无花果蛋白酶酶解牡蛎肉的工艺优化及其抗氧化活性研究  

Study on enzymatic hydrolysis technology of oyster meat by ficus and its antioxidant activity

作　　者：刘艳[1] 段振华[1,2] 罗伟[1] 胡冰洋[1] 

机构地区：[1]海南大学食品学院,海南海口570228 [2]海南大学热带生物资源教育部重点实验室,海南海口570228

出　　处：《食品工业科技》2015年第18期182-185,192,共5页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑计划(2013BAB01B04);海南省科技兴海专项(XH201308)

摘　　要：研究无花果蛋白酶酶解牡蛎肉的工艺优化及其抗氧化活性,以氨基酸态氮含量和DPPH·清除率为指标进行单因素和正交实验,研究酶解时间、酶解温度、酶量、p H对氨基酸态氮含量和抗氧化活性的影响。正交实验确定牡蛎酶解的最佳工艺条件为:酶量5.5%,酶解温度50℃,p H6.0,酶解时间3.5 h。此工艺条件下,牡蛎酶解液氨基酸态氮的含量为0.181 g/100 m L,DPPH·清除率达71.80%,还原力为0.813,·OH清除率为16.19%,牡蛎酶解液具有较强的抗氧化活性。The enzymatic hydrolysis technology of oyster meat by ficus and its antioxidant activity were studied in this paper. The effects of p H,temperature,time and enzyme dosage on the hydrolysis were investigated by single-factor and orthogonal tests. The hydrolyzate indicators of single-factor tests and orthogonal tests were DPPH radical scavenging activity and the amino acid-nitrogen content. The optimal hydrolysis conditions of oyster meat by ficus were enzyme dosage 5.5%,hydrolysis temperature 50 ℃,p H6.0 and time 3.5 h. Under such conditions,the content of amino acid-nitrogen reached 0.181 g/100 m L,DPPH radical scavenging rate up to 71.80%,reducing power was 0.813 and hydroxyl radical scavenging rate reached 16.19%. The hydrolysates exhibited higher antioxidant activities.

关 键 词：牡蛎肉 抗氧化性 无花果蛋白酶 酶解 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]