摘要
以新鲜猪皮为原料,利用Alcalase水解胶原蛋白,并对影响Alcalase水解过程的各个因素进行研究,通过对水解度和超氧阴离子自由基(O-2.)清除率的测定,确定Alcalase水解猪皮胶原蛋白的最适条件;研究在最适条件下制备的不同质量浓度的猪皮胶原蛋白酶解液对DPPH自由基和O-2.的清除效果。结果表明:Alcalase水解猪皮胶原蛋白的最适条件为:pH7.5、温度55℃、酶与底物比6000U/g、底物质量浓度40mg/mL,水解时间4h;在此水解条件下,水解度达到9.55%,O-2.清除率达到60.11%;在相应质量浓度10～50mg/mL范围内,猪皮胶原蛋白酶解液的DPPH自由基最大清除率为95.06%,IC50为3.89mg/mL;O-2.最大清除率为65.89%,IC50为16.43mg/mL。猪皮胶原蛋白酶解液具有较强的自由基清除能力。
One-factor-at-a-time combined with orthogonal array design method was used to investigate the effects of the main process parameters for the hydrolysis of porcine skin by alcalase on degree of hydrolysis and superoxide anion radical scavenging activity of porcine skin hydrolysates.The optimal hydrolysis conditions for maximizing superoxide anion radical scavenging activity of porcine skin hydrolysates were 4 h hydrolysis at pH 7.5,55 ℃,an enzyme/substrate ratio of 6000 U/g and a substrate concentration.Under these conditions,the degree of hydrolysis of collagen proteins in porcine skin was 9.55%,and the superoxide anion radical scavenging activity of the obtained hydrolysates 60.11%.At diluted concentrations between 10 mg/mL and 50 mg/mL,the maximum DPPH radical scavenging rate of the hydrolysates was 95.06% with an IC50 of 3.89 mg/mL,and the maximum superoxide radical scavenging rate 65.89% with an IC50 of 16.43 mg/mL.Therefore,the collagen hydrolysates have excellent free radical scavenging capacities.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第23期147-151,共5页
Food Science
