海参酶解液的体外抗氧化活性研究  

Study on the in vitro inoxidizability of enzymatic hydrolysates from sea cucumber(Stichopus japonicus)

作　　者：李学鹏[1] 王祺[1] 励建荣[1] 高艳蕾[1] 陈思[1] 赵世明 刘青莲 

机构地区：[1]渤海大学食品科学研究院,化学化工与食品安全学院,辽宁锦州121013 [2]獐子岛集团股份有限公司,辽宁大连116001 [3]凌海市达莲海珍品养殖有限责任公司,辽宁锦州121209

出　　处：《食品工业科技》2014年第24期100-103,共4页Science and Technology of Food Industry

基　　金：“十二五”国家支撑计划项目课题(2012BAD29B06)

摘　　要：分别选用木瓜蛋白酶、中性蛋白酶、碱性蛋白酶、胰蛋白酶和菠萝蛋白酶水解海参体壁,以DPPH·清除能力、O2-·清除能力、Fe2+螯合力和还原力为抗氧化指标,研究不同海参酶解液体外抗氧化活性的差异。结果表明,随着水解时间的增加,5种酶解液基本上均表现出酶解液的抗氧化能力先增加后下降的趋势。菠萝蛋白酶和碱性蛋白酶酶解液的DPPH·清除能力和O2-·清除能力较强;胰蛋白酶酶解液的Fe2+螯合能力最强;而木瓜蛋白酶酶解液的还原力最大。从清除自由基角度上,菠萝蛋白酶和碱性蛋白酶可作为开发海参抗氧化肽的优选工具酶。Sea cucumber Stichopus japonicus were hydrolyzed by five different enzymes,including papain,neutral protease,alcalase,tryptase, and bromelain. The antioxdative activities of the five hydrolysates were investigated by detecting the DPPH. and superoxide radicals scavenging abilities,ferrous ion chelating abilities,and reducing power activities. The results showed that,the antioxdative activities of the five hydrolysates firstly increased,and then decreased with the hydrolysis time. The DPPH- and superoxide radicals scavenging abilities of hydrolysates from bromelain and alcalase were higher than that of other enzymes. The ferrous ion chelating abilities of tryptase hydrolysates,and the reducing power activities of papain hydrolysates were higher than that of the others. Thus,bromelain and alcalase were the better tool enzymes for developing antioxdative peptides from sea cucumber based on the free radicals scavenging abilities.

关 键 词：海参 酶解 抗氧化活性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]