摘要
以鳙鱼(Aristichthysnobilis)鱼肉蛋白为原料,采用木瓜蛋白酶对鳙鱼蛋白进行酶解,制备具有抗氧化活性的可溶性肽。研究酶浓度、底物浓度、温度、时间、pH对水解度和DPPH·自由基清除率的影响。通过正交试验设计对酶解工艺进行优化。结果表明,酶解的最佳条件是酶浓度1 400 U/g,底物浓度3.0%,温度60℃,酶解2 h,pH 7.0,在此条件下,所得可溶性肽的活性最高,对DPPH·自由基的清除率为69.09%,对羟自由基的清除率为75.22%,对O_2^-·自由基的清除率为61.92%。
Using bighead carp（Aristichthysnobilis） protein as materials,the preparation of active peptide from bighead carp protein by enzymatic hydrolysis with papain was studied. The effects of enzyme concentration, substrate concentration,temperature,time and pH value on the degree of hydrolysis and removal of DPPH-free radical were studied. By orthogonal design,the results showed that when the enzyme concentration was 1 400 U/g, and the substrate concentration was 3.0%, temperature was 60 ℃, enzymatic hydrolysis time was 2 h, pH was 7. The scavenging rate of DPPH· free radical reached 69.09%,the removal rate of ·OH and O_2^-· reached 75.22% and 61.92%.
出处
《湖北农业科学》
2017年第1期115-118,共4页
Hubei Agricultural Sciences
基金
韩山师范学院一般项目(LY201502)
