鳙鱼肉酶解工艺及其产物清除羟自由基活性的研究  

Enzymatic Hydrolysis Technology of Variegated Carp Meat and Hydroxy Radical Scavenging Activity of Its Hydrolysate

作　　者：曹文红[1,2,3] 刘扬[3] 洪英燕 

机构地区：[1]广东省水产品加工与安全重点实验室,广东湛江524088 [2]广东普通高等学校水产品深加工重点实验室,广东湛江524088 [3]广东海洋大学食品科技学院,广东湛江524088

出　　处：《食品研究与开发》2014年第20期4-7,127,共5页Food Research and Development

基　　金：广东省科技计划项目(2012B020312005)

摘　　要：以高产低值的鳙鱼肉为原料,通过测定水解度及酶解产物对Fenton体系产生的羟自由基的清除效果,从胃蛋白酶、Alcalase2.4L、木瓜蛋白酶、胰酶4种常用蛋白酶中筛选出木瓜蛋白酶作为酶解鳙鱼肉制备清除羟自由基活性酶解物的水解酶;以羟自由基清除率为指标,利用正交试验对酶解条件进行优化,将优化酶解条件下的酶解产物进行高效液相色谱分离,测定分子量分布。结果表明：木瓜蛋白酶在温度45℃、p H7.0、酶加量2%、底物浓度20%、时间3 h的水解条件下,酶解产物对羟自由基清除率达76.13%。木瓜蛋白酶酶解物利用高效体积排阻色谱测定其主要分子量范围是2 691-32 u。Variegated carps which were of high production but of low value were chosen for this study. After the determination of the scavenging effects of hydroxy radical generated from Fenton system of four common proteases, including pepsin, Alcalase 2.4 L, papain and pancreatin, papain was selected as the enzymatic hydrolysate of variegated carp for the study of hydroxy radical scavenging activity. Orthogonal experiment was employed to optimize the hydrolytic condition to test the hydroxy radical scavenging activity. The hydrolysate extracted at the optimal hydrolytic condition was studied with high efficiency liquid chromatography and its molecular weight was determined. The results showed that under the hydrolytic condition of temperature 45 ℃,p H7.0, enzyme dosage 2 %, substrate concentration20 % and time 3 h, the hydroxy radical scavenging activity of papainhydrolysate was up to76.13 %. The fraction of the high performance size exclusion chromatography of papainhydrolysate with main molecular weight ranged from 2 691 to 32 u.

关 键 词：鳙鱼肉 酶解 羟自由基清除活性 正交试验 分子量分布 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]