响应面优化虾加工副产物酶解制备抗氧化肽的研究  

Optimization of Enzymatic Producing Antioxidant Peptides from Shrimp By-products by Response Surface Methodology

作　　者：赵静[1] 黄光荣[1] 蒋家新[1] 

机构地区：[1]中国计量学院生命科学学院,杭州310018

出　　处：《食品工业》2011年第4期46-49,共4页The Food Industry

摘　　要：利用响应面法优化虾加工副产物酶促水解制备具有清除ABTS自由基能力抗氧化肽的工艺条件。结果表明,碱性蛋白酶最佳水解条件为pH 8.4、温度59.6℃、加酶量597.3 U/g、时间120 min。在此条件下酶解,水解度达40.2%,ABTS自由基清除率为38.8%,平均肽段长度2.5;水解液经凝胶色谱测定,其肽分子量低于6.5 kDa,大部分集中于1-5 kDa。The purpose of this study was optimising enzymatic hydrolysis parameters to produce peptides with high ABTS（2,2-azinobis-（3-ethylbenzothiazoline-6-sulfonic acid）） radical scavenging activity（ASA） from shrimp processing by-products by response surface methodology（RSM）.The results showed that the optimal alkaline protease enzymatic hydrolysis conditions were： temperature 59.6℃,time duration 120 min,pH 8.4,enzyme concentration 597.3 U/g.The degree of hydrolysis（DH）,ASA and average length of peptides was 40.2%,38.8%,and 2.5,respectively.The average relative molecular weight of the hydrolysate was less than 6.5 kDa and most of them were 1~5 kDa determined by gel permeation chromatography.

关 键 词：虾加工副产物 酶促水解 碱性蛋白酶 响应面 清除ABTS自由基 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]