虾头虾壳蛋白质酶解制备抗氧化肽的研究  

Research of antioxidant peptides produced from protein extracted from white shrimp head and shell

作　　者：张风[1] 夏旭[1] 周爱梅[1] 刘欣[1] 曹庸[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《南方水产科学》2015年第6期79-87,共9页South China Fisheries Science

基　　金：广东省农业科技攻关计划项目"对虾加工下脚料综合利用技术研究"(2007A020100006-9)

摘　　要：以凡纳滨对虾(Penaeus vannamei)虾头、虾壳为原料,碱法提取蛋白质后,采用不同的蛋白酶(胃蛋白酶、胰蛋白酶、碱性蛋白酶、风味蛋白酶、木瓜蛋白酶)酶解,以抗氧化活性和水解度为指标,筛选最佳水解用酶,并对该酶的酶解条件进行优化,对优化所得酶解物的抗氧化活性进行初步研究。结果表明,风味蛋白酶为最佳水解用酶,虾头虾壳蛋白质水解制备抗氧化肽的最佳工艺条件为:温度54℃、时间10.5 h、pH 8、加酶量8 000U·g^(-1),此条件下酶解液11-二苯基-2-三硝基苯肼(DPPH)自由基清除率为96.58%,还原力为0.77,水解度为15.62%,氧化自由基吸收能力(ORAC)为15.50μmol·L^(-1)。5 mg·m L^(-1)该酶解物的DPPH自由基清除率为82.09%,相当于相同浓度维生素C(Vc)抗氧化活性的90.50%,0.5 mg·m L^(-1)时ORAC为126.16μmol·L^(-1),相当于相同浓度Vc活性的79.73%。Protein extracted from white shrimp （Penaeus varmamei） head and shell was hydrolyzed using five proteolytic enzymes （pepsin, trypsin, alkaline protease, flavor protease, papain）to prepare antioxidant peptides. The hydrolysis conditions of the optimal protease were also optimized and the antioxidant activity of the hydrolysates obtained from the optimal conditions was investigated. The results show that flavor protease was the most suitable enzymatic proteinase. The optimal conditions of flavor protease for hydrolysis were as follows： temperature 54 ℃, time 10. 5 h, pH 8, E/S 8 000 U ·g^-1. Under these conditions, the 1, 1-Diphenyl-2-picrylhydrazyl radical 2, 2-Diphenyl-1-（2, 4, 6-trinitrophenyl）hydrazyl （DPPH） free radical scavenging activity of the resulted hydrolysates was 96. 58% ; reducing power was 0. 77; DH was 15.62% ; ORAC （oxygen radical absorbance capacity） was 15.50μmol·L^-1. The DPPH radical scavenging activity of 5 mg ·mL^ -1 hydrolysates was 82. 09%, equal to 90. 50% activity of the same concentration of Vc ; ORAC value of 0. 5 mg·mL^ -1 hydrolysates was 126. 16 μmol·L^-1, equal to 79. 73% activity of Vc.

关 键 词：碱法提取虾头虾壳蛋白 酶解工艺 风味蛋白酶 抗氧化活性 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]