摘要
为了优化牡蛎酶解工艺,制备具有抗氧化活性的牡蛎酶解液,试验以牡蛎酶解液清除羟基自由基(·OH)能力为检测指标,考察了酶解温度、酶解时间、加酶量和p H对酶解液抗氧化性的影响,并通过正交试验优化了酶解工艺参数。结果表明,料液比为1∶5(g/m L)时,酶解工艺的最佳参数为:酶解温度50℃,酶解时间5 h,加酶量3 000u/g,p H 7,此条件下获得的牡蛎酶解液清除羟基自由基(·OH)能力较强,其VC当量为90.22μg/m L。试验结果表明牡蛎酶解液具有较强的抗氧化性,为牡蛎酶解液的进一步开发利用提供了科学依据。
In order to optimize enzymolysis technology for production of oyster enzymolysis solution,oyster enzymolysis solution＇s scavenging capacity of · OH were detected.The influences of enzymolysis temperature,hydrolysis time,enzyme dosage and the pH of oyster homogenate were investigated by single factor experiment and the enzymolysis parameters were optimized by orthogonal experiment.The results showed that the optimal parameters of enzymolysis were as follows：the ratio of oyster homogenate to solvent was 1：5（g/mL）,enzymolysis temperature was 55 ℃,hydrolysis time was 5 h,enzyme dosage was 3 000 μ/g,solvent pH was 7.Under these conditions,the antioxidant activity of oyster enzymolysis solution is equivalent to VC solution which Concentration is 90.22 μg/mL.The results showed that oyster enzymolysis solution have a strong antioxidant activity and can provide a scientific basis for further development and utilization of oyster enzymolysis solution.
出处
《食品工业》
北大核心
2015年第3期158-161,共4页
The Food Industry
基金
河北省科技攻关计划
项目编号:13273202D
关键词
牡蛎
酶解液
抗氧化性
优化
羟基自由基
oyster
enzymolysis solution
antioxidant activity
optimization
hydroxyl radical
