| 摘要: |
| 以虾蛄（Oratosquilla oratoria）肉为研究的对象，用胰蛋白酶水解得到抗氧化肽，以DPPH自由基清除率为指标，采用L16（45）正交试验和三因素三水平的响应面分析法，对酶解工艺进行分析优化。结果表明最佳的酶解工艺条件为温度为50℃，pH值为7.225，加酶量1500U/g，料液比1:3.35，酶解时间为2h，DPPH自由基清除率为53.06%，理论值与预测值相差很小，说明该方法可行。在此条件下测得羟基自由基的清除率为88.5%，超氧阴离子清除率为29.04%，还原力：A700为0.248，表明虾蛄肉酶解多肽有较强的抗氧化性，可以进一步分离纯化提取抗氧化肽。 |
| 关键词: 虾蛄 多肽 酶解 抗氧化活性 响应面法 |
| DOI：10.11693/hyhz20121219001 |
| 分类号: |
| 基金项目: |
附件 |
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| Process Optimization for Preparation of antioxidant peptide from Orato--squilla Oratoria meat by enzymatic hydrolysis |
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liyuntao
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Zhejiang Ocean University
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| Abstract: |
| Abstract: The polypeptide was extracted from Oratosquilla Oratoria meat by a method of enzymatic hydrolysis techniques with Trypsin. Orthogonal experiment of L16(45) and response surface methodology were chosen according to DPPH scavenging activity rate to make an optimization, the optimum conditions for extraction were found: temperature50℃, pH7.225, enzyme dosage 1500U/g, solid to liquid ratio1:3.35, time2h, DPPH scavenging activity rate:53.06%, the relative error was small. It indicated that the optimized process was reliable. Under these conditions, the scavenging rate of hydroxyl radical was88.5%, the scavenging rate of superoxide anion radical was: 29.04%, the reducing power was:A700:0.248, which predicted that the polypeptide of Oratosquilla Oratoria meat showed excellent antioxidant performance and can be do deeply isolation and purification. |
| Key words: Oratosquilla Oratoria polypeptide Enzymatic Hydrolysis antioxidant activity |
