酶解时间对海参肽抗氧化活性影响的研究  

Effect of enzymatic hydrolysis time on antioxidant activity of sea cucumber peptide

作　　者：付学军[1] 金海珠[1] 

机构地区：[1]烟台大学生命科学学院,烟台264005

出　　处：《食品科技》2013年第9期193-197,共5页Food Science and Technology

基　　金：山东省自然科学基金项目(Y2008D42)

摘　　要：以新鲜海参为实验材料,分别采用3种蛋白酶水解海参,将得到的海参肽进行抗氧化活性测定,研究了3种酶的酶解时间对海参肽抗氧化活性的影响。结果表明,用木瓜蛋白酶酶解海参可得到清除超氧阴离子活性最高的海参肽;用中性蛋白酶酶解海参可得到清除羟基自由基活性最高的海参肽;并且3种酶酶解海参60 min,均可得到高活性的清除羟自由基的多肽,木瓜蛋白酶和中性蛋白酶酶解120 min得到高活性的清除超氧阴离子的活性肽。确定了制备高抗氧化活性海参肽的最佳酶解时间,并为用多种酶复合酶解海参研究提供了依据。With fresh sea cucumber experimental material proteins of sea cucumber were hydrolyzed by three kinds of protease, respectively. Antioxidant activities of of sea cucumber peptide were determined. The enzymatic hydrolysis time of three enzymes effects on antioxidant activity of sea cucumber peptide were studied. Results indicates that, sea cucumber peptide with the highest activity of clearing superoxide anion can be obtained by papaya protease enzymatic, and sea cucumber peptide with the highest activity of clearing the hydroxyl radical can be obtained by neutral protease enzymatic. Sea cucumbers were enzyme 60 min by the three kinds of protease and peptides with high activity of clear hydroxyl radical can obtained all. Sea cucumbers were enzyme 120 min by papaya protease and neutral protease and can be obtained peptides with high activity of clear superoxide anion. The optimum enzymatic time of preparation sea cucumber peptide with high antioxidant activity has been determined, and provides a basis for the use of a variety of enzymes composite enzymatic sea cucumber research.

关 键 词：海参肽 抗氧化 水解工艺 水解时间 

分 类 号：TS201.3[轻工技术与工程—食品科学]