鳕鱼皮胶原活性多肽的制备研究  

Study on Preparation of Active Collagen Peptides from Cod Skin

作　　者：刘春娥[1] 刘峰[1] 刘苏瑶[1] 杨烨[1] 

机构地区：[1]中国农业大学烟台研究院,山东烟台264670

出　　处：《食品研究与开发》2012年第12期161-163,共3页Food Research and Development

基　　金：烟台市科技发展计划项目(2008153)

摘　　要：以鳕鱼皮为研究对象,研究不同蛋白酶对鳕鱼皮酶解效果的影响。实验以水解度为指标,通过正交试验确定胰蛋白酶、碱性蛋白酶、中性蛋白酶、木瓜蛋白酶的最佳酶解条件。采用试剂盒法对4种酶解液进行抗氧化活性测定。结果显示,碱性蛋白酶酶解液的总抗氧化能力最强,达到2.431 U/mgprot;中性蛋白酶酶解液清除超氧阴离子自由基的能力最强。The effect was studied at enzyme digestion of different proteases to cod skin.The optimal reaction conditions of four proteases including trypsin,alkali protease,neutral protease and papain were determined by orthogonal experiments with the hydrolysis for index.Antioxidant activity were measured by kit and results showed that the total antioxidized ability of alkali protease was strongest and scavenging activitie of neutral protease enzymolysing fluid on O2-was strongest among the four protease enzymolysing fluids.

关 键 词：鳕鱼皮 胶原肽 制备 抗氧化 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]