摘要
以斑鰶鱼(Clupanodom punchtatus)为原料,采用食品级的风味蛋白酶、复合蛋白酶、碱性蛋白酶、胰酶和木瓜蛋白酶酶解斑鰶鱼蛋白,制备具有DPPH自由基清除活性的富肽酶解物;对酶解物在化学反应体系和亚油酸氧化体系中的抗氧化活性进行综合评价。研究结果表明:碱性蛋白酶为斑鰶鱼蛋白制备抗氧化肽的最适酶,最优制备条件是:温度55℃,酶解时间5h,料水比1∶3,加酶量0.2%,pH 7.5,此时酶解物(蛋白质量浓度10 mg/mL)DPPH自由基清除率为89.54%;在化学反应体系中,酶解物的DPPH自由基清除能力、还原力和亚铁离子螯合力都随着蛋白质量浓度的增加而增强。在蛋白质量浓度为5 mg/mL的条件下,DPPH自由基清除率为78.26%;酶解物的还原力为0.372(低于抗坏血酸);亚铁离子螯合率为46.81%。在亚油酸氧化体系中,酶解物(蛋白质量浓度10 mg/mL)对亚油酸过氧化物的抑制率为59.61%。
Studies in this paper using Clupanodom punchtatus as raw material, the Clupanodom punchlalus protein was hydrolysed with flavourzyme, protamex, Pancreatin, Alcalase and papain, the enzymatic hydrolysate rich with peptides was prepared, and the antioxidant activity of hydrolysate were evaluated in chemical reaction and linolic acid oxidation systems. The results showed that the alcalase was an optimum enzyme and the optimum hydrolytic conditions was： temperature 55 ℃, time 5 h, material-water ratio 1：3, the adding amount of enzyme 0.2% and pH 7.5. The scavenging rate on DPPH free radical of enzymatic hydrolysate（protein concentration was 10 mg/mL） produced in this condition was 89.54%. In chemical reaction system, DPPH- scavenging, reducing abilities and the ferrous ions sequestration capacities all increased with the protein concentration. DPPHo scavenging rates （protein concentration was 5 mg/mL） was 78.26%; the reducing abilities were 0.372, which is lower than that of ascorbic acid; the ferrous ions sequestration capacities was 46.81%. In linoleic acid oxidation system, the linolic acid-per oxidant inhibition rates of enzymatic hydrolysate （protein concentration was 10 mg/mL） was 59.61%.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2010年第5期91-97,共7页
Journal of Chinese Institute Of Food Science and Technology
关键词
斑鰶鱼蛋白
控制酶解
抗氧化活性
Clupanodom punchtatus protein
controlled-enzymatic hydrolysis
antioxidant activity
