扇贝酶解条件的优化及其抗氧化性的研究  

Research on Optimization of Enzymatic Hydrolysis Conditions and Antioxidant Activity of Scallop

作　　者：梁晓芳 牟建楼[1] 严超[1] 王颉[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《中国调味品》2018年第1期61-66,共6页China Condiment

基　　金：河北省科技计划项目(14273205D)

摘　　要：以海湾扇贝和虾夷扇贝为原料,研究了扇贝品种、蛋白酶种类、加酶量、酶解温度、酶解时间、固液比对水解度和DPPH自由基清除率的影响。在单因素试验的基础上,采用响应面法对酶解条件进行优化。结果表明:以海湾扇贝为原料,用中性蛋白酶进行水解效果较好,酶解时间4h,温度40℃,加酶量1.0%。在优化条件下进行试验,得到DPPH自由基清除率为81.76%,与预测值的相对误差为0.45%,预测模型与实际情况拟合良好。在优化条件下对扇贝酶解液的羟自由基清除率、总抗氧化活力和抗超氧阴离子活力进行了测定,得出海湾扇贝总抗氧化能力为0.11U/mg prot,抗超氧阴离子活力为0.37U/g prot,羟自由基清除率为55.31%。The effects of scallop species, protease types, enzyme additive amount, enzymatic hydrolysis temperature, enzymatic hydrolysis time, solid-liquid ratio on the degree of hydrolysis and DPPH radical scavenging rate are studied by using bay scallop and Japanese scallop. On the basis of single factor experiment, the response surface method is used to optimize the enzymatic hydrolysis conditions. The results show that the hydrolysis effect of neutral protease is better by using hay scallop as raw material, the enzymatic hydrolysis time is 4 h, the temperature is 40 ℃, and the amount of enzyme is 1.0%. Under the optimum conditions, the free radical scavenging rate of DPPH is 81. 76%. The relative error between the actual value and the predicted value is 0.45 %. So the prediction model fits well with the actual situation. Under the optimized conditions, the scavenging rate of hydroxyl radical, the total antioxidant activity and the anti superoxide anion activity of the enzymatic hydrolysate are determined. And the total antioxidant capacity of bay scallop is 0.11 U/mg prot, the anti superoxide anion activity is 0.37 U/g prot, the scavenging rate of hydroxyl radical is 55.31%.

关 键 词：扇贝 酶解 抗氧化性 响应面 

分 类 号：TS201.1[轻工技术与工程—食品科学]