酶解条斑紫菜制备抗氧化肽及综合利用

将酶解反应与几种膜分离技术集成构建一种制备紫菜抗氧化肽，并同时分级分离其它活性物质以实现综合利用。先后采用截留相对分子质量10 000的超滤膜和500的纳滤膜对紫菜酶解液进行分离纯化，优化操作参数，抗氧化肽回收率达73.1%，多糖回收率达55%，膳食纤维回收率达85%，多肽得率达18%；考察该工艺所得紫菜抗氧化多肽的应用特性，结果表明：纳滤浓缩后多肽液0.5 mg/mL对DPPH自由基清除率可达68.5%，该多肽最适作用pH为8.5，经80 ℃处理6 h后的紫菜抗氧化肽仍保留83%左右的相对DPPH自由基清除率。
This study integrate enzymatic reaction with several membrane technologies to construct a method for comprehensive utilization of antioxidant peptide and other active substances from laver. The hydrolysate of laver was separated and purified through ultrafiltration（10 kDa cut-off molecular weight） and nanofiltration（500 Da cut-off molecular weight）. After optimizing the operation parameters of membrane separation，recovery rates of antioxidant peptide，polysaccharide，dietary fiber，and peptide reached 73.1%，55%，85%，and 18%，respectively. The peptides from laver showed the DPPH scavenging activity. The DPPH scavenging activity of 0.5 mg/mL nanofiltration peptide solution was up to 68.5%. Furthermore，the optimum pH value of laver antioxidant peptide was 8.5. Meanwhile，these peptides showed a good stability，it retained about 83% relative scavenging activity of DPPH radical after heated at 80 ℃ for 6 h