金丹莉,程逸潮,洪杏德,付晶晶,董秀萍,陈跃文

• 1:浙江工商大学食品与生物工程学院
• 2:浙江工商大学东海食品台州研究院
• 3:青岛纽萃生生物健康科技有限公司
• 4:大连工业大学食品学院

摘要(Abstract)：

以橙足海参(Cucumaria frondosa)为原料，通过水解度、可溶性多肽含量、DPPH自由基清除率、ABTS自由基清除率、总还原力和铁离子还原能力(ferric reducing antioxidant power, FRAP)等理化指标的分析，结合单因素实验和响应面实验，探究了复合酶酶解法制备海参多肽的最佳工艺参数。利用切向流超滤技术对海参酶解液进行分离，考察了不同分子量段的海参多肽在体外消化前后的抗氧化活性。结果表明，最佳工艺参数为时间5.0 h、温度50.0℃和pH值7.0,在此条件下测得ABTS自由基清除率为38.43%。当分子量<3 000 Da时，DPPH自由基清除率IC_(50)达到2.76 mg/mL,ABTS自由基清除率IC_(50)达到2.61 mg/mL,总还原力为0.31,FRAP为0.16μmol/mL Fe~(2+)当量。同时，体外消化结果显示，海参多肽的ABTS自由基清除率上升，DPPH自由基清除率、总还原力和FRAP下降，但是仍具有较高的抗氧化活性。实验结果表明，海参多肽在消化前后均具有良好的抗氧化活性，为其功能性食品组分的添加和开发提供了理论依据。

关键词(KeyWords)： 橙足海参多肽;复合酶酶解;响应面分析;切向流超滤;体外消化;抗氧化能力

Abstract:

Keywords:

基金项目(Foundation): 浙江省自然科学基金项目(LQ21C200004);; 浙江省教育厅一般科研项目(Y202352582)

作者(Author): 金丹莉,程逸潮,洪杏德,付晶晶,董秀萍,陈跃文

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