梭子蟹下脚料酶解制备抗氧化肽的工艺研究  

Preparation of Antioxidant Peptides from Swimming Crab Waste through Enzymatic Hydrolysis

作　　者：范建凤[1] 王泽南[1] 杨柯[1] 郭俊珍[1] 李洪波[1] 陶学明[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2009年第24期122-125,共4页Food Science

基　　金：广东省-教育部产学研结合项目(2007A090302090)

摘　　要：研究以梭子蟹下脚料为原料酶解制备蟹抗氧化肽的工艺。通过测定水解物还原力确定其抗氧化性。结果表明:中性蛋白酶为最适蛋白酶;最佳水解工艺条件为料液比1:6(g/ml)、水浴加热处理1.5h、温度50℃、pH7.5、加酶量3000U/g、水解时间4h。此条件下水解液还原力最大,水解液的多肽含量为65.66%。In this study, antioxidant peptides from crab were prepared through enzymatic hydrolysis using swimming carb waste as the material. Antioxidant activity of hydrolysates was evaluated using reducing power assays. Results indicated that neutral protease was suitable for the hydrolysis of swimming crab waste. The optimal hydrolysis condition was 1：6 of materialliquid ratio, 1.5 h of water-bath heating treatment, pH 7.5, 3000 U/g of enzyme amount and 4 h of hydrolysis. The highest reducing power was determined in hydrolysates obtained under the optimal hydrolysis condition and the content of polypeptides in hydrolysates was 65.66%.

关 键 词：蟹下脚料 抗氧化肽 还原力 蛋白酶 酶解 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]