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为研究扇贝裙边酶解条件以及酶解产物的抗氧化性,选取碱性内切蛋白酶、中性蛋白酶、木瓜蛋白酶、As1.398中性蛋白酶、复合蛋白酶和复合风味蛋白酶对扇贝裙边进行水解,制取抗氧化活性肽。通过亚油酸-硫氰酸钾法和邻苯三酚法测定酶解物的抗氧化活性筛选蛋白酶,确定水解的最适时间并进行单因素实验。进行正交实验,确定蛋白酶水解扇贝裙边的最佳条件,选择最佳蛋白酶,将其抗氧化活性与Vc、BHT、BHA比较。研究结果表明:筛选出抗氧化活性较高碱性内切蛋白酶,水解时间1.5h。正交实验结果为碱性内切蛋白酶的最优水平为T=60℃,pH=7,[S]=12%,[E]/[S]=11%;抗氧化率为63.94%和40.58%。经过比较,碱性内切蛋白酶水解物的抗氧化性与抗氧化剂Vc、BHT、BHA的抗氧化效果接近。
In order to study the condition of the scallop skirt digestion and the antioxidant activity of the hydrolyzate, scallop skirts were hydrolyzed with alkaline protease, neutral protease, papain, As1.398 neutral protease, complex protease and complex flavor protease , Preparation of antioxidant activity peptide. Protease was screened by linoleic acid-potassium thiocyanate method and pyrogallol method to determine the antioxidant activity of the hydrolyzate. The optimal hydrolysis time was determined and single factor experiments were carried out. Orthogonal experiments were carried out to determine the optimum conditions for proteolytic hydrolysis of scallop skirts. The best protease was selected and its antioxidant activity was compared with that of Vc, BHT and BHA. The results show that: screening antioxidant protease alkaline protease, hydrolysis time 1.5h. Orthogonal test results showed that the optimum level of alkaline endoprotease was T = 60 ℃, pH = 7, [S] = 12%, [E] / [S] = 11%; antioxidant rate was 63.94% and 40.58 %. After comparison, the antioxidant activity of alkaline endoprotease hydrolyzate and antioxidants Vc, BHT, BHA antioxidant effect close.