The Research Of In Vitro Activity Detection Method And Influence Factors And The Application Of Silver Carp Peptide

There are abundant freshwater fish resources in China, silver carp is China’smain species of freshwater fish and its yield is higher. At present, the processingand utilization technology of silver carp is at a very low level, the main reason forthis is that silver carp has the characteristics of strong smell and bone spur, whichis not popular in the market, and it also caused a lot of silver carp protein wasted.Rich silver fish protein through hydrolysis can get good function characteristics ofthe antioxidant silver carp peptides, in order to improve the added value of thesilver carp and avoid protein waste of resources.At present, the commonly used in vitro antioxidant activity detection methodsare: DPPH clearing free radical ability, the removal of the hydroxyl radicals abilityand inhibition of the lipid oxidation and so on. Taking BHA for an example, thispaper gave an evaluation methodology of the above three methods, and investigatedthe antioxidant activity of silver carp peptides under the three detection methods,then selected the best applicable method among three test methods to the evaluatethe antioxidant activity of silver carp peptides. The results showed that theprecision, repeatability, recovery and detection limit results of the three methodswere all very good; through the comparison, the most applicable for silver carppeptide antioxidant activity detection method was the removal of DPPH freeradicals.In the processing, the activity of silver carp peptides was affected by heatingtemperature, heating time, environment pH, metal ion and carbohydrates factors.The results show that: the heating temperature between100℃and125℃, heatingtime no more than1h, pH between4-5were better to keep the activity of silver carppeptide; Fe³⁺would improve the silver carp peptide antioxidant activity, while Ca²⁺may reduce the silver carp peptide antioxidant activity; Among glucose, fructose,ascorbic acid and ethyl malt phenol, potassium sorbet, the ascorbic acid had themost significant influence on silver carp peptide antioxidant activity. Silver carp peptides had some of the antioxidant activity, which can be used asan antioxidant join to grease, enhancing the application of the silver carp peptides.The results show that: silver carp peptides have certain antioxidative effect on thesoybean oil, in addition, when the amount up to0.02%, the antioxidative effect wasthe best; Add appropriate silver carp peptide, TBHQ, BHA, and VEcould improvethe stability of the soybean oil, the order is: TBHQ> BHA> VE> silver carppeptide; The synergies of antioxidants was better than its single in the role of theantioxidant effect, its antioxidant effect was: BHA+VE> silver carp peptide+BHA> silver carp peptide+VE.