碱性蛋白酶水解扇贝边条件的优化  

Optimizing hydrolysis conditions of scallop brim by alkaline protease

作　　者：张超[1] 唐志红[1] 赵振军[1] 秦松[2] 

机构地区：[1]烟台大学生命科学学院,烟台264005 [2]中国科学院烟台海岸带研究所,烟台264003

出　　处：《食品科技》2015年第1期162-165,共4页Food Science and Technology

基　　金：国家自然科学基金项目(41176144)

摘　　要：以水解度为考察指标,在单因素实验的基础上,利用正交试验对碱性蛋白酶水解扇贝边的条件进行了优化,并且对在最适酶解条件下制得的酶解液的抗氧化活性进行了研究。结果表明:碱性蛋白酶酶解扇贝边的最适条件为,[S]/[E]为12、温度为60℃、酶解时间为240 min、p H值为11。在最适酶解条件下制得的扇贝边酶解液对DPPH和ABTS+自由基均具有显著的清除作用,且表现出一定的量效关系。The degree of hydrolysis used as response value, the enzymatic hydrolysis condition of alkaline protease was optimized with orthogonal test methodology. The antioxidant activity of the enzyme solution that prepared in the most suitable condition was studied. The results showed that the optimal conditions were as follows： [S]/[E]12, temperature 60 ℃, time 240 min, and p H11. the enzymolysis product prepared under these conditions had distinctive scavenging effects of DPPH radical and ABTS＋ radical and its scavenging rate was increased with the increasing of the concentration.

关 键 词：扇贝边 水解度 DPPH自由基清除率 ABTS+自由基清除率 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]