Preparation Of Pig Collagen Peptide And Antioxidant Activity Of Research

China is an major producer of swine. It is important to process the swine bone. The swine bone collagen peptide was obtained by enzymatic hydrolysis of swine bone gelatin.These peptides had many physiological functions.The antioxidantion was an important one.The preparation and antioxidantion of the swine bone collagen peptides were studied systematically in this paper.1 .Preparation of the swine bone collagen peptidesAfter the dispasel398 was chosen to hydrolyze the swine bone collagen,the experiment conducted with the quadratic regression orthogonal rotational combination deign to study the mathematical model for the preparation of the swine bone collagen peptides. The mathematical model is:Y=52.57+5.8X₁-2.84X₂+2.02X₃+7.62X₄+6.85X₅+0.25X₁X₂+1.01X₁X₃+1.3X₁X₄+2.1 4X₁X₅-0.19X₂X₃-0.73X₂X₄+0.78X₂X₅+0.53X₃X₄+0.17X₃X₅+0.66X₄X₅+1.16X₁²-3.29 X₂²-3.36X₃²-4.91X₄²-3.41X₅²The result of analysis of variance showed that:the degree of fitting was higher and the reliability was better. The optimum conditions for enzymatic hydrolysis were predicted by the statistical optimization method.The result showed that if the scavenging rate of superoxide anion was more than 72%, the conditions for enzymatic hydrolysis would be [E]/[S]9.8%- 10%, [S] 3%-3.6%, pH 7.5-7.7, T46.4℃-48.11℃, t 4.5h-4.8h.The swine bone collagen peptide was graded with Sephadex G-25 and 6 grades were isolated. The superoxide anion scavenging ability of each grade was different. The 50%inhibiting concentration(IC₅₀) of one grade was 4.11 mg/ml,which had the stronggest superoxide anion scavenging ability in 6 grades.2. The antioxidantion of the swine bone collagen peptideThe hydrogen peroxide was used to test antioxidative ability of the swine bone collagen peptide.The results showed that: the swine bone collagen peptide had antioxidative ability which was a little weaker than dibenzylatiooluene and stronger than reduced glutathione hormone and ascorbic acid and the antioxidative ability would become stronger when the concentration of the wine bone collagen peptide became bigger.