酶解鱼鳞蛋白制备抗氧化肽的研究  

Study on antioxidant peptide prepared by enzymolysising fish scales protein

作　　者：涂宗财[1] 郑明[1] 陈钢[1] 刘成梅[1] 张雪春[1] 黄小琴[1] 王强[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2009年第7期202-203,206,共3页Science and Technology of Food Industry

基　　金：国家农业成果转化基金项目(2006GB2C500148)

摘　　要：以鱼鳞蛋白为原料,采用Neutrase蛋白酶酶解鱼鳞蛋白制备抗氧化活性肽,结合单因素实验筛选关键因子,通过响应面分析法,以.OH自由基的清除率为响应值,确定制备鱼鳞抗氧化活性肽的最佳工艺条件为:酶解时间5h、酶解温度50℃、底物浓度5.51%、pH5.64、酶用量4.12%,该条件下得到的鱼鳞抗氧化活性肽对.OH的清除率达78.82%。In this paper, antioxidant activity peptide was prepared by Neutrase prolease enzymplysising from fish scale protein. Combining with single factor experiment, key factors were screened. Response surface analytical method was used, taking the clearance of ·OH free radical as the response value, and finally the optimum conditions of preparing fish scales antioxidant activity peptide were： time 5h, temperature 50℃, substrate concentration 5.51%, pH5.64, and enzyme concentration 4.12%.The clearance of fish scales antioxidant activity peptide to ·OH free radical was 78.82% under this condition.

关 键 词：鱼鳞蛋白 氧化肽 响应面分析法 

分 类 号：TS201.21[轻工技术与工程—食品科学]