海参水煮液酶解多肽的抗氧化活性

Antioxidant activity of polypeptide from sea cucumber cooking water

中文关键词: 海参水煮液  多肽  自由基  抗氧化活性  分子量

英文关键词: Sea cucumber cooking water  Polypeptide  Free radical  Antioxidant activity  Molecular weight

中文摘要:

      以海参水煮液的冻干粉为原料，选取中性蛋白酶、胃蛋白酶和胰蛋白酶分别酶解制备多肽，测定其对•OH、O-2•和DPPH•自由基的清除能力，并与合成抗氧化剂TBHQ对比。结果表明，3种蛋白酶酶解制得的海参水煮液多肽对•OH、O-2•和DPPH•自由基的清除能力均随样品质量浓度的升高而增强；其中，中性蛋白酶酶解制得的海参水煮液多肽清除•OH、O-2•和DPPH•自由基的IC50值依次为8.565、6.658和2.015 mg/ml，其对O-2•的清除能力优于TBHQ。经液相色谱法测定，中性蛋白酶、胃蛋白酶和胰蛋白酶酶解制得的海参水煮液多肽分子量分别分布在<2 500、<3 500和<1 000 D的小分子肽中。

英文摘要:

      Polypeptides from sea cucumber cooking water were prepared by neutral protease, pepsin and trypsin,and the antioxidant activity of the polypeptides was compared with synthetic antioxidant TBHQ by measuring the scavenging capacities to DPPH•,•OH and O-2•,and the relative molecular mass was assayed. The results showed that scavenging capacities of TBHQ and polypeptides prepared by three proteases on free radicals were enhanced with the increase of sample concentration. The corresponding IC50 values of polypeptide from sea cucumber cooking water prepared by neutral protease to •OH，O-2•and DPPH• free radicals were 8.565 mg/ml, 6.658 mg/ml and 2.015 mg/ml respectively, and it had better scavenging ability to O-2•than TBHQ.The molecular weight of polypeptides from sea cucumber cooking water prepared by neutral protease, pepsin and trypsin was respectively less than 2 500,3 500 and 1 000D， analyzed by liquid chromatography.