鲤鱼肉酶解物清除羟自由基的研究  

STUDIES ON SCAVENGING EFFECT ON HYDROXYL FREE RADICAL BY HYDROLYSATES FROM COMMON CARP(CYPRINUS CARPIO)PROTEIN

作　　者：盘赛昆[1,2] 顾小红[2] 汤坚[2] 周君晖[1] 

机构地区：[1]淮海工学院海洋学院,江苏连云港222005 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品研究与开发》2009年第9期23-27,共5页Food Research and Development

摘　　要：通过测定鲤鱼肉酶解物对Fenton体系产生的·OH的清除效果,从木瓜蛋白酶、胃蛋白酶、胰蛋白酶、复合蛋白酶和复合风味蛋白酶中,筛选出复合蛋白酶作为酶解鲤鱼肉制备具有清除羟自由基活性酶解物的水解酶。用响应面分析法(RSM)对该酶的水解条件进行优化,得到最佳酶解条件为:温度55℃、酶解时间1.5h、pH=6.5、酶加量为250U/g底物、底物质量分数为25%,在此条件下酶解物的水解度为4.5%。利用Sephadex G-15凝胶层析测定酶解物分子量分布,结果显示,活性肽分子量为477u～1058u。The purpose of this study was to optimize enzymatic hydrolysis parameters to product peptides with scavenging activity on hydroxyl free radical of Fenton system from common carp （Cyprinus carpio）protein. First, protamex whose hydrolysates showed higher scavenging activity than other four tested enzymes such as papain, pepsin, trypsin and flavourzyme, was choosed as the optimal hydrolysis parameters of protamex were determined by the enzyme for further study. Furthermore, the optimal response surface methodology. The results showed that the optimal enzymatic hydrolysis conditions was temperature 55 ℃, time duration 1.5 h, pH 6.5, enzyme concentration 250 U/g subsubstance,and substance/water ratio was 1：3. The degree of hydrolysis（DH） under this condition were 4.5 %.The molecular chromatography on Sephadex G-15 477 u to 1 058 u. weight distribution of the hydrolysates was determinated by gel filtration column. Results showed that the molecular range of active fraction were

关 键 词：鲤鱼 酶解物 生物活性肽 羟自由基 响应面分析法 

分 类 号：R151[医药卫生—营养与食品卫生学]