摘要
优化胰蛋白酶和中性蛋白酶酶解梅鱼制备抗氧化肽的条件。以酶解产物对1,1-二苯基苦基苯肼(DPPH)自由基的清除率为指标,通过响应面优化酶解条件。结果,酶解条件在p H 6.2、温度44℃、时间4 h、胰蛋白酶与中性蛋白酶的比例为5∶2,产物对DPPH自由基的清除率达到最大值81.11%。响应面分析表明,酶解温度对产物的抗氧化活性有显著影响,酶解时间与胰蛋白酶和中性蛋白酶的比例,酶解温度与p H,p H与胰蛋白酶和中性蛋白酶的比例在酶解工艺中存在复杂的交互作用。
Trypsin and n-curtal pmtease hydrolysis conditions ofcollichthys fish for preparing antioxidant peptides were optimized. The optimization was performed using response surface methodology based on DPPH radical scavenging activity. The optimal hydrolysis conditions were as followings： pH 6.2, hydrolysis temperature 44 ℃, hydrolysis time 4 h, the proportion of neulml protease and trypsin was 5 ： 2. Under these conditions, the product of DPPH radical scavenging rate reached the maximum 81.11%. Response surface analysis showed that hydrolysis temperature had a significant influence on the antioxidant activity of the product, and there were complicate intemc^on between hydrolysis time and the proportion of neutral pmtease and trypsin, between hydrolysis temperature and the pH, between the pH and the proportion of neutral pmtease and trypsin in the enzymatic process.
出处
《食品工业》
北大核心
2015年第4期55-58,共4页
The Food Industry
关键词
梅鱼
抗氧化肽
响应面
DPPH自由基
collichthys fish
antioxidant peptides
response surface methodology
DPPH radical
