###
食品研究与开发:2017,38(15):99-103
本文二维码信息
码上扫一扫!
猪血红蛋白酶解条件优化及酶解物抗氧化研究
章斌1,侯小桢1,杨胜远2,蔡思冰1,朱燕娜1
(1. 韩山师范学院 食品工程与生物科技学院,广东 潮州 521041;2. 岭南师范学院 化学化工学院,广东 湛江 524048)
Research on Optimization of Enzymatic Hydrolysis Conditions of Porcine Hemoglobin and Its Antioxidant Properties
ZHANG Bin1, HOU Xiao-zhen1, YANG Sheng-yuan2, CAI Si-bing1, ZHU Yan-na1
(1. School of Food Engineering and Biotechnology, Hanshan Normal College, Chaozhou 521041, Guangdong, China; 2. College of Chemistry and Chemical Engineering, Lingnan Normal University, Zhanjiang 524048, Guangdong, China)
摘要
图/表
参考文献
相似文献
本文已被:浏览 3361次   下载 862
投稿时间:2017-03-06    
中文摘要: 以猪血为原料,以 DPPH 自由基清除率为指标,采用酶法制备抗氧化肽并用响应面分析法(RSM)优化酶解 条件。试验结果表明,冰浴+超声波粉碎的血红细胞破碎率高达 97.1 %,试验条件下水解猪血红蛋白制备抗氧肽的最 适用酶为碱性蛋白酶,在温度 58 ℃、pH7.7、加酶量 6.5 %条件下的酶解产物对 DPPH 自由基的实际清除率达 96.94 %,与 模型预测值基本相符。
中文关键词: 猪血红蛋白  酶解  抗氧化  响应面
Abstract:Taking pig blood as raw material and scavenging rate of DPPH free radical as index, antioxidants peptide was prepared with enzymatic hydrolysis method, and the optimal enzymatic hydrolysis conditions were achieved by response surface methodology. Results showed that broken rate of red blood cells could reach 97.1 % by treatment of ultrasonication in ice bath, alkaline protease was selected as the better enzyme for preparation of antioxidant peptides from hydrolyzed pig haemoglobin. Under the optimal enzymatic hydrolysis conditions of temperature 58 ℃ , pH 7.7, enzyme concentration 6.5 % , the actual scavenging rate of DPPH free radical reached 96.94 %, which was consistent with the predicted results.
文章编号:201715020     中图分类号:    文献标志码:A
基金项目:广东省省部产学研结合项目(2013B090600001);广东普通高校工程技术开发中心项目“粤东食品加工与安全控制工程技术开 发中心”(GCZX-A1415)
引用文本:


用微信扫一扫

用微信扫一扫