回归正交旋转法优化制备扇贝裙边抗氧化肽  

Enzymatic Preparation and Functional Evaluation of Antioxidant Peptides Derived from Scallop Skirt

作　　者：李彩[1] 桑亚新[1] 王向红[1] 李荣乔 崔玉琦[1] 刘晶[1] 

机构地区：[1]河北农业大学食品科技学院河北省农产品加工工程技术研究中心,河北保定071001

出　　处：《中国食品学报》2014年第4期72-77,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家海洋局公益性行业科研专项(201205031);河北省科技支撑计划项目(12271008D;13273203D)

摘　　要：以扇贝加工副产物———裙边为原料,以水解度和超氧阴离子清除率为考察指标,从6种蛋白酶中筛选出中性蛋白酶作为水解制备抗氧化肽的较优蛋白酶,研究反应温度、pH值、加酶量、底物质量浓度和反应时间等单因素对酶解效果的影响;通过三元二次回归正交旋转设计对水解条件进行优化,建立单因素与水解度和抗氧化活性的回归方程,确定中性蛋白酶水解扇贝裙边蛋白的最佳水解条件是:反应温度45℃,pH 8,底物质量浓度40 mg/mL,加酶量12.9%,反应时间6 h。最佳水解条件下超氧阴离子清除活性为25.64%。In this study, waste scallop skirt protein was used as the raw material to prepare antioxidant by enzy- matic hydrolysis. Scallop skirt was hydrolyzed by six proteases and its antioxidant activities evaluated by the scavenging rate of superoxide anion. The results show that neutral protease is a perfect protease to prepare scallop skirt peptide. Ef- fects of hydrolysis temperature, pH value, enzyme dose, substrate concentration and hydrolysis time on preparation of scallop skirt peptide with neutral protease were studied by single factor analysis. The regression models were established with factors and the indexes, including degree of hydrolysis （DH） and antioxidant activities. The results showed that the optimum values of temperature, pH, enzyme dosage, reaction time and substrate concentration were 45℃, 8, 12.9%, 6 h and 40 mg/mL. Under this condition, the scavenging rate of superoxide anion is 25.63%. The results establish the the- ory basis for the application scallop skirt.

关 键 词：扇贝裙边 中性蛋白酶 抗氧化性 水解度 活性肽 

分 类 号：TS201[轻工技术与工程—食品科学]