木瓜蛋白酶水解鱼蛋白酶解产物抗氧化活性研究  

Study on antioxidant activity of hydrolyzed fish proteolysis product of papain

作　　者：胡二坤[1] 郭兴凤[2] 郑慧[2] 段飞[1] HU Er-kun;GUO Xing-feng;ZHENG Hui;DUAN Fei(School of Culinary Food and Health,Henan Polytechnic,Zhengzhou 450046,Henan,China;College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南职业技术学院烹饪食品与健康学院,河南郑州450046 [2]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2020年第4期26-29,共4页Cereals & Oils

基　　金：2017年度河南省高等学校青年骨干教师培养计划。

摘　　要：研究了鱼蛋白酶解产物的抗氧化能力,通过单因素和正交试验,得到酶反应的最佳工艺条件为底物浓度15%、加酶量5%、水解pH 7、水解时间3.0 h、温度为50℃。在此条件下鱼蛋白水解产物抗氧化活性较好,其DPPH 清除率为68.38%。The antioxidant ability of fish protein protolysates was studied.On the basis of single factor,orthogonal experiment was used to optime enzymatic hydrolysis conditions which were as follows:the substrate concentration 15%,enzyme concentration 5%,hydrolysis temperature 50℃,hydrolysis time 3 h,and pH value 7.Under these conditions the antioxidant activity of fish protein hydrolysate was better,and its DPPH scavenging rate was 68.38%.

关 键 词：木瓜蛋白酶 鱼肉蛋白 酶水解 正交试验 

分 类 号：TS201.25[轻工技术与工程—食品科学]