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<p>In this study, papain and neutral protease were used to hydrolyze the sea cucumber intestines, while the degree of hydrolysis (DH) was used as the evaluation metric. The enzymatic hydrolysis process was optimized through single-factor experiments and response surface methodology. Three types of sea cucumber intestinal peptides with different molecular weights (&gt; 3&#xa0;kDa, 1–3&#xa0;kDa, and &lt; 1&#xa0;kDa) were prepared and the in vitro antioxidant activities were determined. The results showed that the optimal enzymatic hydrolysis conditions were a time of 3&#xa0;h, an enzyme dosage of 4454 U/g, and a temperature of 54&#xa0;°C, at which the DH reached 52.28 ± 0.54%. Peptides with the molecular weights of &lt; 1&#xa0;kDa possessed the highest scavenging abilities against DPPH radicals (IC50 = 8.97 ± 0.04&#xa0;mg/mL), superoxide anion radicals (IC50 = 11.67 ± 0.21&#xa0;mg/mL), and hydroxyl radicals (IC50 = 8.86 ± 0.06&#xa0;mg/mL). Subsequently, using milk powder, &lt; 1&#xa0;kDa sea cucumber intestinal antioxidant peptides, xylitol, and magnesium stearate as the main raw materials, sea cucumber intestinal antioxidant peptide milk tablets were produced through processes such as mixing, granulation, drying, sizing, and tableting. The formula was optimized based on sensory evaluation scores through single-factor and orthogonal experiments. The resulting milk tablets showed a weight variation of 2.17 ± 1.87%, a hardness of 95.05 ± 3.24&#xa0;N, and a total color difference (ΔE) of 8.30 ± 0.27, while exhibited a smooth and uniform surface, a fine texture, moderate sweetness, and a harmonious flavor. This study provides a theoretical foundation for the high-value utilization of sea cucumber intestinal peptides and technical support for the development of new functional foods.</p> Graphical abstract <p></p>

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Preparation of antioxidant peptides from sea cucumber intestines and quality evaluation of functional milk tablets

  • 期刊论文

  • 发表日期：

    2026年7月7日

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  • Xiaofei Sun,
  • Minglun Li,
  • Yuwei Chen,
  • Guorui Luo,
  • Xuepeng Li,
  • Zengdong Wang,
  • Yanbo Wang,
  • Yingmei Li,
  • Jianrong Li

摘要

In this study, papain and neutral protease were used to hydrolyze the sea cucumber intestines, while the degree of hydrolysis (DH) was used as the evaluation metric. The enzymatic hydrolysis process was optimized through single-factor experiments and response surface methodology. Three types of sea cucumber intestinal peptides with different molecular weights (> 3 kDa, 1–3 kDa, and < 1 kDa) were prepared and the in vitro antioxidant activities were determined. The results showed that the optimal enzymatic hydrolysis conditions were a time of 3 h, an enzyme dosage of 4454 U/g, and a temperature of 54 °C, at which the DH reached 52.28 ± 0.54%. Peptides with the molecular weights of < 1 kDa possessed the highest scavenging abilities against DPPH radicals (IC50 = 8.97 ± 0.04 mg/mL), superoxide anion radicals (IC50 = 11.67 ± 0.21 mg/mL), and hydroxyl radicals (IC50 = 8.86 ± 0.06 mg/mL). Subsequently, using milk powder, < 1 kDa sea cucumber intestinal antioxidant peptides, xylitol, and magnesium stearate as the main raw materials, sea cucumber intestinal antioxidant peptide milk tablets were produced through processes such as mixing, granulation, drying, sizing, and tableting. The formula was optimized based on sensory evaluation scores through single-factor and orthogonal experiments. The resulting milk tablets showed a weight variation of 2.17 ± 1.87%, a hardness of 95.05 ± 3.24 N, and a total color difference (ΔE) of 8.30 ± 0.27, while exhibited a smooth and uniform surface, a fine texture, moderate sweetness, and a harmonious flavor. This study provides a theoretical foundation for the high-value utilization of sea cucumber intestinal peptides and technical support for the development of new functional foods.

Graphical abstract