食品科学 ›› 2007, Vol. 28 ›› Issue (10): 184-188.

• 工艺技术 • 上一篇    下一篇

酶水解鲫鱼蛋白质及产物抗氧化活性初探

 顾林, 孙婧   

  1. 扬州大学食品科学与工程学院; 扬州大学食品科学与工程学院 江苏扬州225001; 江苏扬州225001;
  • 出版日期:2007-10-15 发布日期:2011-11-22

Preliminary Study on Enzymatic Hydrolysis of Crucian Carp Protein and Its Antioxidant Activities

 GU  Lin, SUN  Jing   

  1. College of Food Science and Engineering, Yangzhou University, Yangzhou 225001, China
  • Online:2007-10-15 Published:2011-11-22

摘要: 本实验主要研究了碱性蛋白酶对鲫鱼的水解作用及其水解液的抗氧化活性,探讨了酶浓度、底物浓度、水解温度、时间、pH对鲫鱼蛋白质水解度的影响,同时用DPPH(二苯基苦基苯肼)自由基法和改进的邻苯三酚法测定分析水解液的抗氧化活性。结果表明:酶解条件为E为4%,S为10%,pH8.0,时间为4h,温度为50℃时可以获得较高水解度,同时水解液对DPPH自由基和超氧阴离子自由基(O2·)具有较高清除率。

关键词: 鲫鱼, 碱性蛋白酶, 自由基, 酶水解

Abstract: In this research, enzymatic hydrolysis of carp protein with Alkalase and its antioxidant activities were studied. The effects of E, S, temperature, time and pH on degree of hydrolysis were in detail investigated. The radical scavenging activities of hydrolysates were analyzed with two different methods, the inhibition of DPPH radicals and improved pyrogallol method. The results showed that the optimum conditions of enzymatic hydrolysis were: E 4%, S 10%, pH8.0, time 4 h, and temperature 50 ℃. Hydrolysates prepared on these conditions had a high degree of hydrolysis and also showed strong scavenging activities of DPPH radical and the superoxide anion-radical.

Key words: crucian carp, alkali protease, free radicals, enzymatic hydrolysis