鲨鱼肉酶解物清除自由基能力的研究  

Free Radical Scavenging Activity of Enzymic Hydrolysis from Shark Meat

作　　者：杨文鸽[1] 茅宇虹[1] 刘冰冰[2] 徐大伦[1] 束玉珍[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211 [2]天津职业大学,天津300410

出　　处：《中国食品学报》2012年第7期17-23,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"十一五"科技支撑计划重大项目(2008BAD94B05);宁波市自然科学基金项目(2010A610013)

摘　　要：目的:获得高抗氧化活性的鲨鱼肉酶解物,以期为鲨鱼肉的深加工利用提供依据。方法:以酶解液的DPPH.清除率为指标,采用4种蛋白酶酶解鲨鱼肉,筛选出最佳用酶;利用响应面法对其酶解条件进行优化,并对最佳条件下得到的酶解产物进行氨基酸分析。结果:1)采用响应面分析法,建立了鲨鱼肉酶解条件与酶解物DPPH.清除率的回归方程:Y=66.18667-0.8475X1-5.3375X2-4.3375X3+0.812917X12-1.4375X1X2+1.5875X1X3-3.757083X22+1.3375X2X3-5.552083-X32,其中酶解温度和pH对酶解物的DPPH.清除率影响极显著;2)优化后的酶解条件是:加酶量1300U/g,酶解温度33℃,pH6.30,此时酶解液的DPPH.清除率为68.33%;3)氨基酸分析显示鲨鱼肉酶解产物是质量较好的蛋白质。结论:鲨鱼肉酶解物具有较高的清除DPPH自由基的能力,有望用于抗氧化功能的开发。Objective： to obtain the enzymatic hydrolysates with high antioxidant activity and supply materials for deep-processing of shark meat. Method： Using the scavenging ability on the 1,1-diphenyl-2-picryl-hydrazyl （DPPH） radical as an index, four kinds of protease were used to hydrolyze the shark meat and the optimal protease for preparing antioxidant hydrolysates was screened. Then the enzymolysis conditions were optimized by response surface methodology （RSM） and the amino acid composition of hydrolysates were analyzed. Result： 1） Using response surface analysis, a multiple regression model between the enzymolysis conditions of shark meat and scavenging ability of hydrolysates on the DPPH. radical was set up as follows：Y=66.18667-0.8475X1-5.3375X2-4.3375X3＋0.812917X1^2-1.4375X1X2＋1.5875X1X3- 3.757083X2^2＋1.3375X2X3-5.552083-X3^2, and the effect of temperature and pH on the scavenging ability were extremely significant. 2） The optimum enzymolysis conditions were enzyme concentration 1 300 U/g, temperature 33 ℃ and pH 6.30, respectively. Under the optimal condition, the scavenging ability of hydrolysates on the DPPH.radical was 68.33%; 3） The results of amino acid analysis showed that hydrolysates obtained from shark meat were high quality protein. Conclu- sion： Enzymatic hydrolysis product from shark meat with higher.scavenging ability on the DPPH radical can be expected for the anti-oxidation function development.

关 键 词：鲨鱼肉 酶解 响应面 氨基酸 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]