双酶法制备牡蛎抗氧化酶解液的工艺优化  

Optimal Hydrolysis Process for Preparing Oyster Antioxidant Hydrolysates with Two Enzymes

作　　者：李园[1] 刘艳[1] 段振华[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《食品研究与开发》2016年第15期118-121,共4页Food Research and Development

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：以牡蛎肉为原料,用无花果蛋白酶和风味蛋白酶水解牡蛎肉制备抗氧化酶解液,以DPPH·清除率、氨基酸态氮含量和蛋白质回收率为指标进行单因素和正交试验,探究总酶量、pH、酶解时间和酶比对酶解效果的影响。得到双酶制备牡蛎抗氧化酶解液的最佳工艺条件为:总酶量12%,p H6.0,酶解时间3.0 h,无花果蛋白酶与风味蛋白酶的比例为5∶1(质量比);该酶解液具有较高抗氧化活性和蛋白质回收率,其氨基酸态氮含量为0.223 g/100 m L,DPPH·清除率可达89.42%、蛋白质回收率达到了79.81%。In order to prepare oyster antioxidant hydrolysates, the oyster meat was hydrolyzed with flavourzyme and ficin simultaneously. The effects of enzyme dosage, pH, hydrolysis time and proportion of two enzymes on the hydrolysis were investigated by single-factor tests and orthogonal tests, and the indicators were protein recovery, DPPH radical scavenging activity and amino acid-nitrogen content. The optimal hydrolysis conditions were enzyme dosage 12 %, pH6.0, hydrolysis time 3.0 h, and the proportion of ficin and flavourzyme were 5 ： 1 （mass ratio ）. Under such conditions, the hydrolysates exhibited higher antioxidant activity and protein recovery. The content of amino acid-nitrogen up to 0.223 g/100 mL, DPPH radical scavenging rate reached 89.42 % and the recovery of protein was 79.81%.

关 键 词：风味蛋白酶 无花果蛋白酶 牡蛎 抗氧化活性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]