摘要
海参内脏作为海参加工行业的下脚料,有较大的高值化利用空间。选用碱性蛋白酶水解海参内脏并对水解得到的海参多肽进行抗氧化性测定。以水解度为指标,通过单因素试验和响应面分析确定了碱性蛋白酶水解制备海参多肽的最佳条件为:底物浓度7.90%、酶用量为0.11mkat/g、pH值9.0、温度54.0℃,在此条件下,海参内脏的水解度为67.19%。经超滤与冷冻干燥后,海参多肽得率为7.12%,蛋白质含量达91.35%。且具有较好的清除羟自由基和超氧自由基能力。
Sea cucumber visceral which have larger appreciation space is the waste of sea cucumber processing industry. Alkaline protease was used to hydrolyze the sea cucumber visceral. The antioxidant activity of hydrolyzate had been measured. Index to the degree of hydrolysis, through single factor experiment and response surface method, the enzymatic condition was optimized. The results showed that the optimum hydrolytic conditions utilizing alkaline protease was determined： the substrate concentration 7.90%, enzyme dosage 0.11 mkat/g, pH9.0, temperature 54.0 %. The DH was up to 67.19% under the best hydrolysis conditions. The polypeptide was prepared by the methods of ultrafiltration and lyophilization, the yield rate of polypepfide was 7.12% and the protein content was up to 91.35%. As the data showed, polypeptide exhibited effective antioxidant activities on both hydroxyl and superoxide anion radicals.
出处
《食品科技》
CAS
北大核心
2014年第3期218-222,共5页
Food Science and Technology
关键词
海参内脏
碱性蛋白酶
水解度
抗氧化
sea cucumber visceral
alkaline protease
degree of hydrolysis
antioxidant
