猪骨蛋白的中性蛋白酶酶解工艺及其产物抗氧化活性研究  

Study on enzymatic hydrolysis of pig bone protein by neutral proteinase and antioxidant activities of its hydrolysate

作　　者：李超[1] 王乃馨[1] 王卫东[1] 姚以才[1] 秦卫东[1] 

机构地区：[1]徐州工程学院食品工程学院,徐州221008

出　　处：《中国食品添加剂》2010年第6期130-133,共4页China Food Additives

基　　金：徐州市科技计划项目(XJ09056)

摘　　要：试验首先通过单因素试验分析了酶的浓度,pH,酶解温度,酶解时间对水解度的影响,然后在此基础上通过正交试验得到了中性蛋白酶酶解猪骨蛋白的最佳工艺参数,最后研究了酶解产物对羟基自由基的清除效果。结果表明：中性蛋白酶酶解猪骨蛋白的最佳工艺参数为酶的浓度4%,pH 6.5,酶解温度45℃,酶解时间3h,此时水解度为31.3%;猪骨蛋白的中性蛋白酶解物对羟基自由基有明显的清除作用,在浓度133-4000μg/mL的浓度范围内,清除羟基自由基的能力为29.59%-81.43%,且存在明显的量效关系,但其清除效果低于VC。Four main factors,including enzyme concentration,pH,enzymolysis temperature and enzymolysis time were firstly analyzed by using single factor analysis method.Then the optimal hydrolysis condition was obtained by orthogonal experiment.At last,the scavenging effect of the enzymatic hydrolysate on OH free radical were studied.The results showed that the optimum extraction conditions were obtained as follows：enzyme concentration 4%,pH 6.5,enzymolysis temperature 45℃ and enzymolysis time 3h.The degree of hydrolysis was 31.3%.When the concentrations were 133-4000μg/mL,the clearance rates of·OH free radical were 29.59%-81.43%,and the scavenging activity was correlated with the concentrations.But,the scavenging activity of enzymatic hydrolysis product was not as good as VC.

关 键 词：猪骨蛋白 中性蛋白酶 酶解 抗氧化活性 

分 类 号：TS201.25[轻工技术与工程—食品科学]