摘要
以海参为原料制备多肽,以水解度和羟自由基清除率为指标,从酸性蛋白酶、中性蛋白酶、碱性蛋白酶、木瓜蛋白酶筛选出最适酶并确定最优酶解工艺条件,测定所得多肽的抗氧化活性。结果表明,碱性蛋白酶制备海参多肽水解度明显高于其他蛋白酶,优化后的海参酶解工艺条件为:时间3.0h,加酶量4%,温度55℃,p H值为8.0,通过最优工艺参数验证实验,得到羟基自由基清除率为63.75%,表明用该工艺得到的活性肽具有较强抗氧化性,可作为制备海参多肽的工具酶。
The enzymolysis technology for preparation of polypeptide from sea cucumber was optimized. Taking hydrolysates and hydroxyl radical as index, sea cucumber were hydrolyzed by four different enzymes, including acid protease, neutral protease, alcalase, papain, screening the most suitability enzyme and fix on optimization enzymolysis technology. Polypeptide antioxidant activity was measured. The results showed that, alcalase obviously excelled other enzymatic, the optimization of the enzymatic as follows： hydrolysis time was 3.0 hour,the protease was 4 %, the temperature was 55℃, the p H rate was 8.0. Through orthogonal, the obtained hydroxyl radical was 63.75 %. Thus, alcalase was the better tool enzymes for developing antioxdative peptides from sea cucumber based on the free radicals scavenging abilities.
出处
《莆田学院学报》
2016年第2期67-71,共5页
Journal of putian University
基金
国家自然科学基金资助项目(31571779)
福建省海洋高新项目资助(闽海洋高新【2015】20)
莆田市科技计划项目(2014S03(3))
关键词
海参多肽
酶解
工艺条件
抗氧化
sea cucumber polypeptide
enzymatic hydrolysis
process condition
antioxidant
