洪泽湖野生河蚬抗氧化肽酶解工艺及清除自由基能力的研究  

Study on the enzymatic hydrolysis technologies of antioxidant peptides and ability of scavenging free radicals from wild Corbicula fluminea in Hongze lake

作　　者：刘晶晶[1] 顾云[1] 黄婷[1] 韩曜平[1] 王雪锋[1] 戴阳军[1] 苏慧 

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500 [2]高淳县质量计量检测所,江苏南京211300

出　　处：《食品工业科技》2013年第7期165-168,共4页Science and Technology of Food Industry

基　　金：2011年度江苏省大学生实践创新计划项目(A14)

摘　　要：探讨洪泽湖野生河蚬抗氧化肽的最佳酶解工艺条件及清除自由基能力。通过单因素和正交实验,得到的最佳酶解工艺条件为:添加0.5%胰蛋白酶(以河蚬肉质量计),初始pH3.5,酶解时间3.5h,酶解温度45℃,所得酶解液·OH清除率可达到76.19%。将此工艺得到的河蚬酶解液从还原能力、清除DPPH·能力、清除超氧阴离子自由基和羟自由基能力4个方面与V_C和BHT比较,结果表明,河蚬酶解液清除自由基能力弱于0.1mg/mL的V_C,与0.1mg/mL的BHT近似。The optimum enzymatic hydrolysis technology of antioxidant peptide from corbicula fluminea in the Hongze lake and scavenging free radicals ability were explored.By single factor and orthogonal experiments,the results showed that adding 0.5% trypsin by weight of corbicula fluminea muscle, pH3.5,time 3.5h and temperature 45℃,the scavenging ability to hydroxyl free radical was 76.19% . Enzymatic hydrolysate of reducing capacity,the scavenging ability to DPPH free radicals,hydroxyl free radicals and superoxide anion free radicals were compared with Vc and BHT.The ability of scavenging free radicals of corbicula fluminea enzymatic hydrolysate was weaker than O.]mg/mL Vc and similar to 0.1mg/mL BHT.

关 键 词：河蚬 酶解 抗氧化能力 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]