响应面法优化鲢鱼皮抗氧化肽的混合酶解工艺  

Optimization of Bienzymatic Hydrolysis of Silver Carp Skin for Preparation of Antioxidant Peptides by Response Surface Methodology

作　　者：刘建伟 梁文文 熊善柏[1,2] 胡杨 刘茹[1,2] 

机构地区：[1]华中农业大学食品科技学院/国家大宗淡水鱼加工技术研发分中心,武汉430070 [2]水产高效健康生产湖南省协同创新中心,常德415000

出　　处：《食品工业》2018年第3期157-161,共5页The Food Industry

基　　金：现代农业产业技术体系建设专项基金(CARS-46-23)

摘　　要：以鲢鱼皮为原料,采用中性蛋白酶和木瓜蛋白酶混合酶解法制备抗氧化肽,以1,1-二苯基-2-苦基肼(DPPH)自由基清除率为指标,通过响应面法优化酶解条件。结果表明,加酶量和酶解温度对产物的抗氧化活性影响显著,酶解工艺中加酶量与pH,温度与pH存在一定的交互作用。中性蛋白酶和木瓜蛋白酶酶活力配比1∶1(U/U),水解时间4 h时,最佳酶解条件为:加酶量8 257 U/g、酶解温度55℃、pH 7.3,在此条件下,1 mg/m L的鲢鱼皮抗氧化肽DPPH自由基清除率为33.86%。Silver scarp skin gelatin was hydrolyzed by neutral protease and papain to prepare antioxidant peptides. Hydrolysis condition was optimized by using response surface methodology based on DPPH radical scavenging activity. The results showed that enzyme dosage and temperature of enzymolysis had significant effects on the antioxidant activity of the products. There were certain interactions between enzyme dosage and pH, and hydrolysis temperature and pH. When the fish skin gelatin was hydrolyzed for 4 h by neutral protease and papain mixed at ratio of 1∶1（U/U）. The optimal hydrolysis condition was as follows： enzyme dosage 8 257 U/g, hydrolysis temperature of 55 ℃, pH 7.3. Under this condition, the DPPH clearance was 33.86% at the concentration of 1 mg/m L.

关 键 词：鱼皮 酶解 抗氧化肽 响应面法 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]