【作者】 刘媛； 王健； 张志胜； 王颉；

【Author】 LIU Yuan 1,2 ,Wang Jian 2 ,Zhang Zhisheng 1 , Wang Jie 1 * (1.College of Food Science and Technology, Agriculture University of Hebei, Baoding 071000 China;2.Department of Food Science, Hebei North University, Zhangjiakou 075000, China)

【机构】 河北农业大学食品科技学院； 河北北方学院食品科学系；

【摘要】 以海湾扇贝和虾夷扇贝的贝肉为原料,通过中性蛋白酶、碱性蛋白酶和木瓜蛋白酶水解获得抗氧化肽。研究扇贝品种、蛋白酶种类、加酶量、固液比、酶解温度对水解度及体外自由基清除率的影响。在单因素试验的基础上选取试验因素和水平,采用L9(34)正交试验,对酶解条件进行优化研究。结果表明,最佳酶解条件为:以海湾扇贝为原料,选用中性蛋白酶,加酶量3.25%([E]/[S]),酶解温度40℃,固液比1:2.5(W/V),此时水解度可达45.91%,DPPH自由基和超氧阴离子自由基的清除率分别为91.90%和79.72%。更多还原

【Abstract】 Bay scallop and Japanese scallop were chosen for enzymatic hydrolysis by neutral protease, alkaline protease and papain, and the enzymolysis technology of scallop protein were optimized to obtain antioxidant peptide. Effects of species of scallop and enzyme, enzyme quantity ,temperature and the ratio of solid to liquid on the degree of hydrolysis (DH) and free radical scavenging activity were studied. On the basis of single factor experiment,orthogonal experiment of L 9 (3 4 )was used to optimize the technical parameters. The results indicated that the optimal hydrolytic conditions were as follows: using Bay scallop as the material, enzyme quantity of the Neutral Protease 3.25%([E]/[S]), temperature 40℃, the ratio of solid to liquid 1:2.5.The DH was 45.91%, and the scavenging rate of DPPH radical and superoxide anion radical were 91.90% and 79.72%.更多还原