碱性蛋白酶水解紫贻贝蛋白的条件优化  

Optimization of the Process Conditions on Hydrolysis of Mytilus edulis Protein by Alcalase

作　　者：贾盈露 胡帅鹏 李丹[1] 王斌[1] 李锦花[2] 

机构地区：[1]浙江海洋学院食品与医药学院,舟山316022 [2]宁波出入境检验检疫局,宁波315000

出　　处：《食品工业》2014年第8期178-180,共3页The Food Industry

基　　金：浙江省自然科学基金(Y2110636);浙江省大学生科技创新活动计划(新苗人才计划)(2013R411054);中国质检总局项目(2013IK210)

摘　　要：以紫贻贝(Mytilus edulis)为试验材料,以羟基自由基(·OH)清除率为评价指标,采用单因素试验和正交试验对紫贻贝蛋白碱性蛋白酶(alcalase)的酶解工艺参数进行优化。试验结果表明:紫贻贝碱性蛋白酶最佳酶解工艺参数为酶解温度45℃,酶解时间3 h,pH 8.0,加酶量3%,料液比1∶1(g/mL)。在最佳酶解工艺参数下制备的紫贻贝水解物对·OH的清除率为80.97%(10 mg/mL)。极差和方差分析表明料液比是影响酶解物·OH清除活性的最显著因素。试验结果证明紫贻贝蛋白酶解物具有良好的·OH清除活性,可用于抗氧化相关的食品和药物。In the text, process conditions on hydrolysis ofMytilus edulis protein by alcalase were studied. The optimal conditions of alcalase hydrolysis was obtained by single-factor experiments and orthogonal test with the hydroxyl radical （ ·OH） scavenging ratio as index. The hydrolysate with the ·OH scavenging ratio being 80.97% （10 mg/mL）, was gained under the condition of temperature 45 ℃, pH 8.0, enzymatic hydrolysis time 3 h, amount of enzyme 3% and the solid-liquid ratio 1 ： 1 （g/mL）; and the solid-liquid ratio showed insignificant effect on the ·OH scavenging activity. The results of this study suggested that the protein hydrolysate might be effectively used as food additives or drugs.

关 键 词：紫贻贝 碱性蛋白酶 酶解物 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]