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食品研究与开发:2018,39(3):35-40
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鲬鱼肉酶解物抗氧化活性的研究
戴遥1,吴胜军1,2,3,舒留泉1,王祥鹏4,徐亚军1,于梦媛1,盘赛昆1,2,3,*
(1.淮海工学院海洋生命与水产学院,江苏连云港222005;2.江苏省海洋资源开发研究院,江苏连云港222005;3.江苏省海洋生物产业技术协同创新中心,淮海工学院,江苏连云港222005;4.江苏天边渔村食品有限公司,江苏连云港222005)
Studies on Antioxidant Activity of Hydrolysates Derived from Protein of Platycephalus indicus
DAI Yao1,WU Sheng-jun1,2,3,SHU Liu-quan1,WANG Xiang-peng4,XU Ya-jun1,
(1.College of Marine Life and Fisheries,Huaihai Institute of Technology,Lianyungang 222005,Jiangsu,China;2.Jiangsu Marine Resources Development Research Institute,Lianyungang 222005,Jiangsu,China;3.Co-Innovation Center of Jiangsu Marine Bio-industry Technology,Huaihai Institute of Technology,Lianyungang 222005,Jiangsu,China;4.Jiangsu Horizon Fishing Village Food Co.,Ltd.,Lianyungang 222005,Jiangsu,China)
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投稿时间:2017-07-12    
中文摘要: 深度开发利用鲬鱼蛋白,以羟自由基清除率为指标,从碱性蛋白酶、菠萝蛋白酶、胰蛋白酶、胃蛋白酶和木瓜蛋白酶中,筛选出碱性蛋白酶为其水解酶。采用单因素试验及响应面分析法对碱性蛋白酶的水解条件进行优化,得到最佳酶解条件为:加酶量 3 000 U/g蛋白、pH 9.0、温度 40℃、时间 180 min、固液比 1∶30(g/mL),清除率为 89.49%。酶解物清除羟自由基的IC50值为0.58 mg/mL,表明鲬鱼酶解物是具有良好的抗氧化作用的天然抗氧化剂。
中文关键词: 鲬鱼  抗氧化活性  酶解  响应面分析法
Abstract:The purpose of this study was to optimize enzymatic hydrolysis parameters to product peptides with reducing scavenging activity on hydroxyl free radical of Fenton system from protein of PlatycepHalus indicus.First,Alcalase which hydrolysates showed higher scavenging activity than other four tested enzymes such as bromelain,trypsin,pepsin and papain,was choosed as the optimal enzyme for further study.Furthermore,the optimal hydrolysis parameters of Alcalase were determined by single factor experiment and response surface methodology.The results showed that the optimal enzymatic hydrolysis was enzyme substrate ratio of 3 000 U/gpro.,pH 9.0,temperature 40℃,duration time 180 min,solid and liquid ratio was 1∶30(g/mL).Under these conditions,the scavenging activity on hydroxyl free radical was 89.49%.The IC50value of scavenging activity on hydroxyl radical was 0.58 mg/mL.So,the hydrolysates from protein of Platycephalus indicus has a good antioxidant activity,which can be used as natural antioxidants for further development and utilization.
文章编号:201803007     中图分类号:    文献标志码:
基金项目:江苏省科技项目(BN2015051);江苏省“六大人才高峰”项目(NY-197);江苏高校优势学科建设工程资助项目(5511201401X-21)
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