College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Food Chem. 2011 Jun 15;126(4):1636-42. doi: 10.1016/j.foodchem.2010.12.046. Epub 2010 Dec 13.
Silver carp processing by-product protein is usually discarded as an industrial solid waste. In this study the protein was recovered using a pH-shift method, after which seven commercial proteases were separately employed to prepare antioxidative hydrolysates. Among the hydrolysates, pepsin hydrolysates, which had the highest free radical-scavenging activity, were further separated into five peptide fractions, SCPH-I (>10kDa), SCPH-II (5-10kDa), SCPH-III (3-5kDa), SCPH-IV (1-3kDa), and SCPH-V (<1kDa), by using ultrafiltration. The antioxidative properties of the peptide fractions were investigated, using a free radical-scavenging assay, by electron spin resonance. The results show that SCPH-V had the highest scavenging effects on DPPH (1,1-diphenyl-2-picrylhydrazyl), hydroxyl and superoxide anion radicals. SCPH-V had potent antioxidant activity in the prevention of the peroxidation of linoleic acid and alleviation of H2O2-induced oxidative stress in human intestinal epithelial caco-2 cells. The results indicated that the antioxidant capacity of silver carp by-product hydrolysates could be enhanced by ultrafiltration.
银鲤鱼加工副产物蛋白通常作为工业固体废物丢弃。本研究采用 pH 变换法回收蛋白，然后分别用 7 种商业蛋白酶制备抗氧化水解物。在水解物中，胃蛋白酶水解物的自由基清除活性最高，进一步通过超滤将其分离成五个肽段，SCPH-I（>10kDa）、SCPH-II（5-10kDa）、SCPH-III（3-5kDa）、SCPH-IV（1-3kDa）和 SCPH-V（<1kDa）。采用自由基清除试验，通过电子自旋共振研究了肽段的抗氧化性能。结果表明，SCPH-V 对 DPPH（1,1-二苯基-2-苦基肼）、羟基和超氧阴离子自由基的清除效果最好。SCPH-V 对亚油酸的过氧化抑制和减轻人肠上皮细胞 caco-2 细胞中 H2O2 诱导的氧化应激具有较强的抗氧化活性。结果表明，超滤可增强银鲤鱼加工副产物水解物的抗氧化能力。
