乌骨鸡黑色素的酶法提取及其抗氧化作用的初步研究

A Primary Study on Separating of Melanin by Enzymic Hydrolysis of Protein and on Antioxidization of the Melanin in Taihe Silkies

以江西泰和乌骨鸡为研究对象,研究酶法水解乌鸡蛋白质分离黑色素的最佳工艺条件,并对黑色素清除DPPH自由基,以及黑色素延缓油脂酸败的能力进行了研究。结果表明:(1)酸性蛋白酶为最优水解酶,其加酶量3.8%、固液比1∶2;其最佳酶解条件pH2.8、酶解温度34.8℃、酶解时间20 h。(2)乌鸡黑色素能抑制DPPH.自由基,抑制率随黑色素浓度增加而提高。(3)黑色素能延缓油脂酸败,在70℃时添加浓度为0.1 mg/mL的黑色素于油脂中,60 h时酸价为0.3028 mg KOH/g,而对照(不加黑色素)的酸价在第32 h即升到0.3130 mg KOH/g。

Melanin was separated from protein in Taihe silkies by enzymic hydrolysis of protein. The optimal technology of the enzymic hydrolysis was studied. And the capabilities of the melanin on scavenging DPPH freeradical as well as on restraining rancid taste of oil were also studied. The results showed that the best protease of protein hydrolyzation was acidity protease, amount of which was 3.8% （to fowl） at the ratio of solid and liquid 1 ：2. The best condition of hydrolysis was at 34.8℃ for 20h with pH2.8. In addition, melanin could scavenge the DPPH· free-radlcal, which the ratio of restraining was related to concentration of melanin. Meanwhile, melanin could also reduce rancid taste of oil. Acid value of oil at 70℃ for 60h was 0. 3028 mg KOH/g by adding melanin 0.1 mg/mL, whereas the oil adding nothing reached to 0.3130 mg KOH/g for 32h. Therfore, melanin in Taihe silkies could be essential role in antioxidization.