贻贝的可控酶解及其酶解液的抗氧化活性  

Controllable Enzymatic Hydrolysis of Mussel and Antioxidant Activity of Hydrolysates

作　　者：郭晓华 黄海[2] 李玉环[3] GUO Xiao-hua HUANG Hai LI Yu-huan(Shandong Meijia Group Co., Ltd., Rizhao 276800, Shandong, China College of Food Engineering, Qinzhou University, Qinzhou 535011, Guangxi, China College of Ocean Engineering, Rizhao Polytechnic, Rizhao 276826, Shandong, China)

机构地区：[1]山东美佳集团有限公司,山东日照276800 [2]钦州学院食品工程学院,广西钦州535011 [3]日照职业技术学院海洋工程学院,山东日照276826

出　　处：《食品研究与开发》2017年第13期24-28,共5页Food Research and Development

基　　金：山东省科技计划项目(2013GGA11027)

摘　　要：用Alcalase对贻贝进行酶解能够得到具有抗氧化活性的酶解物。通过控制酶解时间分别得到水解度(hydrolysis degree,DH)为12%、18%、24%和30%的4种酶解物,研究其抗氧化活性。结果表明,酶解物的还原力和羟基自由基清除率均随DH升高而升高,但在DH 24%~30%范围升高极缓;其DPPH自由基、超氧阴离子自由基清除率和脂质过氧化抑制率均随DH升高而呈现先增后降的趋势,最高清除率均出现在DH 24%处。DH为24%的贻贝Alcalase酶解物具有最佳的抗氧化活性。The enzymolysis to mussel with Alcalase could obtain enzymatic hydrolysate with antioxidant activity. The hydrolysates with hydrolysis degree （DH） of 12%, 18%, 24%and 30%respectively were prepared by controlling hydrolysis time. The results showed that the hydrolysate＇s reducing power and hydroxyl radical scav-enging rate increased with the increase of DH, and they increased very slowly in the range of 24%to 30%DH. The scavenging rate of DPPH free radical and superoxide anion radical and the inhibition rate of lipid peroxida-tion all increased first and then decreased with the increase of DH, and they all reached the maximum at DH 24%. Thus the mussel hydrolysate by Alcalase with DH 24%possessed the best antioxidant activity.

关 键 词：贻贝 水解度 抗氧化活性 酶解 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]