Optimization of the Preparation of Collagen Antioxidant Peptides from <i>Phascolosoma esculenta</i> by Compound Enzymatic Hydrolysis by Response Surface Methodology

PENG Yixin; LU Xuli; DAI Yaping; CAO Yupo; LI Jihua; GONG Xiao; PANG Jie

doi:10.13386/j.issn1002-0306.2021070183

Volume 42 Issue 22

Nov. 2021

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Science and Technology of Food Industry > 2021 > 42(22): 230-239. > DOI: 10.13386/j.issn1002-0306.2021070183

PENG Yixin, LU Xuli, DAI Yaping, et al. Optimization of the Preparation of Collagen Antioxidant Peptides from Phascolosoma esculenta by Compound Enzymatic Hydrolysis by Response Surface Methodology[J]. Science and Technology of Food Industry, 2021, 42(22): 230−239. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070183.

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Optimization of the Preparation of Collagen Antioxidant Peptides from Phascolosoma esculenta by Compound Enzymatic Hydrolysis by Response Surface Methodology

PENG Yixin^{1, 2, 3,},
LU Xuli^{2, 3, ,},
DAI Yaping^{2, 3},
CAO Yupo^{1, 2, 3},
LI Jihua^{2, 3},
GONG Xiao^{2, 3},
PANG Jie¹

1.
College of Food Science, Fujian Agricultural and Forestry Univercity, Fuzhou 350002, China
2.
Key Laboratory of Tropical Crop Product Processing, Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China
3.
Hainan Key Laboratory of Fruit and Vegetable Storage and Processing, Zhanjiang 524001, China

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Received Date: July 18, 2021
Available Online: September 15, 2021

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Abstract

Abstract

In this study, collagen was extracted from Phascolosoma esculenta. The hydrolysis conditions for preparing the collagen antioxidant peptides of Phascolosoma esculenta was optimized by single factor test and response surface methodology with the total antioxidant capacity and superoxide anion clearance rate as inspection indicators. In the enzyme screening test, papain, neutral protease, pepsin and acid protease, which obtained polypeptides with higher antioxidant activity were selected for single and compound enzymatic hydrolysis tests. As a result, the compound enzyme hydrolysis of papain and neutral protease was determined as the best solution. On the basis of single factor test results, the compound enzyme addition amount (U/g), enzymatic hydrolysis temperature (℃), enzymatic hydrolysis pH, enzymatic hydrolysis time (h) were determined as independent variables. According to response surface analysis combining with actual factors, the optimal enzymatic hydrolysis conditions were determined as follows: Compound enzyme addition amount was 8135 U/g, enzymatic hydrolysis temperature was 51.6 ℃, enzymatic hydrolysis pH was 6.4, enzymatic hydrolysis time was 4.2 h. Under these conditions, the total antioxidant capacity of the collagen peptide was (1.333±0.021) μmol/mL, and the superoxide anion clearance rate was 78.75%±0.94%.
- Phascolosoma esculenta,
- collagen,
- compound enzymatic hydrolysis,
- response surface methodology,
- antioxidant peptide

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Science and Technology of Food Industry

Optimization of the Preparation of Collagen Antioxidant Peptides from Phascolosoma esculenta by Compound Enzymatic Hydrolysis by Response Surface Methodology

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