响应面优化虾头壳酶促水解清除DPPH自由基活性的研究  

Study on response surface methodology to optimize the DPPH radical scavenging activity of shrimp enzymatic hydrolysate products

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,浙江杭州310018

出　　处：《食品工业科技》2012年第3期174-177,190,共5页Science and Technology of Food Industry

摘　　要：以碱性蛋白酶水解虾头壳蛋白质,在影响水解条件单因素研究基础上,采用响应面方法中心组合设计,建立以DPPH自由基清除率为指标的水解模型,优化得出最佳酶解条件,并测定水解液中多肽的相对分子质量分布。结果表明,最佳酶解条件为pH7.2、温度50.5℃、加酶量415U/g、时间120min。在此条件下水解,水解度达21.8%,DPPH自由基清除率为66.9%,平均肽段长度为4.6,酶解液中大部分肽的相对分子量低于6500u。The purpose was using alkaline protease to optimize enzymatic hydrolysis parameters to produce peptides with high DPPH（2,2-diphenyl-1-picryl hydrazyl） radical scavenging activity（DSA） from shrimp processing by-products.A central composite design（CCD） part of response surface analysis（RSM） was used as an experimental design based on the single-factor to achieve the highest scavenging activity.The results showed that the optimal enzymatic hydrolysis conditions were temperature 50.5℃,time duration 120min,pH7.2,enzyme concentration 415U/g.The degree of hydrolysis（DH）,DSA,the average length of peptides and average relative molecular weight under this condition was 21.8%,66.9%,4.6 and 6500u,respectively.

关 键 词：虾头 碱性蛋白酶 响应面分析 DPPH自由基清除率 水解度 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]