摘要
通过测定贻贝酶解物对离体实验系统(Fenton体系)产生的羟自由基的清除效果,从胰蛋白酶、木瓜蛋白酶、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清除羟自由基活性酶解物的理想水解酶;并通过正交实验L(934)对2种酶的水解条件进行优化。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,酶解物对羟自由基的清除效果最佳;胰蛋白酶在温度45℃、酶解时间35min、pH8.5、酶质量分数0.75%的水解条件下,酶解物对羟自由基清除效果最佳。木瓜蛋白酶酶解物在最大洗脱峰时有最大羟基自由基清除率峰,清除率为76.15%,在最大峰处酶解物中活性肽的分子量为1.4kDa;胰蛋白酶酶解物在最大洗脱峰时也有最大羟基自由基清除率峰,其清除率为69.13%,该峰处活性肽的分子量也为1.4kDa。
According to the scavenging activity （SA）of mussel protein hydrolysates on hydroxyl free radical produced by Fenton reaction,papain and trypsin,whose hydrolysates had higher scavenging activity on hydroxyl free radical, had been chosen to be the good hydrolytic enzymes from the three applied enzymes such as trypsin, papain, pepsin .Furthermore, the optimal hydrolysis parameters of papain and trypsin hydrolysis reaction, including the temperature, time, PH, enzyme content, and the substance concentrations in enzymatic reaction system, were determined by the orthogonal design L9（3^4）, respectively. The results showed that the optimal enzymatic hydrolysis conditions that could produce the protein hydrolysates with the highest scavenging activity on hydroxyl free radical for using papain were temperature 60 ℃, time duration 15 m in, PH 7.5, enzyme content 1 .00 %（w/ w）;and the optimal enzymatic hydrolysis conditions that could produce protein hydrolysates with the highest scavenging activity on hydroxyl free radical for using trypsin were enzyme content 0.75 %（w/w）, time duration 35 min, pH 8.5, temperature 45 ℃. The fractionated active peptide,which separated from the mussel protein hydrolysates produced by papain,had the highest scavenging activity,SA=76.15 %, on hydroxyl free radical and its molecular weights was 1.4 kDa. The fractionated peptides,which separated from the mussel protein hydrolysates produced by trypsin had the strong scavenging activity,SA=69.13 %, on hydroxyl free radical, and its molecular weights was also 1.4 kDa.
出处
《食品研究与开发》
CAS
北大核心
2006年第10期133-137,共5页
Food Research and Development
关键词
贻贝
酶解物
活性肽
羟自由基
mussel
enzymatic hydrolysis
bioactive peptides
hydroxyl free radical
