摘要
以海产小杂鱼为原料,分别测定风味蛋白酶、中性蛋白酶、胰蛋白酶和碱性蛋白酶酶切小杂鱼所得酶解液的羟自由基清除率,结果表明中性蛋白酶的酶解液羟自由基清除率最高,并且氨基态氮含量较高。以中性蛋白酶为试验用酶,通过正交试验L9(34)得到制备小杂鱼抗氧化肽最佳酶解条件为反应pH7.0、料液比1:2、加酶量500U/g、反应温度42℃,所得的酶解液对羟自由基清除率高达95%以上。Sephadex G75凝胶分离结果显示海产小杂鱼抗氧化肽混合物主要由分子质量低于3000D的肽类组成。
In this study,Small marine fish hydrolysates obtained by digestion respectively with flavor protease,neutral protease,trypsin and alkaline protease were comparatively determined for their hydroxyl free radical scavenging activity.It was found that small marine fish hydrolysate obtained with neutral protease exhibited the highest hydroxyl free radical scavenging activity and was rich in amino acids.By using a L9（34） orthogonal array design,the optimum conditions for hydrolyzing small marine fish with neutral protease to antioxidant peptides with the highest hydroxyl free radical scavenging activity were determined as follows： pH 7.0,liquid-to-material ratio 1：2,enzyme dose 500 U/g and reaction temperature 42 ℃,and the hydroxyl free radical scavenging rate of the resulting hydrolysate was over 95%.Sephadex G75 chromatographic separation showed that the obtained hydrolysate was mostly composed of peptides with molecular weight below 3000 D.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第12期29-33,共5页
Food Science
基金
浙江省高等学校优秀青年教师资助计划项目
浙江省科技计划面上项目(2009C32023)
关键词
海产小杂鱼
酶解
羟自由基清除
抗氧化肽
small marine fish
enzymolysis
hydroxyl radical scavenging
antioxidant peptide
