扇贝边水解蛋白制备及其抗氧化活性测定  

Preparation and antioxidant activity determination of scallop skirt hydrolyzed protein

作　　者：崔金会[1,2] 邢荣娥[1] 李荣锋[1,2] 李鹏程[1] 

机构地区：[1]中国科学院海洋研究所,山东青岛266071 [2]中国科学院研究生院,北京100039

出　　处：《食品工业科技》2012年第13期71-73,77,共4页Science and Technology of Food Industry

基　　金：国家海洋局公益项目(200905021-2);中国科学院知识创新工程重要方向性项目(KZCX2-EW-Q214)

摘　　要：以水解度(DH)为测定指标,通过正交实验,对扇贝边水解蛋白制备工艺进行优化。并对产物的分子量和抗氧化活性进行测定。结果表明,pH7.0～8.0,液固比3:1,酶解温度45℃,枯草杆菌中性蛋白酶0.6%,胰蛋白酶0.3%,酶解时间7h,蛋白质水解度可达37.6%。SDS-聚丙烯酰胺凝胶电泳证实酶解产物为14.4ku以下的多肽分子。体外抗氧化活性测定该产物对羟自由基的EC50为0.2981mg/mL,并具有较强的还原能力,是一种天然有效的抗氧化剂。Enzymatic treatment of scallop skirt with proteases in laboratory reactors resulted in scallop skirt hydrolyzed protein（SSHP） was studied. Orthogonal experiment was employed to optimize hydrolysis conditions. Molecular weights and antioxidant activities of SSHP were also determined. The result indicated that the optimal technological conditions were as follows：hydrolysed at 45℃ ,pH7.0N8.0,hydrolysed for 7h,ratio of liquid to solid 3：1,quantity of subtilisin E/S=0.6% and quantity of trypsin E/S=0.3%. The degree of hydrolysis （DH） was 37.6% under these optimum conditions. The SDS-PAGE confirmed that the molecular weights of SSHP were below 14.4ku. The in vitro antioxidant activity showed that SSHP had obvious reducing power and hydroxyl radical scavenging activity,with a half-scavenging concentration（ECso） of 0.2981mg/mL. The study suggested that SSHP could potentially be explored as natural antioxidants.

关 键 词：扇贝边 酶解 水解蛋白 抗氧化 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]