利用响应面法优化酶解罗非鱼制备抗氧化肽的研究  

Optimization of Enzymatic Preparation of Antioxidant Peptides from Tilapia by Response Surface Methodology

作　　者：邓敏[1] 朱志伟[1] 欧善堂[1] 李汴生[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2011年第10期1242-1245,共4页Modern Food Science and Technology

基　　金：广东省教育部产学研结合项目(2009B090300184);广东省科技计划项目(2009B020410002)

摘　　要：采用响应面分析法以.OH清除率和DPPH清除率为研究指标,分析了加酶量、酶解时间、料液比和酶解温度各因素对Protamex蛋白酶酶解罗非鱼制备抗氧化肽的影响,得到了多因素方程来说明各因素之间的相互作用规律,以及多因素对.OH清除率和DPPH清除率的影响,其中料液比对.OH清除率影响最大,酶解时间对DPPH清除率影响最大。优化后的制备参数为:加酶量750 U/g、料液比1:1、温度45℃、时间5 h,.OH清除率为51.59%,DPPH清除率为92.03%,同时验证实验说明了响应面法的有效性。Response surface methods were used to optimize the hydrolysis conditions of Tilapia flesh by Protamex Protease for production of antioxidant peptides, and the effects of dosage ofprotease, ratio of material to water, time and hydrolysis temperature were investigated by the measurement of scavenging OH radical and DPPH. The Multi-factor regression equations were obtained to demonstrate ineractions among the factors and illustrate the different extent influence of preparation factors on .OH and DPPH radical scavenging activity. Ratio of material to water and hydrolysis time showed the largest influence on ＇OH and DPPH radical scavenging activity respectively. Then the optimum conditions of several parameters were obtained as follovcs： dosage of protease 750 U/g, ratio of material to water of 1：1, hydrolysis temperature of 45 ℃, and hydrolysis time of 5 h, under which the antioxidative activity in scavenging .OH and DPPH was shown to be 51.59% and 92.03% respectively. Furthermore, the effectiveness of response surface methodology had been verified by later experiments.

关 键 词：罗非鱼 酶解 抗氧化肽 响应面 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]