虎纹海参多肽酶解制备工艺及抗氧化性研究  

Study on Optimization of Technology for Preparation of Polypeptide from Holothuria pervicax Selenka and Its Antioxidative

作　　者：李志英[1] 许喜林[1] 陈健[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品研究与开发》2012年第6期159-162,共4页Food Research and Development

基　　金：国家科技支撑计划(2006BAD27B04)资助

摘　　要：采用木瓜蛋白酶对海参进行酶解,研究加酶量、酶解时间、温度、pH对蛋白水解度的影响;通过分析酶解液对DPPH及羟自由基的清除作用来研究其抗氧化活性。结果表明酶解的最佳条件为,加酶量12.0%,水解时间2 h,温度55℃,pH8.0;制得的酶解液对DPPH和羟自由基都有很好的清除作用。Effects of the amounts of enzyme,hydrolysis time,temperature and pH on the hydrolysis degree with papain were studied.The antioxidant abilities of the hydrolyzate were studied by measuring scavenging ability on DPPH and hydroxy radical.The results indicated the optimum condition of hydrolysis with papain are amounts of enzyme 12.0 %,hydrolysis time 2 h,temperature 55 ℃ and pH8.0.The hydrolysis had a good scavenging effect on both DPPH and hydroxy radical.

关 键 词：干海参 多肽 酶解液 自由基 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]