扇贝裙边酶解液抗氧化性研究

Study on anti-oxidative peptides from the hydrolysate of scallop apron

为研究扇贝裙边酶解条件以及酶解产物的抗氧化性,选取碱性内切蛋白酶、中性蛋白酶、木瓜蛋白酶、As1.398中性蛋白酶、复合蛋白酶和复合风味蛋白酶对扇贝裙边进行水解,制取抗氧化活性肽。通过亚油酸-硫氰酸钾法和邻苯三酚法测定酶解物的抗氧化活性筛选蛋白酶,确定水解的最适时间并进行单因素实验。进行正交实验,确定蛋白酶水解扇贝裙边的最佳条件,选择最佳蛋白酶,将其抗氧化活性与Vc、BHT、BHA比较。研究结果表明:筛选出抗氧化活性较高碱性内切蛋白酶,水解时间1.5h。正交实验结果为碱性内切蛋白酶的最优水平为T=60℃,pH=7,[S]=12%,[E]/[S]=11%;抗氧化率为63.94%和40.58%。经过比较,碱性内切蛋白酶水解物的抗氧化性与抗氧化剂Vc、BHT、BHA的抗氧化效果接近。

To investigate the conditions of hydrolysis of scallop apron and the anti-oxidative effect of the hydrolysate, Alcalase, Asl.398, Neutrase, Papain, Protamex and Flavourzyme are selected to hydrolyze the scallop apron for the acquirement of anti-oxidative peptides. Proteinases are selected according to the linoleic acid-KSCN method and pyrogallol method. Then the single factor experiment is carried through for the orthogonal experiment which are went along to confirm the best hydrolyzed conditions. The best proteinase is selected and its anti- oxidative activities are compared with Vc, BHA and BHT. The results indicate that：The best protease of the six ones is Alcalase, and the time of hydrolyzing is 1.5 h. The result of the orthogonal experiment is as follows： the best condition of Alcalase is T=60 ℃, pH=7, [S]=12%, [E]/[S]=11% and the ratios of anti-oxidation are 63.94% and 40.58%. The effect of anti-oxidation of hydrolysate hydrolyzed by Alcalase is close to that of Vc, BHA and BHT.