Preparation And Antioxidant Activity Of Tuna Bone Collagen Peptides
Keywords
Tuna, Fish Bone, Peptides, Antioxidant Activity
Abstract
In order to prepare tuna fish bone collagen peptide and study its antioxidant activity, enzymatic hydrolysis, ultrafiltration, gel chromatography and reversed-phase high performance liquid chromatography were used to prepare the antioxidant collagen peptide, and an amino acid sequence analyzer was used to determine its amino acid sequence. Mass spectrometry (esi-ms) was used to determine its molecular weight, and the antioxidant capacity of collagen peptides was evaluated using hydroxyl radical, dpph radical, abts radical and superoxide anion radical scavenging experiments and lipid peroxidation inhibition experiments. The results showed that a decapeptide (tfch-p2) was obtained by two-step enzymatic hydrolysis, separation and purification of pepsin and trypsin from tuna bone collagen. Its amino acid sequence was determined to be gly- through amino acid sequence analysis and mass spectrometry (esi-ms). pro-ala-gly-pro-ala-gly-glu-gln-gly (gpagpagqeg), molecular weight is 839.87u ([m+h]+840.68u). The results of in vitro antioxidant experiments show that gpagpagqeg has a strong response to hydroxyl free radicals (ec500.18mg/ml), dpph free radicals (ec500.97mg/ml), abts free radicals (ec500.52mg/ml) and superoxide anion free radicals (ec500. 38mg/ml) has good scavenging effect; gpagpagqeg also shows good lipid peroxidation inhibitory effect. Research shows that the collagen peptide gpagpagqeg has good antioxidant activity and can be used in antioxidant-related functional foods, drugs or food additives.
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Original research was done by Tan Hongliang, Yu Di, Wang Bin, Hu Fayuan, Ma Jianyin
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