Modification of antioxidant peptide from loach protein by Plastein reaction

doi:10.3969/j.issn.1004-1524.2018.08.06

›› 2018, Vol. 30 ›› Issue (8): 1312-1320.DOI: 10.3969/j.issn.1004-1524.2018.08.06

• Animal Science • Previous Articles Next Articles

Modification of antioxidant peptide from loach protein by Plastein reaction

GAO Dandan¹, CHENG Hao¹, MA Zhongren^1,2, TIAN Xiaojing¹, LI Mingsheng^1,2, CHEN Shi'en¹, CHANG Kunpeng¹, LIU Gendi^1,*, NAZARIYAH Yahaya³

1.College of Life Science and Engineering, Northwest Minzu University, Lanzhou 730124, China;
2. Engineering Technology Research Center for Animal Cell, Lanzhou 730030, China;
3.Faculty of Science and Technology, Universiti Sains Islam Malaysia, Bandar Baru Nilai , Nilai, Negeri Sembilan 71800, Malaysia

Received:2017-11-06 Online:2018-08-25 Published:2018-08-28

Abstract

Abstract: Loach protein was hydrolyzed by neutrase to prepare antioxidant peptide in this study. Plastein reaction was used to modify loach protein hydrolysates for enhancing the scavenging ability of DPPH free radical of peptides by papain. The influences of the types of added amino acids, the extrinsic glycine dose, the substrate/enzyme ratio, pH value, temperature and hydrolysis time on scavenging ability of DPPH free radical of the Plastein reaction modification of loach protein hydrolysates were investigated by using single factor analysis method. On this basis, the optimal technology conditions for Plastein reaction modification of antioxidant peptide from loach protein was obtained by response surface methodology. Results showed that the optimal conditions for Plastein reaction modification of antioxidant peptide from loach protein were as followings: substrate concentration at 40%, extrinsic dose of histidine at 0.5 mmol·g^-1, E/S ratio at 1 782.49 U·g^-1, pH at 9.0, temperature at 35 ℃, and reaction time at 3.0 h. The antioxidant activity of modified antioxidant peptide by Plastein reaction was about 1.99 times of original antioxidant peptide under this condition, and the scavenging ability of DPPH free radical was (77.98±0.08)%.

Key words: loach protein, antioxidant peptide, Plastein reaction, response surface

CLC Number:

S98
TS201.2

GAO Dandan, CHENG Hao, MA Zhongren, TIAN Xiaojing, LI Mingsheng, CHEN Shi'en, CHANG Kunpeng, LIU Gendi, NAZARIYAH Yahaya. Modification of antioxidant peptide from loach protein by Plastein reaction[J]. , 2018, 30(8): 1312-1320.

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Modification of antioxidant peptide from loach protein by Plastein reaction

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