金枪鱼骨抗氧化酶解物的工艺优化  

Optimization of Enzymatic Hydrolysates Technology with Antioxidant Ability of Tuna Bone

作　　者：胡静[1] 段振华[1,2] 罗伟[1] 万斌[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：《食品研究与开发》2015年第15期64-69,共6页Food Research and Development

基　　金：海大科研合作项目(HD-KYH-2012071)

摘　　要：为获得高抗氧化活性的金枪鱼骨粉酶解液。用中性蛋白酶、碱性蛋白酶、木瓜蛋白酶、胃蛋白酶4种蛋白酶对鱼骨粉进行酶解,以酶解液的DPPH自由基清除活性为主要指标,水解度为辅助指标进行分析,筛选出试验最适水解酶为中性蛋白酶。采用响应面设计方法对鱼骨粉酶解工艺进行优化。结果表明,骨粉最佳酶解工艺参数为:酶解温度56.22℃,酶解时间1.88 h,p H 6.15,液料比20.19∶1(m L∶g)。该条件下的鱼骨粉酶解液蛋白质浓度为9.30 mg/m L,水解度为12.34%,DPPH清除率为94.97%,羟基(·OH)自由基清除率为97.89%。骨粉酶解液显示出较强的抗氧化活性,且优于同浓度条件下的VC液抗氧化活性。In order to obtain enzymatic hydrolysates with high antioxidative ability from tuna bone. Taking scavenging activity on DPPH free radicals and the hydroxyl free radicals as evaluating indexex. Antioxidative substances were respectively extracted with Neutrase, Alcalase, Papain and Pepsin, among which Neutrase was showed to be optimal. Single facter and Response surface methodology （RSM） were used to optimize hydrolysis conditions. The test showed that, the optimal hydrolysis conditions were as follows：hydrolysis temperature of 56.22℃, hydrolysis time of 1.88 h, pH of 6.15, liquid-material ratio of 20.19∶1（mL∶g）. Under this condition, the protein concentration of enzymatic hydrolysates, the hydrolysis degree, the scavenging rate on DPPH free radicals and hydroxyl free radicals were be 9.30 mg/mL, 12.34 %, 94.97 %, 97.89 %, respectively. The antioxidative activity of enzymatic hydrolysates was higher than that of ascorbic acid at the same concentration.

关 键 词：金枪鱼骨 抗氧化活性 自由基 酶解 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]