摘要
为了鉴定世界食品产品中受到很高评价的海洋生物的抗氧化性,研究了贻贝的抗氧化性。通过测定酶解物的抗氧化性,从胰蛋白酶、木瓜蛋白酶和胃蛋白酶3种酶中,筛选出木瓜蛋白酶和胰蛋白酶作为酶解贻贝制备具有较高抗氧化性酶解物的理想水解酶,用正交试验L9(34)对2种酶的水解条件进行了优化。结果表明,木瓜蛋白酶在温度60℃、酶解时间15min、pH7.5、酶质量分数1.00%的水解条件下,酶解物的抗氧化性最好;胰蛋白酶在温度50℃、酶解时间60min、pH8.5、酶质量分数0.75%的水解条件下,酶解物的抗氧化效果最佳。
In order to identify the antioxidant activity （AO） of halobios, which are highly appreciated in food products in the world, the antioxidant acUvity（AO）of the mussel was investigated. The Purpose of this study was to investigate the antioxidant activity（AO）of the mussel, which were produced using three different hydrolytic enzymes from Mussel protein, on antioxidant activity, According to the antioxidant activity（AA）of mussel protein hydrolysates produced by papain and typsin, whose hydrolysates had higher antioxidant activity, had been chosen to be the good hydrolytic enzymes from the three applied enzymes such as trypsin, papain and pepsin. Furthermore, the optimal hydrolysis parameters of papain and trypsin hydrolysis reaction, including the temperature, time, pH,enzyme content,were determined by the orthogonal designL9（3^4）, respectively, The results show that the optimal enzymatic hydrolysis conditions that can produce the protein hydrolysates with the highest antioxidant activity for using papain are temperature 60%, time duration 45min, pH7.0, enzyme content 1 .00%（w/w）; And the optimal enzymatic hydrolysis is conditions that can produce protein hydrolysates with the highest antioxidant activity for using trypsin are enzyme content 0.75%（w/w）, time duration 60min, pH8.5, temperature50℃.
出处
《食品科技》
CAS
北大核心
2006年第4期54-56,共3页
Food Science and Technology
关键词
贻贝
酶解物
活性肽
抗氧化
mussel
enzymatic hydrolysis
bioactive peptides
antioxidant activity
