复合酶解刺参内脏蛋白制备抗氧化肽工艺
文献类型：期刊论文
| 作者 | 秦松 ; 闫鸣艳
|
| 刊名 | 食品工业
 |
| 出版日期 | 2014 |
| 期号 | 7页码:50-53 |
| 关键词 | 刺参 内脏 复合酶 抗氧化肽 |
| ISSN号 | 1004-471X |
| 其他题名 | Optimization of enzymatic hydrolysis parameters for antioxidant capacity of peptide from sea cucumber (Stichopus horrens)viscera |
| 产权排序 | 中国科学院烟台海岸带研究所; |
| 中文摘要 | 以菠萝蛋白酶和胰蛋白酶为水解用酶,以酶解液对羟自由基和超氧阴离子自由基的清除率为考察指标,确定复合酶酶解刺参内脏制备抗氧化肽的最佳工艺。通过单因素试验和正交试验得出最佳复合酶酶解反应条件为:总加酶量为8 000 U/g(菠萝蛋白酶和胰蛋白酶酶活力配比为1∶3),同时加入,酶解时间为2 h,pH 6.3,酶解温度为35℃,在此条件下得到的酶解液对羟自由基和超氧阴离子自由基的清除率分别为49.65%和52.66%。 |
| 英文摘要 | In order to increase the utilization value of sea cucumber (Stichopus horrens) viscera as a potential source of peptides, protamex was selected for the hydrolysis of sea cucumber viscera. One-factor-at-a-time method was used to investigate the effects of temperature, pH, enzyme dosage, and hydrolysis time on hydrolysis degree. Following these investigation, a quadratic regression model describing hydrolysis degree as a response to s temperature, pH, enzyme dosage, and hydrolysis time was set up using a Box-Behnken experimental design. As demonstrated by the results analysis of variance and validation experiments, the model could well indicate the hydrolysis degree of sea cucumber viscera. The optimal hydrolysis conditions of temperature, pH, enzyme dosage, and hydrolysis time were determined to be 52.66℃, 6.71, 2.5% (dry mass ratio) and 10 hour, respectively. Under these conditions, the hydrolysis degree of sea cucumber viscera is 49.58%. Under the best condition of enzymatic hydrolysis, more than 74% of the peptides were less than 500 Da. The antioxidant activity of peptides was measured by DPPH method, showing that the radical scavenging activity is 24.8% when the concentration was about 3 mg/mL. The antioxidant activity of peptides was measured by ABTS method, showing that the Vitamin C Equivalent Antioxidant Capacity is 0.255 μmol/g when the concentration was about 3 mg/mL. |
| 收录类别 | 其他 |
| 语种 | 中文 |
| 源URL | [http://ir.yic.ac.cn/handle/133337/8370]  |
| 专题 | 烟台海岸带研究所_海岸带生物学与生物资源利用所重点实验室 |
| 推荐引用方式 GB/T 7714 | 秦松,闫鸣艳. 复合酶解刺参内脏蛋白制备抗氧化肽工艺[J]. 食品工业,2014(7):50-53. |
| APA | 秦松,&闫鸣艳.(2014).复合酶解刺参内脏蛋白制备抗氧化肽工艺.食品工业(7),50-53. |
| MLA | 秦松,et al."复合酶解刺参内脏蛋白制备抗氧化肽工艺".食品工业 .7(2014):50-53. |
入库方式： OAI收割
来源：烟台海岸带研究所
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