沙虫酶解产物的抗氧化活性研究  

Research on Antioxidant Activity of Sandworm Enzymatic Hydrolysate

作　　者：韩丝银[1] 潘丽兰[2] 纪丽丽[3] 郭健[3,4] 谷长生[2] 宋文东[5] 

机构地区：[1]广东海洋大学食品科技学院,湛江524088 [2]广东海洋大学理学院,湛江524088 [3]东华大学环境科学与工程学院,上海201620 [4]浙江海洋学院食品与医药学院,舟山316000 [5]浙江海洋学院石化与能源工程学院,舟山316000

出　　处：《食品工业》2013年第12期113-116,共4页The Food Industry

基　　金：广东省自然科学基金(S2012020011054);广东省科技攻关计划(2011B090400415)

摘　　要：采用木瓜蛋白酶对沙虫进行酶解,通过正交试验对其酶解工艺进行了优化,并测定了沙虫酶解产物的抗氧化活性。结果表明:沙虫酶解的最佳工艺条件是酶质量分数为3.5%、时间为5 h、pH为6.0,温度为60℃。沙虫酶解产物的还原能力随着浓度的增加而增强,且对·OH具有一定的清除能力,清除率高达77.34%,说明了沙虫酶解产物具有显著的抗氧化活性。The enzymolysis technology of sandworm was optimized by orthogonal array design methods. Sandworm was hydrolyzed by papain, and the antioxidant activity of sandworm enzymatic hydrolysate was investigated. The optimum enzymolysis conditions were found to be enzymolysis at 60 ℃ and pH 6.0 for 5 h with 3.5% dosage of enzyme. Reducing capacity of sandworm enzymatic hydrolysate is enhanced by the increase of the concentration. Sandworm enzymatic hydrolysate has certain scavenging effects against hydroxyl radicals, and clearance rate reaches up to 77.34%, suggesting sandworm enzymatic hydrolysate has remarkable antioxidant activity.

关 键 词：沙虫 蛋白质 酶解 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]