鱿鱼内脏活性肽的提取工艺优化及功能评价

Extraction Optimization and Function Evaluation of Peptides from Squid Viscera

摘要: 以鱿鱼内脏为主要原料，探究胰蛋白酶对其水解程度及水解产物抗氧化活性的影响。实验采用单因素和正交的实验方法研究水解温度、时间、pH值以及加酶量对水解度的影响，探讨胰蛋白酶水解蛋白质的最优条件，用响应面法再继续优化水解条件，分析得到胰蛋白酶酶解鱿鱼内脏的最佳工艺条件为pH 7.04，酶解温度42.43℃，酶解时间6.98 h，酶添加量5250 U/g，鱿鱼内脏酶解后的水解度为82.906%。为验证响应面模型的可行性，采用修正后的最佳工艺条件，即pH 7.0，酶解温度43℃，酶解时间7.0 h，酶添加5250 U/g进行鱿鱼内脏酶解验证试验，3次平行试验的实际平均值为81.836%，与回归方程所得预测值相对偏差为1.31%。并利用最优条件酶解并探究水解产物的抗氧化活性，其中胰蛋白酶水解液测得羟自由基清除率达28.9%，水解度为74.25%，研究结果表明鱿鱼内脏具有一定的抗氧化活性。

Abstract: In this study, the squid viscera was used as the main raw material, and the effect of trypsin on the degree of hydrolysis and the antioxidant activity of the hydrolysate were investigated. The effects of hydrolysis temperature, time, pH, and amount of enzyme on the degree of hydrolysis were investigated using single-factor and orthogonal experiments. Response surface methodology was used to optimize the hydrolysis conditions. The results showed that the optimal conditions for enzymatic hydrolysis of squid viscera were pH 7.04, enzymolysis temperature 42.43˚C, enzymolysis time 6.98 h, enzyme addition amount 5250 U/g, and the degree of hydrolysis after enzymatic hydrolysis of squid viscera was 82.906%. To verify the feasibility of the response surface model, the modified optimal conditions were used: IE pH 7.0, enzymatic hydrolysis temperature 43˚C, enzymolysis time 7.0 h, enzymatic addition of 5250 U/g for enzymatic digestion test of squid viscera, and the actual average of the sub-parallel test was 81.836%, and the relative deviation from the prediction value obtained by the regression equation was 1.31%. And hydroxyl radical scavenging rate was 28.9% and the degree of hydrolysis was 74.25% using the optimal conditions of enzymatic hydrolysis. The results showed that the squid viscera had a certain degree of antioxidant activity.