绍兴麻鸭肉酶解工艺及其产物抗氧化活性  

Antioxidant Activity of Hydrolysates from Shaoxing Duck Meat

作　　者：赵川川[1] 潘道东[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,浙江宁波315211

出　　处：《食品科学》2010年第14期26-31,共6页Food Science

基　　金：江苏省"十一五"科技支撑计划项目(BE2009366);国家农业科技成果转化基金项目(2009GB2C220412)

摘　　要：为获得具有抗氧化活性的绍兴麻鸭肉酶解产物,在单因素试验基础上,采用响应面分析法,以水解度作为指标,优化木瓜蛋白酶水解鸭肉的最佳工艺条件,并用该水解物做抗氧化活性实验。结果表明:木瓜蛋白酶水解鸭肉蛋白的最佳水解条件为温度56.9℃、pH7.2、底物与酶质量比69.9:1。在最佳水解条件下制得的水解产物清除超氧阳离子自由基(O-2·)、羟自由基(·OH)和DPPH自由基的半抑制浓度IC50分别为13.06、11.96、21.13mg/mL。The optimal conditions for hydrolyzing Shaoxing duck meat by papain were investigated by single factor method and Box-Behnken experimental design coupled with response surface methodology.A maximum degree of hydrolysis （DH） was obtained under the following optimized hydrolysis conditions： 56.9 ℃,pH 7.2 and substrate-to-enzyme ratio 69.9：1 （m/m）.The hydrolysates obtained under such conditions were evluated for their free radical scavenging activities,and the results showed that the IC50 values for scavenging superoxide anion,hydroxyl and DPPH free radicals were 13.06,11.96 mg/mL and 21.13 mg/mL,respectively.

关 键 词：鸭肉 酶解 响应面分析 抗氧化活性 

分 类 号：TQ936.16[化学工程]