摘要
利用木瓜蛋白酶与风味酶组合成的复合酶对鳕鱼皮蛋白进行酶解,制得酶解液,以氯化钙为钙源,与多肽酶解液反应制备多肽螯合钙,并对其抗氧化性进行了研究。结果表明,制备多肽螯合钙的最佳条件是:氯化钙与多肽的质量比为0.3:3,pH值为7.0,反应温度为25℃,反应时间为20min,在此条件下钙离子的螯合率为58.85%,产物对羟自由基(·OH)和超氧阴离子自由基(O2-·)均有较强的清除作用。
This paper focused on the preparation of cod skin protein chelating Ca^2＋ by compound enzymolysis method, and studied the antioxidation function of the chelate. The results showed that the optimal chelation reaction between hydrolysates and CaCl2 conducted for 20 min at 25 ℃ and pH 7.0 with a calcium/peptide mass ratio of 0.3/3, yielded 58.85% of Ca^2＋ chelating rate. The chelated products exhibited inhibitory effects on hydroxyl radical and super oxide anion radical.
出处
《食品科技》
CAS
北大核心
2012年第3期143-146,共4页
Food Science and Technology
基金
2010年浙江省大学生科技创新活动计划(新苗人才计划)立项项目(2010R411044)
浙江省优先主题重点项目(2011C13027-2)
关键词
多肽
螯合
抗氧化
peptides
chelate
antioxidation
