响应面法优化花蟹肉制备抗氧化肽的酶解工艺  

Optimization of Enzymatic Condition of Portunus Pelagicus Meat for Preparing Antioxidant Peptids by Response Surface Methodology

作　　者：温建丰 杨文鸽[1] 徐大伦[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《核农学报》2013年第12期1881-1886,共6页Journal of Nuclear Agricultural Sciences

基　　金：宁波市科技创新团队(2011B81003);宁波市重大科技攻关项目(2012C10001)

摘　　要：为利用花蟹肉制备抗氧化肽,以花蟹肉酶解液的还原力为指标,通过响应面分析优化得到最适酶解条件。碱性蛋白酶酶解花蟹肉的最佳酶解工艺为时间3.2h,温度51℃,pH值7.5。该条件下制备的花蟹肉酶解液浓度为35.7mg·mL-1,还原力为0.645,水解度为17.15%。试验结果表明:花蟹肉酶解液具有一定的抗氧化能力但比Vc和BHT弱。In order to obtain antioxidant peptides from hydrolysates of Portunus pelagicus meat, the enzymatic condition was optimizated by response surface methodology using the reducing power as index of antioxidant activity. The optimal hydrolysis conditions were as follows ： reaction temperature 51℃ , pH 7.5 for a hydrolysis duration of 3.2 h. Under these conditions the concentration is 35.7mg·mL-1 , the reducing power was up to 0. 645 and the degree of hydrolysates was 17.15%. The results indicated that the hydrolysates of Portunus pelagicus meat showed some antioxidant ability and weaker than Vc and BHT.

关 键 词：花蟹肉 酶解 抗氧化 响应面分析 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]