非洲鲫鱼蛋白酶解物的抗氧化研究  

ANTIOXIDATIVE ACTIVITY OF PROTEIN HYDROLYSATES FROM TILAPIA BY ALCALASE

作　　者：丁利君[1] 何颖基[1] 梁燕[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：《食品研究与开发》2009年第11期1-6,共6页Food Research and Development

基　　金：广东省科技厅计划项目(2006B20401012)

摘　　要：采用枯草杆菌碱性蛋白酶酶解非洲鲫鱼蛋白,以酶解液清除羟自由基的效果为分析指标,采用单因素和正交试验,分析酶解的pH值、温度、时间、肉水比等因素对酶解效果的影响,研究酶解的最佳工艺参数;同时,通过分析非洲鲫鱼蛋白酶解液对·OH自由基清除作用、O·2-自由基清除作用、对脂肪氧合酶的抑制作用、在亚油酸氧化体系中的抗氧化性、测定酶解物的还原能力等,对酶解液的抗氧化性进行研究。结果表明,罗非鱼蛋白的最佳酶解条件是,在pH8.0,温度60℃,肉水比(干鱼粉与水比)1:8(质量分数),酶解时间为4h;非洲鲫鱼蛋白酶解物有明显的抗氧化作用。Protein from Tilapia was hydrolyzed by alcalase. Alcalase hydrolyzed protein from Tilapia under controlled condition, and the hydrolysates were rich in active peptides. Antioxidant abilities of the hydrolysates were evaluated by measuring the radicals scavenging ability, the reducing ability, the inhibition activity of lipoxygenase, and antioxidant ability in linoleic acid oxidation system. The results show that the optimum condition of hydrolysis with alcalase was pH 8, the ratio of fish flesh to water 1：8 （w/w）, for 4 h at 60 ℃. At this condition, scavenging rate to hydroxyl radical was 52.63 %. The hydrolysates exhibited high antioxidative activity.

关 键 词：非洲鲫鱼 酶解物 多肽 抗氧化性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]