摘要
利用超声波-微波协同酶解鲑鱼胶原蛋白制备鲑鱼抗氧化肽,在单因素实验的基础上,通过响应面法考察了超声功率、超声波-微波处理时间和超声波-微波处理温度对于抗氧化钛超氧阴离子自由基清除率的影响。结果表明,超声波-微波协同制备鲑鱼抗氧化肽的最佳条件为微波功率500 W、超声功率100 W、超声波-微波处理时间9.7 min、超声波-微波处理温度41℃。在此条件下,超氧阴离子自由基清除率理论值为68.4%,实际清除率可达到67.2%。
The salmon antioxidant peptide was prepared by ultrasonic -microwave assisted enzymolysis. On the basis of single - factor test, response surface methodology was applied to study the effects of ultra- sonic power, reaction time and reaction temperature on the scavenging of antioxidant peptide on superox- ide anion radical. The results showed that the optimal conditions of preparing the salmon antioxidant pep- tide with ultrosonic -microwave asist were as follows： microwave power 500 W, ultrasonic power 100 W, ultrasonic - microwave reaction time 9. 7 rain and ultrasonic -microwave reaction temperature 41℃. Un- der the optimal conditions, the predictive scavenging rate of superoxide anion radical was 68. 4%, and the actual scavenging rate was 67. 2%.
出处
《中国油脂》
CAS
CSCD
北大核心
2012年第8期25-28,共4页
China Oils and Fats
关键词
抗氧化肽
酶解
超声波-微波
响应面法
antioxidant peptide
enzymatic hydrolysis
ultrasonic - microwave
response surface method- ology
