摘要
酶解海产低值鱼制备抗氧化肽,分别研究底物浓度、pH、温度、酶浓度及时间对酶解产物清除DPPH·的影响。在单因素试验基础上,通过正交试验对酶解制备抗氧化肽工艺进行优化,确定最佳工艺为:中性蛋白酶添加量3%,底物浓度6%,温度55℃,反应时间3 h,反应pH 7.0。在最佳条件下,所得多肽的质量浓度为164.64μg/m L,DPPH·清除率为68.633%。
In this study, the low-value fish protein was taken as substrate and the antioxidant peptide was obtained through enzymatic hydrolysis. On the basis of single factor experiment, technological parameters of preparing antioxidant peptides were determined by orthogonal experiments. Enzymatic hydrolysis process was that adding amount of neutral pmtease was 3.0%, reaction temperature was 55 ℃, reaction time was 3 h and reaction pH was 7.0. In the best process conditions, polypeptide concentration was 164.64 μg/mL, DPPH- scavenging capacity was 68.633%.
出处
《食品工业》
北大核心
2017年第8期1-4,共4页
The Food Industry
基金
2015国家级星火计划项目(2015GA780048)
韩山师范学院一般项目(LY201502)
关键词
海产低值鱼
中性蛋白酶
酶解
DPPH自由基
清除率
marine low-value fish
neutral protease
enzymatic hydrolysis
DPPH radical
scavenging capacity
