鸡肉肌原纤维蛋白酶解产物的抗氧化活性研究  

Study on Antioxidant Activities of Enzymatic Hydrolysis of Chicken Myofibrillar Proteins

作　　者：刘娜[1] 张坤生[1] 任云霞[1] 

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学食品工程系,天津300134

出　　处：《食品研究与开发》2011年第7期53-57,共5页Food Research and Development

摘　　要：以鸡肉肌原纤维蛋白为原料,在pH为7的条件下用木瓜蛋白酶对其进行水解,在单因素的基础上,运用正交试验对水解条件进行优化,以期获得具有较好抗氧化活性的酶解产物。由实验得出,最优化的水解条件是:加酶量为0.6%,固液比为1∶5(g/mL),反应温度为50℃,反应时间为3 h。此条件获得的水解产物的DPPH自由基清除率为84.7%。通过SDS-聚丙酰胺凝胶电泳可以看出肌原纤维蛋白在水解过程中水解为具有抗氧化活性的低分子肽链。Used papain to hydrolysis myofibrillar proteins of the chicken at pH=7 on the basis of the result of single factor test,the hydrolysis conditions was optimized by using the orthogonal experiment,so as to require better antioxidant activity of enzyme hydrolysis product.The optimization of hydrolysis condition of the test was： 1 g myofibrillar proteins of chicken in 5 mL water,0.006 g papain in 1 g chicken,hydrolysis 3 h,in 50 ℃.Under this condition,DPPH radical clearance of hydrolysis product was 84.7 %.SDS-PAGE analysis showed that myofibrillar proteins of the chicken in hydrolyzing process hydrolyzing to low molecular peptide chains with the antioxidant activity

关 键 词：肌原纤维蛋白 抗氧化性 酶解工艺 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]