响应面试验优化基于胶原特性酶解猪皮工艺及其抗氧化特性  

Optimization of Enzymatic Hydrolysis of Porcine Skin Based on Collagen Characteristics and Antioxidant Activity of the Resulting Hydrolysate

作　　者：苏伟[1] 杨旭卉 王瑜[1] 母应春[1] 邱树毅[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《食品科学》2015年第24期70-76,共7页Food Science

基　　金：黔西南州种草养羊产业发展省州科技合作专项(黔西南科号(2012)4);毕节实验区科技项目(毕循专合字(2010)2K010)

摘　　要：以新鲜猪皮为原料,基于凝胶特性以羟脯氨酸含量为指标,对影响胃蛋白酶酶解过程的各个因素进行研究,通过Box-Behnken设计优化酶解工艺;以清除O2-·、·OH、H2O2能力和DNA损伤保护作用为指标研究酶解产物的抗氧化功能。结果表明:最佳酶解条件为加酶量0.25%、料液比1∶2(g/m L)、酶解时间1.65 h、酶解温度41.15℃,在此酶解条件下其产物清除O2-·的IC50值为20.19 mg/m L;清除·OH的IC50值为6.36 mg/m L;清除H2O2的IC50值为0.65 mg/m L;对DNA损伤保护作用的IC50值为1.86 mg/m L。In this study, the pepsin-catalyzed hydrolysis of fresh pig skin was optimized by response surface methodology （RSM） based on Box-Behnken design. The antioxidant activity of the resulting hydrolysates was studied by scavenging capacities against superoxide anion radical, hydroxyl radical and hydrogen peroxide and DNA damage protection activity. The optimal conditions for the enzymatic hydrolysis of porcine skin were determined to be hydrolysis at 41.15 ℃ for 1.65 h with an enzyme amount of 0.25% and solid/liquid ratio of 1：2. Under these conditions, the IC50 of the hydrolysate for scavenging of superoxide anion, hydroxyl radicals and hydrogen peroxide and for DNA damage protection were 20.19, 6.36, 0.65, and 1.86 mg/mL, respectively.

关 键 词：猪皮 胶原蛋白 胃蛋白酶 抗氧化性 DNA损伤 

分 类 号：TS202.3[轻工技术与工程—食品科学]