酶水解美洲帘蛤蛋白质及产物抗氧化活性初探  

Enzymatic Hydrolysis of Hard Shell Clam Mercenaria mercenaria Protein and Its Antioxidant Activities

作　　者：白鹤[1] 赵前程[1] 李伟[1] 李智博[1] 刘聪[1] 沈国华[1] 李晓东 常亚青[3] 

机构地区：[1]大连水产学院食品工程学院,辽宁省水产品加工及综合利用重点开放实验室,辽宁大连116023 [2]盘锦光合水产有限公司,辽宁盘锦124200 [3]农业部海洋水产增养殖学与生物技术重点开放实验室,辽宁大连116023

出　　处：《水产科学》2009年第4期196-199,共4页Fisheries Science

基　　金：辽宁省教育厅资助项目(2008S067)

摘　　要：采用二苯基苦基苯肼(DPPH)自由基法和改进的邻苯三酚法检测了胃蛋白酶对美洲帘蛤的水解作用及其水解液的抗氧化活性,探讨了酶质量分数、底物质量分数、pH、水解时间、温度对美洲帘蛤蛋白质水解度的影响。试验结果表明,酶质量分数为5%,底物质量分数为10%,pH 1.0,酶解3 h,温度为50℃时可以获得较高的水解度,同时水解液对超氧阴离子自由基和DPPH自由基有较高的清除率。In this research, enzymatic hydrolysis of hard shell clam Mercenaria mercenaria protein with pepsin and its antioxidant activities were analyzed with two different methods, the inhibition of DPPH radicals and modified pyrogallol method. At the same time, the effects of [e], [s], pH, time and temperature on degree of hydrolysis were investigated. The results showed that the optimum conditions of enzymatic hydrolysis were：[e] 5%, [s] 10%, pH 1.0, time 3 h, and temperature 50 ℃. Hydrolysates pre- pared on these conditions had a high degree of hydrolysis which also showed strong scavenging activities of DPPH radical and the superoxide anion-radical.

关 键 词：美洲帘蛤 自由基 酶水解 胃蛋白酶 

分 类 号：S986[农业科学—捕捞与储运]