酶法制备三文鱼骨抗氧化肽及其性质研究  

Preparation and Properties of Salmon Bone Antioxidant Peptides by Enzymatic Method

作　　者：颜阿娜 YAN Ana(Liming Vocational University,Quanzhou 362000,China)

机构地区：[1]黎明职业大学轻工学院,福建泉州362000

出　　处：《广东轻工职业技术大学学报》2025年第1期8-15,共8页Journal of Guangdong Industry Polytechnic university

基　　金：福建省中青年教师教育科研项目(科技类)(JAT210893);海洋生物质资源开发福建省高等学校应用技术工程中心。

摘　　要：以三文鱼骨为原料,利用酶法制备三文鱼骨抗氧化肽,并研究其性质。以1,1-二苯基-2-三硝基苯肼(DPPH)和2,2'-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)自由基清除率为指标,在单因素的基础上,利用Box-Behnken响应面优化三文鱼骨蛋白酶解工艺。结果表明碱性蛋白酶水解效果最佳,其在温度50℃,pH 8.0,料液比1:9(g/mL),酶添加量9%,酶解2.9 h,所得的酶解液DPPH和ABTS自由基清除率分别为81.64%和71.04%;三文鱼骨抗氧化肽分子量主要在180~1000 u,这些低分子量多肽与三文鱼骨抗氧化活性密切相关。Using salmon bone as raw material,antioxidant peptides of salmon bone were prepared by enzymatic method,and their properties were studied.Using DPPH and ABTS free radical scavenging rates as indicators,the Box Behnken response surface was used to optimize the salmon bone protease hydrolysis process on a single factor basis.The findings indicated that the alkaline protease method exhibited the most pronounced effect in enzymatic hydrolysis.At a temperature of 50℃,pH 8.0,a solid-liquid ratio of 1:9(g/mL),an enzyme addition of 9%,and enzymatic hydrolysis for 2.9 hours,the DPPH and ABTS free radical scavenging rates of the obtained enzymatic solution were 81.64%and 71.04%,respectively;The molecular weight of salmon bone antioxidant peptides is mainly between 180~1000 u,and these low molecular weight peptides are closely related to the antioxidant activity of salmon bone.This study provides a theoretical basis for the deep processing of salmon bone products.

关 键 词：三文鱼骨 抗氧化肽 工艺优化 分子量 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]