鳕鱼蛋白酶解工艺优化及其酶解液抗氧化研究  

Optimization of Enzymolysis Technology of Codfish Protein and Antioxidant Abilities of Its Hyrolysate

作　　者：丁利君[1] 钟森辉[1] 

机构地区：[1]广东工业大学轻工化工学院,广东广州510006

出　　处：《食品科学》2008年第8期398-401,共4页Food Science

基　　金：广东省科技厅计划项目(2006B20401012)

摘　　要：目的:通过控制鳕鱼蛋白酶解以获得活性多肽,并研究其酶解液的抗氧化性。方法:用枯草杆菌蛋白酶对鳕鱼蛋白进行控制酶解,研究酶解温度、pH值、酶解时间、酶与底物浓度等对酶解效果的影响;采用三元二次旋转设计,优化酶解工艺;并通过分析酶解液对自由基的清除作用来判断其抗氧化性。结果:酶解的最佳条件为:脱脂鱼粉底物浓度肉水比为1:3,酶与底物比0.3%,pH8.0,温度65℃、酶解3h;该酶解液对羟基自由基、超氧自由基有很好的清除作用。结论:该研究结果对鳕鱼蛋白的开发利用提供了科学依据。Objective： To optimize enzymolysis technology of codfish protein to obtain active peptide and determine antioxidant abilities of the hydrolysate. Methods： Effects of temperature, pH, hydrolysis time and concentration ratio of enzyme to substrate （[E]/[S]） on content of peptides from protein hydrolyzed with Alcalase 2.4L were studied. And the optimization of the hydrolysis conditions was made by quadratic rotation design. The antioxidant abilities of the hydrolysate were evaluated by measuring free radicals scavenging ability.Results： The results showed that the optimum conditions of hydrolysis with Alcalase 2.4L are pH 8, ratio offish flesh to water 1：8 （m/V）, hydrolysis time 3 h and temperature 65 ~C and [E]/[S] 0.3%. The scavenging rates to hydroxyl radical and superoxide radical of the hydrolysate with degree of hydrolysis 38.46% are 56.34% and 41.56% respectively. Conclusion： The results establish the theory basis for the application of codfish.

关 键 词：鳕鱼 酶解物 自由基 多肽 

分 类 号：Q814.7[生物学—生物工程]