海参肠胶原蛋白酶解工艺及抗氧化性研究  

Study on enzymolysis of collagen from sea cucumber intestine and its antioxidant activity

作　　者：周洁静[1] 谢蓝华[1] 杜冰[1] 

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《食品安全质量检测学报》2013年第5期1401-1407,共7页Journal of Food Safety and Quality

摘　　要：目的研究木瓜蛋白酶加酶量、pH值、酶解时间、温度对海参肠胶原蛋白水解度的影响。方法分别探讨4种蛋白酶对海参肠胶原蛋白水解能力,确定以木瓜蛋白酶为最佳用酶。采用木瓜蛋白酶对海参肠进行酶解,通过分析酶解液对Fe3+还原力、清除羟自由基及DPPH能力来研究其抗氧化活性。结果酶解的最佳条件:木瓜蛋白酶添加量1.0%、pH 7.0、时间4.0h、温度65℃,水解度达42.20%。结论酶解液对Fe3+有较好的还原作用,对羟自由基和DPPH都有很好的清除作用。Objective To investigate the effects of the amounts of papain, pH, hydrolysis time and tem-perature on the enzymolysis of collagen from sea cucumber intestine. Methods Four kinds of enzyme were discussed on hydrolysis of collagen from sea cucumber intestine, to determine the best one. Hydrolysis of col-lagen from sea cucumber intestine was performed by papain, and the antioxidant abilities of the hydrolyzate were analyzed by measuring the reducing power on Fe3+, scavenging ability of hydroxyl radicals and DPPH. Results The optimum condition of hydrolysis was 1.0%papain, pH 7.0, with hydrolysis for 4.0 h and 65℃. Hydrolysis degree was 42.20%. Conclusion The hydrolysis has a good reducing effect on Fe3+ and scavenging effect on both hydroxyl radicals and DPPH·.

关 键 词：海参肠 酶解 抗氧化活性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]