Optimization of preparation technology and antioxidant activity of enzymatic hydrolysates from corneum gigerii galli endothelium

Authors

ZHANG Hui-ying, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China
YANG Wei-qiao, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China
CHEN Yao, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China
LI Pan, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China ；Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, Guangzhou, Guangdong 510642 , China
DU Bing, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China ；Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, Guangzhou, Guangdong 510642 , China

Abstract

Objective:In order to study the optimal enzymatic hydrolysis process conditions of corneum galli gigerii endothelium, and analyze the amino acid composition, molecular weight distribution and antioxidant activity of the enzymatic hydrolysate.Methods:With the yield of polypeptide and the degree of hydrolysis as indicators, the orthogonal experiment was used to optimize the enzymatic hydrolysis conditions of corneum galli gigerii endothelium. Amino acid analyzer and high-performance gel permeation chromatography were used to determine the amino acid composition and molecular weight distribution of the enzymatic hydrolysate of corneum galli gigerii endothelium. The clear ability of corneum galli gigerii endothelium to DPPH free radicals and ABTS+radical were also investigated.Results:The results showed that the optimal enzymatic hydrolysis conditions of corneum galli gigerii endothelium were as follows: co-enzymatic hydrolysis with neutral protease and alkaline protease, enzymatic hydrolysis temperature at 60 ℃, enzymatic hydrolysis for 9 h at pH 11, and cooking time for 6 h. Under the control of these conditions, the yield of polypeptide was 75.68%, and the degree of hydrolysis was 14.43%. The ratio of the essential amino acid to the non-essential amino acid of the enzymatic hydrolysate was58.56%, which has high nutritional value. The proportion of enzymatic hydrolysate with a relative molecular mass of ＜1 000 Da accounts for 90.2%, which was easy to be digested and absorbed. When the concentration of the enzymatic hydrolysate was1.5 mg/mL, the scavenging rate of ABTS+free radicals reached 94.19%.Conclusion:Using the optimal enzymatic hydrolysis process strategy, the yield of corneum galli gigerii endothelium polypeptide is as high as 75.68%, and it has good antioxidant activity.

Publication Date

7-20-2022

First Page

169

Last Page

174

DOI

10.13652/j.spjx.1003.5788.2022.90102

Recommended Citation

Hui-ying, ZHANG; Wei-qiao, YANG; Yao, CHEN; Pan, LI; and Bing, DU (2022) "Optimization of preparation technology and antioxidant activity of enzymatic hydrolysates from corneum gigerii galli endothelium," Food and Machinery: Vol. 38: Iss. 4, Article 28.
DOI: 10.13652/j.spjx.1003.5788.2022.90102
Available at: https://www.ifoodmm.cn/journal/vol38/iss4/28

References

[1] 王宝庆,郭宇莲,练有扬,等.鸡内金化学成分及药理作用研究进展[J].安徽农业科学,2017,45(33):137-139.WANG Bao-qing,GUO Yu-lian,LIAN You-yang,et al.Research progress on the chemical constituents and pharmacological effects of Gallus gallus domesticus[J].Journal of Anhui Agricultural Sciences,2017,45(33):137-139.
[2] 王楠,顾笑妍,吴怡,等.鸡内金的临床应用及药理作用研究概况[J].江苏中医药,2021,53(1):77-81.WANG Nan,GU Xiao-yan,WU Yi,et al.Overview of clinicalapplication and pharmacological effects of Gallus gallus domesticus[J].Jiangsu Traditional Chinese Medicine,2021,53(1):77-81.
[3] 王会,金平,梁新合,等.鸡内金化学成分和药理作用研究[J].吉林中医药,2018,38(9):85-87.WANG Hui,JIN Ping,LIANG Xin-he,et al.Studies on the chemical constituents and pharmacological effects of Gallus gallus domesticus[J].Jilin Journal of Traditional Chinese Medicine,2018,38(9):85-87.
[4] 王鹏飞,高慧敏,邹忠梅,等.药食两用中药鸡内金的研究概况[J].中国药学杂志,2017,52(7):535-538.WANG Peng-fei,GAO Hui-min,ZOU Zhong-mei,et al.Research overview of Gallus gallus domesticus,a traditional Chinese medicine for food and medicine[J].Chinese Pharmaceutical Journal,2017,52(7):535-538.
[5] XIONG Q,JING Y,LI X,et al.Characterization and bioactivities of a novel purified polysaccharide from Endothelium corneum gigeriae Galli[J].International Journal of Biological Macromolecules,2015,78:324-332.
[6] 李卫先,李飞燕,李达,等.鸡内金不同炮制方法水提液对小鼠胃肠运动比较的研究[J].湖南中医杂志,2008,24(2):100-101.LI Wei-xian,LI Fei-yan,LI Da,et al.Comparative study on the effects of different processing methods of Gallus gallus domesticus on gastrointestinal motility in mice[J].Hunan Journal of Traditional Chinese Medicine,2008,24(2):100-101.
[7] LI S,ZHENG M,ZHANG Z,et al.Galli gigeriae endothelium corneum:Its intestinal barrier protective activity in vitro and chemical composition[J].Chinese Medicine,2021,16(1):22.
[8] 冯倩,曾里,冉旭,等.低分子量鲶鱼蛋白肽的酶解工艺优化及氨基酸分析[J].中国调味品,2020,45(1):84-89.FENG Qian,ZENG Li,RAN Xu,et al.Optimization of enzymatic hydrolysis of low molecular weight catfish protein peptides and amino acid analysis[J].China Seasoning,2020,45(1):84-89.
[9] 李晓叶,张珍,王琼,等.羊骨多肽酶法制备工艺优化及抗氧化活性研究[J].食品与机械,2020,36(10):130-135,142.LI Xiao-ye,ZHANG Zhen,WANG Qiong,et al.Optimization of enzymatic preparation of sheep bone polypeptide and study on antioxidant activity[J].Food & Machinery,2020,36(10):130-135,142.
[10] 张秀桥,赵刚,陈家春.鸡内金酶解产物氨基酸分析研究[J].中国医院药学杂志,2007,27(7):864-866.ZHANG Xiu-qiao,ZHAO Gang,CHEN Jia-chun.Amino acid analysis of enzymatic hydrolysis products of Gallus gallus domesticus[J].Chinese Journal of Hospital Pharmacy,2007,27(7):864-866.
[11] 朱翰林,刘茜,郑思瑶,等.牡蛎多肽的酶解工艺及抗氧化活性与相对分子质量分布研究[J].食品科技,2020,45(6):142-149.ZHU Han-lin,LIU Qian,ZHENG Si-yao,et al.Study on the enzymatic hydrolysis process,antioxidant activity and relative molecular mass distribution of oyster peptides[J].Food Science and Technology,2020,45(6):142-149.
[12] 张新武,麦雄健.酶与高压蒸煮耦合水解蛹虫草蛋白质的工艺研究[J].食品工业,2018,39(4):129-133.ZHANG Xin-wu,MAI Xiong-jian.Study on thehydrolysis of Cordyceps militaris protein by enzyme and high-pressure cooking[J].Food Industry,2018,39(4):129-133.
[13] 徐仰丽,叶剑,余海,等.南方刺参性腺多肽酶解工艺优化及抗氧化活性分析[J].食品工业科技,2018,39(19):181-187.XU Yang-yi,YE Jian,YU Hai,et al.Optimization of enzymatic hydrolysis of gonadal peptides from southern sea cucumber and analysis of antioxidant activity[J].Food Industry Science and Technology,2018,39(19):181-187.
[14] 王思琪,傅晶依,丁修庆,等.双酶法提取甜瓜籽多肽的工艺研究[J].食品研究与开发,2020,41(8):94-99.WANG Si-qi,FU Jing-yi,DING Xiu-qing,et al.Study on the extraction process of melon seed polypeptides by double enzyme method[J].Food Research and Development,2020,41(8):94-99.
[15] 郑瑞生,林雅萍,孙秋琼,等.酶解马鲛鱼下脚料制备海鲜酱工艺优化[J].食品与机械,2021,37(6):201-206,212.ZHENG Rui-sheng,LIN Ya-ping,SUN Qiu-qiong,et al.Optimization of the preparation of seafood sauce by enzymatic hydrolysis of mackerel scraps[J].Food & Machinery,2021,37(6):201-206,212.
[16] 李泽鸿,陈丹,李振华.鸡内金中氨基酸及营养元素含量的测定[J].氨基酸和生物资源,2002,24(4):20-21.LI Ze-hong,CHEN Dan,LI Zhen-hua.Determination of amino acid and nutrient elements in Gallus gallus domesticus[J].Amino Acids and Biological Resources,2002,24(4):20-21.
[17] 朱圣陶,吴坤.蛋白质营养价值评价——氨基酸比值系数法[J].营养学报,1988,10(2):187-190.ZHU Sheng-tao,WU Kun.Evaluation of protein nutritional value:Amino acid ratio coefficient method[J].Acta Nutrition Sinica,1988,10(2):187-190.
[18] 王洁,何桂珍,王玉康,等.小肽的吸收转运机制及生理学作用[J].中华临床营养杂志,2013,21(5):300-304.WANG Jie,HE Gui-zhen,WANG Yu-kang,et al.The absorption and transport mechanism and physiological effects of small peptides[J].Chinese Journal of Clinical Nutrition,2013,21(5):300-304.
[19] 刘小芳,颜征,冷凯良,等.南极磷虾多肽的组成及其抗氧化与ACE抑制活性[J].食品研究与开发,2020,41(23):7-13.LIU Xiao-fang,YAN zheng,LENG Kai-liang,et al.The composition of Antarctic krill peptides and their antioxidant and ACE inhibitory activities[J].Food Research and Development,2020,41(23):7-13.
[20] 景奕文,杨最素,丁国芳,等.乌贼墨多肽体外抗氧化活性研究[J].安徽农业科学,2013,41(27):10 971-10 973,11 025.JING Yi-wen,YANG Zui-su,DING Guo-fang,et al.In vitro antioxidant activity of sepia peptides[J].Journal of Anhui Agricultural Sciences,2013,41(27):10 971-10 973,11 025.