带鱼下脚料蛋白多肽亚铁螯合物的制备及抗氧化活性研究  

Study on compound enzymic peptides iron from hairtail off-cuts and its activity of antioxidation

作　　者：霍健聪[1,2] 邓尚贵[2,2] 谢超[2] 

机构地区：[1]西南大学食品学院,重庆400716 [2]浙江海洋学院食品与药学学院,浙江舟山316000

出　　处：《食品工业科技》2009年第4期267-270,共4页Science and Technology of Food Industry

摘　　要：以舟山带鱼下脚料为原料,利用风味酶和动物复合蛋白酶水解制备多肽亚铁螯合物,并对亚铁鳌合物抗氧化活性进行了初步研究。结果表明:最佳酶解条件为带鱼下脚料蛋白用量4.1g,温度40℃,风味酶与动物蛋白酶复合比1:1,酶量6×103IU/100mL,pH7。带鱼下脚料蛋白最佳螯合条件为:pH7,时间15min,温度20℃,抗坏血酸用量0.1%。抗氧化活性实验结果表明:亚铁螯合物对羟自由基具有一定清除作用,但对过氧化氢清除效果不明显,对植物油抗氧化效果接近V,但持久性较差。With the hairtail off-cuts as material,this paper focuses on the preparation of off-cuts of hairtail protein chelating Fe^2＋ by compound enzymolysis method,and studies on the aspects of chelate condition, antioxidation function.The optimum enzymolysis condition was：haitail off-cuts protein 4.1g,40℃,the ratio of flavourzyme to animal compound proteinase 1：1, enzyme amount 6 × 10^3IU/100mL, and pH7.The optimum chelating condition of hairtail protein was：pHT,15min,20℃, VC0.1%.Antioxidation experiment showed that the chelate substance had an ability of removing · OH, but this ability was not significant to H2O2.Its antioxidation is similar to VE,but not lasts for long time.

关 键 词：带鱼 下脚料 螯合物 亚铁 抗氧化 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]