Optimization of Preparation Process of Antioxidant Peptides in the Visceral Mass of Cucumaria frondosa by Response Surface Methodology and Its Composition Analysis
Using the protein of Cucumaria frondosa visceral mass as raw material, antio-xidant peptides were prepared by enzymatic hydrolysis with complex protease. On the basis of single factor experiments, the enzymatic hydrolysis process conditions were optimized by response surface methodology, and its ant...
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| Format: | Article |
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The editorial department of Science and Technology of Food Industry
2022-01-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050159 |
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| author | Yunlong GAO Menghao XU Xiangzhong ZHAO |
| author_facet | Yunlong GAO Menghao XU Xiangzhong ZHAO |
| author_sort | Yunlong GAO |
| collection | DOAJ |
| description | Using the protein of Cucumaria frondosa visceral mass as raw material, antio-xidant peptides were prepared by enzymatic hydrolysis with complex protease. On the basis of single factor experiments, the enzymatic hydrolysis process conditions were optimized by response surface methodology, and its antioxidant activity, molecular weight distribution and amino acid composition were analyzed. The results showed that the optimum process conditions were substrate mass fraction 4.4%, enzyme dosage 4887 U/g, pH7.0, enzymolysis temperature 56 ℃ and enzymolysis time 4.2 h. Under these conditions, the DPPH radical scavenging rate of 2 mg/mL hydrolysate was 89.18%±0.11%, the ABTS free radical scavenging rate and Fe2+ chelating rate of 0.5 mg/mL hydrolysate were 68.11%±0.12% and 72.59%±0.08%, the hydroxyl radical scavenging rate and reducing power of 1.5 mg/mL hydrolysate were 71.86%±0.09% and 0.7473±0.0105; Molecular weight distribution and amino acid analysis showed that the antioxidant peptides in the visceral mass of Cucumaria frondosa, peptides with a molecular weight of less than 1000 Da accounted for 94.26%, they were rich in acidic and hydrophobic amino acids and had high antioxidant activity and nutritional value. This study provides a technical reference for the development of deep processing industry of Cucumaria frondosa. |
| first_indexed | 2024-04-11T07:08:34Z |
| format | Article |
| id | doaj.art-0c27ec3ff90647a9bc6b596a13179c97 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T07:08:34Z |
| publishDate | 2022-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-0c27ec3ff90647a9bc6b596a13179c972022-12-22T04:38:17ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-01-0143123524310.13386/j.issn1002-0306.20210501592021050159-1Optimization of Preparation Process of Antioxidant Peptides in the Visceral Mass of Cucumaria frondosa by Response Surface Methodology and Its Composition AnalysisYunlong GAO0Menghao XU1Xiangzhong ZHAO2School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, ChinaShandong Zhongshuo Marine Technology Co., Ltd., Rizhao 276800, ChinaSchool of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, ChinaUsing the protein of Cucumaria frondosa visceral mass as raw material, antio-xidant peptides were prepared by enzymatic hydrolysis with complex protease. On the basis of single factor experiments, the enzymatic hydrolysis process conditions were optimized by response surface methodology, and its antioxidant activity, molecular weight distribution and amino acid composition were analyzed. The results showed that the optimum process conditions were substrate mass fraction 4.4%, enzyme dosage 4887 U/g, pH7.0, enzymolysis temperature 56 ℃ and enzymolysis time 4.2 h. Under these conditions, the DPPH radical scavenging rate of 2 mg/mL hydrolysate was 89.18%±0.11%, the ABTS free radical scavenging rate and Fe2+ chelating rate of 0.5 mg/mL hydrolysate were 68.11%±0.12% and 72.59%±0.08%, the hydroxyl radical scavenging rate and reducing power of 1.5 mg/mL hydrolysate were 71.86%±0.09% and 0.7473±0.0105; Molecular weight distribution and amino acid analysis showed that the antioxidant peptides in the visceral mass of Cucumaria frondosa, peptides with a molecular weight of less than 1000 Da accounted for 94.26%, they were rich in acidic and hydrophobic amino acids and had high antioxidant activity and nutritional value. This study provides a technical reference for the development of deep processing industry of Cucumaria frondosa.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050159response surface methodcucumaria frondosa visceral massantioxidant peptidesmolecular weight distributionamino acid analysis |
| spellingShingle | Yunlong GAO Menghao XU Xiangzhong ZHAO Optimization of Preparation Process of Antioxidant Peptides in the Visceral Mass of Cucumaria frondosa by Response Surface Methodology and Its Composition Analysis Shipin gongye ke-ji response surface method cucumaria frondosa visceral mass antioxidant peptides molecular weight distribution amino acid analysis |
| title | Optimization of Preparation Process of Antioxidant Peptides in the Visceral Mass of Cucumaria frondosa by Response Surface Methodology and Its Composition Analysis |
| title_full | Optimization of Preparation Process of Antioxidant Peptides in the Visceral Mass of Cucumaria frondosa by Response Surface Methodology and Its Composition Analysis |
| title_fullStr | Optimization of Preparation Process of Antioxidant Peptides in the Visceral Mass of Cucumaria frondosa by Response Surface Methodology and Its Composition Analysis |
| title_full_unstemmed | Optimization of Preparation Process of Antioxidant Peptides in the Visceral Mass of Cucumaria frondosa by Response Surface Methodology and Its Composition Analysis |
| title_short | Optimization of Preparation Process of Antioxidant Peptides in the Visceral Mass of Cucumaria frondosa by Response Surface Methodology and Its Composition Analysis |
| title_sort | optimization of preparation process of antioxidant peptides in the visceral mass of cucumaria frondosa by response surface methodology and its composition analysis |
| topic | response surface method cucumaria frondosa visceral mass antioxidant peptides molecular weight distribution amino acid analysis |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050159 |
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