摘要
目的:研究赤魟鱼肉酶解产物的制备工艺及抗氧化活性。方法:以DPPH清除率为指标,通过单因素和正交试验确定木瓜蛋白酶的最佳酶解条件;用葡聚糖凝胶G-25(Sephadex G-25)分离、提纯并检测各组分的抗氧化活性。结果:木瓜蛋白酶酶解赤魟鱼肉蛋白制备抗氧化肽的最佳酶解条件是:温度55℃、pH7.0、酶解时间5h、加酶量0.6%;酶解产物的抗氧化活性大于酶解前粗蛋白的抗氧化活性;酶解产物经Sephadex G-25纯化后,得到组分F1、F2、F3,其中组分F2的抗氧化活性最高,当其质量浓度为5mg/mL时DPPH清除率、还原力、羟自由基清除率分别为31.54%、0.274和17.91%;组分F2的相对分子质量小于307。结论:酶解并经Sephadex G-25纯化制备的赤魟鱼肉多肽具有较强的抗氧化能力。
Objective：Processing technology and antioxidant properties of hydrolysate from Dasyatis akajei by papain were studied.Method：The optimal conditions of papain hydrolysis were obtained by single-factor experiments and orthogonal test with the DPPH· scavenging rate as index.The hydrolysate was isolated and purified with a Sephadex G-25 column.Also,the antioxidant activities of crude protein and fractions of enzymatic hydrolysate were measured.Result：The hydrolysate with the DPPH· scavenging rate being 38.63%,was gained under the condition of temperature 55 ℃,pH 7.0,enzymatic hydrolysis time 5 h,amount of enzyme 0.6%.The fraction F2 with the highest antioxidation activity was collected using Sephadex G-25 column,with the reducing power,·OH and DPPH· scavenging rate being 0.274,17.91% and 31.54% at the concentration of 5 mg/mL,its relative molecular mass less than 307.Conclusion：The bioactive peptides from D.akajei had a strong antioxidant capacity in vitro after enzymatic digestion and purification on Sephadex G-25 column chromatography.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2010年第4期113-118,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省自然科学基金项目(No.Y2080579
Y2090678)
关键词
赤魟
抗氧化肽
木瓜蛋白酶
酶解
Dasyatis akajei
antioxidant peptides
papain
enzymatic hydrolysis
