酶解制备四角蛤蜊抗氧化活性肽的工艺研究  

Enzymolysis of fresh residue of Mactra veneriformis to prepare antioxidative products

作　　者：王令充[1,2] 刘睿[1,2] 郑文文[1] 吴皓[1,2] 

机构地区：[1]南京中医药大学药学院,江苏南京210046 [2]江苏省海洋药物研究开发中心,江苏南京210029

出　　处：《食品工业科技》2011年第10期285-287,291,共4页Science and Technology of Food Industry

基　　金：江苏省中医药管理局科技项目(LZ09023);国家自然科学基金项目(30900293);国家海洋公益性行业科研专项(200705009)

摘　　要：为了充分利用四角蛤蜊肉渣,将其酶解制备成有抗氧化活性的产物。首先通过酶解产物的抗氧化活性比较,筛选出四角蛤蜊肉渣的最适水解酶为胰蛋白酶,单因素实验考察了胰蛋白酶的水解条件;以水解温度、时间、pH及加酶量为关键因素,合理选取单因素实验所得因素水平,进行正交工艺实验,得到最佳酶解工艺。结果表明:当胰蛋白酶用量占底物总重的0.5%时、温度45℃、pH为8.5、酶解90min所得到的酶解液的抗氧化活性最强。We intend to hydrolyze the meat residue of Mactra veneriformis to prepare antioxidative peptides for complete utilization of the bioresources. For that,an applicative hydrolase was chose in four proteases （trypsin, pepsin,papain and neutral proteinase） by comparing the antioxidant activity of hydrolysates. After having selected trypsin as hydrolase,a single factor experiments with radicals scavenging as index were preliminary carried to determine the optimum using conditions including the enzyme addition,hydrolysis temperature,time and pH. Moreover,orthogonal process test was also used to confirm the optimum hydrolysis process. Results from the process tests showed that it could obtain the strongest antioxidative hydrolysates under using 0.5% trypsin to hydrolysis 90min at 45℃,pH=8.5 conditions. The enzymetic hydrolysis process of clam meat residue could provide a research basis for the study of antioxidative peptides.

关 键 词：四角蛤蜊 酶解工艺 抗氧化活性 多肽 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]