摘要
以新鲜鹅血为原料提取血红蛋白,利用碱性蛋白酶、中性蛋白酶及风味蛋白酶来酶解鹅血红蛋白,采用甲醛滴定法测定鹅血红蛋白水解液的水解度,通过研究水解液对DPPH自由基清除能力来检测水解产物的抗氧化活性,并分析了酶解温度、时间、pH及酶与底物比对鹅血红蛋白水解产物的影响。结果表明,采用中性蛋白酶获得的酶解产物抗氧化活性最高。在中性蛋白酶的作用下,通过单因素及正交实验,优化出产物抗氧化活性较高的酶解工艺条件:温度50℃,酶解时间8h,pH7.0,酶与底物比8000U/g,在最佳酶解条件下,产物对DPPH自由基的清除率为89.6%。
Hemoglobin was extracted from the fresh goose blood,and then goose hemoglobin was hydrolyzed with three different proteases（ alcalase,neutral protease and flavourzyme） to prepare antioxidant peptides. The degree of hydrolysis was measured using formaldehyde titration method.The antioxidant activity of hydrolysates was examined by DPPH radical scavenging ability. The influences of temperature,time,pH and enzyme / substrate ratio on the antioxidant activity of hydrolysates were also investigated. The results showed that the hydrolysates obtained through hydrolysis by neutral protease had the highest DPPH radical scavenging activity. The optimal hydrolysis condition of neutral protease was as follows：temperature 50℃,time 8h,pH7.0 and enzyme /substrate ratio 8000U /g.Under the optimal conditions,DPPH radical scavenging activity of hydrolysates was 89.6%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第3期201-204,共4页
Science and Technology of Food Industry
基金
河南工业大学博士基金项目(2010BS014)
关键词
鹅血红蛋白
酶解
抗氧化性
DPPH
goose hemoglobin
enzymatic hydrolysis
antioxidant activity
DPPH
