鸡肉蛋白的酶解及其抗氧化活性研究  

Enzymatic Hydrolysis of Chicken Protein and Antioxidant Activity of Antioxidant Peptide

作　　者：孙杨赢[1] 潘道东[1] 郭宇星[1] 

机构地区：[1]南京师范大学金陵女子学院食品科学与营养系,江苏南京2100972

出　　处：《食品科学》2010年第24期56-61,共6页Food Science

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

摘　　要：运用响应面(RSM)分析法对酶解鸡肉蛋白制备抗氧化肽的工艺进行优化。在单因素试验的基础上,以还原能力和超氧阴离子自由基清除率为指标,研究酶解时间、加酶量、温度对木瓜蛋白酶酶解鸡肉蛋白的酶解液抗氧化性的影响。结果表明,酶解鸡肉蛋白制备抗氧化肽的工艺条件为pH6.0、液固比2:1(mL/g)、酶解时间6.15h、加酶量1200U/g、温度51.2℃,此时还原能力达到0.802,超氧阴离子自由基清除率达到73.9%。The enzymatic hydrolysis parameters for preparing antioxidant peptide from chicken protein were optimized by response surface analysis. Based on the results of single factor experiments, the effects of hydrolysis time, enzyme addition amount, hydrolysis temperature on the hydrolysis degree of chicken protein and antioxidant capability of antioxidant peptide were explored through evaluating the reducing power and scavenging rate on superoxide anion free radicals. Results indicated that the optimal preparation processing conditions of antioxidant peptides from chicken protein by papain hydrolysis were pH 6.0, material-water ratio of 1：2, hydrolysis time of 6.15 h, papain amount of 1200 U/g and hydrolysis temperature of 51.2 ℃. Under the optimal hydrolysis conditions, reducing power and scavenging rate of antioxidant peptide were 0.802 and 73.9%, respectively.

关 键 词：鸡肉蛋白 酶解 抗氧化活性 响应面分析 

分 类 号：TQ936.16[化学工程]