响应面优化酶法制备河蚌蛋白抗氧化肽  

Enzymatic Preparation of Antioxidant Peptides from Freshwater Mussel's Protein by Response Surface Methodology

作　　者：徐兆刚 董周永[1] 徐敏[1] 李明月[1] 田刚[1] 周亚军[1] Xu Zhaogang Dong Zhouyong Xu Min Li Mingyue Tian Gang Zhou Yajun(College of Food Science and Engineering, Jilin University, Changchun 130062)

机构地区：[1]吉林大学食品科学与工程学院,长春130062

出　　处：《中国食品学报》2017年第3期120-126,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：长春市科技计划项目(13NK13);吉林省科技发展计划项目(201101064)

摘　　要：以还原力和水解度为指标,采用中性蛋白酶等6种酶对河蚌肉进行酶解,筛选出较适合的水解用酶。利用响应面法对其酶解工艺进行优化,并对酶解产物体外综合抗氧化活性进行研究。结果表明,中性蛋白酶酶解较为适宜,其最佳酶解工艺参数为:加酶量4 141 U/g,酶解温度51℃,pH 6.0,酶解时间3.5 h。在此工艺条件下,酶解产物(多肽含量5.22 mg/m L)还原力为1.039,回归得到的模型预测效果较好。酶解产物(多肽含量31.32 mg/m L)对DPPH自由基、超氧阴离子自由基及羟基自由基清除率分别为89.98%,51.08%和82.29%,亚铁离子螯合率为60.91%,亚油酸自氧化反应抑制率为46.34%。河蚌酶解产物具有较好的综合抗氧化活性,可作为天然抗氧化剂。In order to select the optimal hydrolysis enzyme, six proteases were used to hydrolyze freshwater mussel with reducing power and hydrolysis degree as indexes. The optimize enzymolysis technology for preparing antioxidant peptides from mussel was researched by using the response surface methodology. Antioxidant capacity in vitro of hydrolysates was also studied. The results indicated that neutral protease was better and optimum conditions were as follows： dosage of protease 4 141 U/g, temperature. 51 ℃, pH 6.0 and enzymolysis time 3.5 h. Under the above mentioned conditions, reducing power of hydrolysates （5.22 mg of peptides/mL） was 1.039. The experiment result was consistent with the prediction result. The scavenging activity for DPPH radical, superoxide anion radical and hydroxyl radical, Fe^2＋ chelating activity and inhibition of linoleic acid autoxidation of hydrulysates （31.32 mg of peptides/mL） were 89.98%, 51.08%, 82.29%, 60.91% and 46.34%, respectively. The results suggest that the hydrolysates of freshwater mussel protein by neutral protease could be exploited to produce natural antioxidants.

关 键 词：河蚌 酶解 抗氧化肽 响应面 

分 类 号：TQ936.16[化学工程]