1):5-10
[23] Saiga A, Tanabe S, Nishimura T. Antioxidant activity of peptides obtained from porcinemyofibrillar proteins by protease treatment[J]. J Agr Food Chem,2003,51(12):3661-3667
[24] Naqash SY, Nazeer RA. Antioxidant Activity of Hydrolysates and Peptide Fractions ofNemipterus japonicus and Exocoetus volitans Muscle[J]. J Aquat Food Prod T,2010,19(3):180-192
[25] Marcuse R. Antioxidative effect of amino-acids[J].1960:
[26] Suetsuna K, CHEN J-R. Isolation and characterization of peptides with antioxidantactivity derived from wheat gluten[J]. Food Sci Technol Res,2002,8(3):227-230
[27] Chen H-M, Muramoto K, Yamauchi F, Fujimoto K, Nokihara K. Antioxidativeproperties of histidine-containing peptides designed from peptide fragments found in thedigests of a soybean protein[J]. J Agr Food Chem,1998,46(1):49-53
[28]谢正军,金征宇,徐学明,陈寒青.苜蓿叶蛋白及其酶解物抗氧化活性的比较[J].食品与生物技术学报,2009,28(5):627-632
[29] Decker EA, Ivanov V, Zhu B-Z, Frei B. Inhibition of low-density lipoprotein oxidationby carnosine and histidine[J]. J Agr Food Chem,2001,49(1):511-516
[30] Klebanov G, Teselkin Y, Babenkova I, Lyubitsky O, Rebrova O, Boldyrev A, VladimirovY. Effect of carnosine and its components on free-radical reactions[J]. Membrane&cellbiology,1998,12(1):89
[31] Chan KM, Decker EA, Feustman C. Endogenous skeletal muscle antioxidants[J].Critical Reviews in Food Science&Nutrition,1994,34(4):403-426
[1]崔欣,效梅,安立龙.海洋生物活性肽的生理功能及其应用研究进展[J].广东农业科学,2013,(09):103-105+109
[2] Suetsuna K, CHEN J-R. Isolation and characterization of peptides with antioxidantactivity derived from wheat gluten[J]. Food Sci Technol Res,2002,8(3):227-230
[3]张岩,吴燕燕,李来好,杨贤庆,宫晓静.酶法制备海洋活性肽及其功能活性研究进展[J].生物技术通报,2012,(03):42-48
[4] Newey H, Smyth D. Intracellular hydrolysis of dipeptides during intestinal absorption[J].The Journal of physiology,1960,152(2):367-380
[5] Hara H, Funabiki R, Iwata M, Yamazaki K. Portal absorption of small peptides in ratsunder unrestrained conditions[J]. The Journal of nutrition,1984,114(6):1122-1129
[6] Vermeirssen V, Van Camp J, Devos L, Verstraete W. Release of Angiotensin I ConvertingEnzyme (ACE) Inhibitory Activity during in Vitro Gastrointestinal Digestion: fromBatch Experiment to Semicontinuous Model[J]. J Agr Food Chem,2003,51(19):5680-5687
[7] Matuschek E, Towo E, Svanberg U. Oxidation of polyphenols in phytate-reducedhigh-tannin cereals: effect on different phenolic groups and on in vitro accessible iron[J].J Agr Food Chem,2001,49(11):5630-5638
[8] FAO/WHO Protein quality evaluation.(Report of Joint FAO/WHO Expert Consultation.FAO Food and Nutrition Paper51) FAO/WHO R, Italy(1991).
[9]王小生.必需氨基酸对人体健康的影响[J].中国食物与营养,2005,7:48-49
[10]苏国万.花生粕酶解及其产物呈味特性研究[D].博士,华南理工大学,2012
[11] Byun HG, Lee JK, Park HG, Jeon JK, Kim SK. Antioxidant peptides isolated from themarine rotifer, Brachionus rotundiformis[J]. Process Biochem,2009,44(8):842-846
[12] Wu HC, Chen HM, Shiau CY. Free amino acids and peptides as related to antioxidantproperties in protein hydrolysates of mackerel (Scomber austriasicus)[J]. Food Res Int,2003,36(9-10):949-957
[13] Alemán A, Giménez B, Pérez-Santin E, Gómez-Guillén M, Montero P. Contribution ofLeu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequencesisolated from squid gelatin hydrolysate[J]. Food Chem,2011,125(2):334-341
[14] Je JY, Park PJ, Kim SK. Antioxidant activity of a peptide isolated from Alaska pollack(Theragra chalcogramma) frame protein hydrolysate[J]. Food Res Int,2005,38(1):45-50
[15] Liu Q, Kong B, Xiong YL, Xia X. Antioxidant activity and functional properties ofporcine plasma protein hydrolysate as influenced by the degree of hydrolysis[J]. FoodChem,2010,118(2):403-410
[16]杨彩艳,宋俊梅.低分子量肽分离方法的研究状况[J].粮食加工,2009,34(5):38-40
[17]董士远,刘尊英,曾名湧,赵元晖,郭玉华,汪东风.两种酶水解鲢鱼蛋白产物功能性质研究[J].食品科学,2008,29(12):94-98
[18]沈同.生物化学(第二版)[M].北京：高等教育出版社.1991:163-175
[19] Arcan I, Yemenicio lu A. Antioxidant activity of protein extracts from heat-treated orthermally processed chickpeas and white beans[J]. Food Chem,2007,103(2):301-312
[20] Mutilangi W, Panyam D, Kilara A. Functional Properties of Hydrolysates fromProteolysis of Heat‐denatured Whey Protein Isolate[J]. J Food Sci,1996,61(2):270-275
[21] Nicoli MC, Anese M, Parpinel MT, Franceschi S, Lerici CR. Loss and/or formation ofantioxidants during food processing and storage[J]. Cancer Letters,1997,114(1):71-74
[22] Zhu L, Chen J, Tang X, Xiong YL. Reducing, radical scavenging, and chelationproperties of in vitro digests of alcalase-treated zein hydrolysate[J]. J Agr Food Chem,2008,56(8):2714-2721
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |