酶解糙刺参内脏团制备抗氧化肽的工艺研究  

Enzymatic Hydrolysis of Stichopus horrens Visceral Protein for Preparation of Peptides with Antixodiant Activities

作　　者：袁坤山[1] 王宝杰[2] 

机构地区：[1]青岛科技大学化学与分子工程学院,青岛266042 [2]中国科学院海洋研究所生物技术中心,青岛266071

出　　处：《食品工业》2014年第10期107-112,共6页The Food Industry

摘　　要：以加工糙刺参的副产物内脏团为原料,选用碱性蛋白酶、复合蛋白酶、风味蛋白酶、木瓜蛋白酶和中性蛋白酶分别对其进行酶解,采用DPPH法对酶解产物进行抗氧化活性分析,筛选出酶解产物具有较强抗氧化活性的复合蛋白酶作为最适用酶,然后通过响应面法对酶解工艺条件进行了优化。结果表明,复合蛋白酶酶解糙刺参内脏团的最佳酶解参数为:温度为47.63℃,pH为6.49,加酶量为1.75%,酶解时间为5.63 h,此时3 mg/mL酶解物的还原能力为50.80%,试验验证结果为50.27%。响应面法预测值与试验验证结果吻合性良好。此外,最佳酶解条件下所得酶解产物的氨基酸含量丰富,谷氨酸含量较多,分子量在2 000 Da以下的组分占总量的90.08%。The protein hydrolysates of Stichopus horrens viscera were prepared with alcalase, protamex, flavourzyme, neutrase and papain, respectively. Their DPPH radical scavenging activity（DRSA） was comparatively determined by the DPPH method, with the result that hydrolyzing Stichopus horrens visceral protein by Protamex to a hydrolysate with better DRSA. Four main process conditions for the hydrolysis of Stichopus horrens visceral protein by protease, including temperature, pH, and ratio of enzyme and substrate and hydrolysis time were further optimized with response surface methodology（RSM）. The optimum technological parameter for preparing antioxidant peptide with Protamex was obtained as followings： pH 6.49 at 47.63 ℃, ratio of enzyme and substrate 1.75% and the hydrolysis time 5.63 h, and the DRSA of 3 mg/mL hydrolysates was 50.80%, the experimental result was 50.27%. The experimental results were in good agreement with the predicted value. Furthermore, glutamic was the main amino acids in the enzymatic hydrolysis product; The molecular weight under 2 000 Da components account for 90.08% of the total enzymatic hydrolysis product.

关 键 词：糙刺参 内脏团 抗氧化活性 响应面分析法 酶解 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]