Bioactive Peptide Fractions from Collagen Hydrolysate of Common Carp Fish Byproduct: Antioxidant and Functional Properties.
Bioactive Peptide Fractions from Collagen Hydrolysate of Common Carp Fish Byproduct: Antioxidant and Functional Properties.
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鲤鱼副产物胶原蛋白水解物活性肽组分的抗氧化性和功能性研究。
DOI：
10.3390/antiox11030509
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发表时间：
2022-03-06
期刊：
影响因子：
--
通讯作者：
Lorenzo JM
中科院分区：
文献类型：
--
作者：
González-Serrano DJ;Hadidi M;Varcheh M;Jelyani AZ;Moreno A;Lorenzo JM
从鲤鱼下脚料中提取胶原蛋白，用碱性蛋白酶水解，得到多肽组分。研究了所得的>30 kDa（PF 1）、10-30 kDa（PF 2）、3-10 kDa（PF 3）和<1 kDa（PF 4）级分的抗氧化剂和功能特性。所有肽级分在不同浓度（1、5和10 mg/mL）下均显示出抗氧化活性。PF 4在1 mg/mL时清除DPPH自由基的活性最高（87%），在10 mg/mL时还原力最高（0.34），清除羟自由基的活性最高（95.4%）。肽级分的溶解度受pH影响。在pH 4下观察到肽级分的最低溶解度。PF 4的乳化活性指数（EAI）最高（121.1 m2/g），其次是PF 3（99.6 m2/g）、PF 2（89.5 m2/g）和PF 1（78.2 m2/g）。与已发现的情况下，EAI，肽馏分的乳化稳定性下降，在较低的分子量，其范围从24.4至31.6分钟。此外，它揭示了PF 1具有最高的泡沫容量（87.4%）和泡沫稳定性（28.4分钟），其次是PF 2和PF 3。总的来说，研究结果表明，从鲤鱼副产品中分离出的肽组分是一种很有前途的天然抗氧化剂来源，可用于功能性食品和药品。
Collagen isolated from byproducts of common carp was hydrolyzed with alcalase enzyme to obtain peptide fractions. The resulting >30 kDa (PF1), 10–30 kDa (PF2), 3–10 kDa (PF3) and <1 kDa (PF4) fractions were studied for their antioxidant and functional properties. All peptide fractions illustrated antioxidant activity at different concentrations (1, 5, and 10 mg/mL). Although PF4 indicated the highest DPPH radical-scavenging activity (87%) at a concentration of 1 mg/mL, the highest reducing power (0.34) and hydroxyl radical scavenging activity (95.4%) were also observed in PF4 at a concentration of 10 mg/mL. The solubility of the peptide fractions was influenced by pH. The lowest solubility of the peptide fractions was observed at pH 4. The highest emulsifying activity index (EAI) was observed for PF4 (121.1 m2/g), followed by PF3 (99.6 m2/g), PF2 (89.5 m2/g) and PF1 (78.2 m2/g). In contrast to what has been found in the case of EAI, the emulsion stability of the peptide fractions decreased at lower molecular weight, which ranged from 24.4 to 31.6 min. Furthermore, it was revealed that PF1 had the highest foam capacity (87.4%) and foam stability (28.4 min), followed by PF2 and PF3. Overall, the findings suggest that peptide fractions isolated from byproducts of common carp are a promising source of natural antioxidants for application in functional food and pharmaceutical products.
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影响因子：
6
作者：
Hadidi, Milad;Jafarzadeh, Shima;Ibarz, Albert
通讯作者：
Ibarz, Albert
影响因子：
8.1
作者：
Hadidi, Milad;Khaksar, Fatemeh Baradaran;Ibarz, Albert
通讯作者：
Ibarz, Albert
DOI：
10.1001/archsurg.143.4.366
发表时间：
2008-04-01
期刊：
Archives of surgery (Chicago, Ill. : 1960)
影响因子：
--
作者：
Easterbrook, Catherine;Maddern, Guy
通讯作者：
Maddern, Guy
影响因子：
1.6
作者：
Alolod, Garner Algo L.;Nunal, Sharon N.;Peralta, Jose P.
通讯作者：
Peralta, Jose P.
影响因子：
5.6
作者：
Safari, Reza;Motamedzadegan, Ali;Rasco, Barbara
通讯作者：
Rasco, Barbara