从鲟鱼软骨中提取生物活性肽的改进生产方法

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Mei-Zhen Lin, Bing-Huei Chen
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引用次数: 0

摘要

本研究旨在开发一种从鲟鱼软骨中提取和纯化 II 型胶原蛋白及其生物活性肽的方法。首先,将冻干的鲟鱼软骨粉末化,使用 0.5 M 乙酸和 10%胃蛋白酶提取胃蛋白酶可溶性胶原蛋白(PSC),PSC 产率为 34.59%。对 PSC 的水解过程进行优化后发现,使用 4.5% 脂肪酸酶和 4.5% 黄曲霉毒素的酶组合,PSC 与水的比例为 1:30(w/v),pH 值为 8,温度为 50 °C,水解时间为 6 小时,可获得较高的水解度(34.23%),从而得到鲟鱼软骨胶原蛋白肽(SCCP)。通过 SDS-PAGE 鉴定 PSC 和 SCCP 的胶原类型和分子量(MW)范围,HPLC-DAD 鉴定氨基酸组成,MALDI-TOF-MS 鉴定分子量分布,傅立叶变换红外光谱鉴定功能基团,紫外光谱分析吸收光谱,证实鲟鱼软骨中存在 II 型胶原蛋白,PSC 和 SCCP 中的氨基酸以甘氨酸、谷氨酸、羟脯氨酸、脯氨酸和丙氨酸为主。此外,SCCP 的分子量分布为 500 Da,占信号总量的 89.71%,其中分子量为 344.721 Da 的肽片段所占比例最高。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

An Improved Production Method of Bioactive Peptides from Sturgeon Fish Cartilage

An Improved Production Method of Bioactive Peptides from Sturgeon Fish Cartilage

This study aims to develop an extraction and purification method for production of type II collagen and its bioactive peptides from sturgeon fish cartilage. Initially, freeze-dried sturgeon fish cartilage was powdered for extraction of pepsin soluble collagen (PSC) using 0.5 M acetic acid and 10% pepsin with a PSC yield of 34.59%. Optimization of PSC hydrolysis revealed that a high hydrolysis degree (34.23%) was obtained using an enzyme combination of 4.5% alcalase plus 4.5% flavourzyme, PSC to water ratio at 1:30 (w/v), pH at 8, temperature at 50 °C and hydrolysis time at 6 h to obtain sturgeon cartilage collagen peptide (SCCP). Both PSC and SCCP were characterized for collagen type and molecular weight (MW) range by SDS-PAGE, amino acid composition by HPLC-DAD, MW distribution by MALDI-TOF-MS, functional group by FTIR and absorption spectra by UV analysis confirming the presence of type II collagen in sturgeon fish cartilage with amino acids including glycine, glutamic acid, hydroxyproline, proline and alanine dominating in both PSC and SCCP. Furthermore, the SCCP possessed < 500 Da MW distribution accounting for 89.71% of the total signal, with a peptide fragment at MW 344.721 Da being present in the highest proportion.

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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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