摘要
以蟹腿残肉为底物,研究了不同预处理方式、蛋白酶种类、温度、pH、加酶量及料液比对酶解效果(酶解液水解度及DPPH自由基清除率)的影响,并采用响应面优化法对上述条件进行优化。结果表明:碱性蛋白酶水解脱脂烘干的蟹肉可得到DPPH自由基清除率较高的酶解液,酶解液的水解度及DPPH自由基清除率均受到温度、pH值、加酶量、料液比的显著影响;利用响应面优化得到的酶解条件为:温度55℃、料液比1:19.02 g/m L、加酶量3257.61 U/g、p H8.45、酶解时间3 h,所得水解液DPPH自由基清除率可达到86.36%。
Using meat in crab leg as substrate, effects of different pretreatment methods, protease, temperature, p H, enzyme dosage and liquid to solid radio on the degree of hydrolysis and DPPH free radical scavenging rate of hydrolysate were studied in this paper. Response surface method was used to optimize the process parameters of hydrolysis. The results showed that the enzymatic hydrolysate of defatted and dried crab meat with alkaline protease got higher free radical scavenging rate. The degree of hydrolysis and DPPH free radical scavenging rate were affected significantly by temperature, p H, enzyme dosage, and the ratio of liquid to solid. By the response surface, the optimum hydrolyzing conditions were listed as follows： temperature of 55 ℃, the ratio of liquid to solid of 1：19.02 g/m L, enzyme dosage of 3257.61 U/g, p H8.45, 3 h, and the DPPH free radical scavenging rate of hydrolysate obtained was up to 86.36%.
出处
《食品科技》
CAS
北大核心
2016年第1期213-218,共6页
Food Science and Technology
基金
广东省海洋与渔业局项目(A201301F01)
关键词
蛋白酶水解
蟹肉
酶解条件
抗氧化肽
DPPH自由基清除率
hydrolysis of protein
crab meat
enzymolysis condition
antioxidative peptide
DPPH free radical scavenging rate
