响应面法优化牡蛎源抗氧化肽锌螯合物的工艺条件  

Optimization of Process Conditions by Oyster Source Antioxidant Peptide Zinc Chelate Response Surface Method

作　　者：张铁涛 武天明 ZHANG Tietao;WU Tianming(School of Food Science and Engineering,Hainan Tropical Marine College,Sanya,Hainan 572022,China)

机构地区：[1]海南热带海洋学院食品科学与工程学院,海南三亚572022

出　　处：《农产品加工》2024年第9期47-52,58,共7页Farm Products Processing

基　　金：海南省自然科学基金高层次人才项目“牡蛎源Plastein反应修饰物抑制凝血酶活性机理研究”(321RC588)。

摘　　要：为获取牡蛎源抗氧化肽锌螯合物的生产工艺条件,旨在制备一种新型补锌剂。以新鲜牡蛎肉为原料,以DPPH自由基清除率、螯合率为指标,利用响应面分析法优化制备牡蛎抗氧化肽、抗氧化肽锌螯合物的工艺条件。结果表明,响应面分析法获取牡蛎抗氧化肽较佳工艺条件为pH值8.115,酶添加量2.077%,时间5.087 h,测得实际DPPH自由基清除率为79.10%;获取牡蛎抗氧化肽锌螯合物较佳工艺条件为超声功率84.077 W,pH值6.549,肽锌比4.119,测得实际螯合率为74.20%。验证性试验表明,DPPH自由基清除率均值为78.90%,螯合率为74.20%,与预测值无显著性差异,该优化模型稳定可行,具备开发成新型补锌剂的潜力。In order to obtain the technical conditions for the production of antioxidant peptide zinc chelate from oyster,a new zinc supplement was prepared.With fresh oyster meat as raw material,DPPH free radical clearance rate and chelation rate as indexes,response surface analysis was used to optimize the processing conditions of oyster antioxidant peptide and antioxidant peptide zinc chelate.The results showed that the optimal process conditions for obtaining antioxidant peptides from oyster were pH 8.115,enzyme dosage 2.077%and time 5.087 h.The actual DPPH free radical scavenging rate was 79.10%.The optimum conditions for obtaining antioxidant peptide zinc chelate from oyster were as follows:ultrasonic power 84.077 W,pH 6.549,peptide/zinc ratio 4.119.The actual chelate rate was 74.20%.The results showed that the average DPPH free radical scavenging rate was 78.90%,and the chelation rate was 74.20%,which was not significantly different from the predicted value.The process conditions of obtaining antioxidant peptide zinc chelate from oyster source by using this model were feasible and stable,and it had potential to be developed into a new type of zinc supplement.

关 键 词：牡蛎肉 抗氧化肽 乳酸锌 螯合率 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]