摘要
研究了微生物碱性蛋白酶对林蛙肉蛋白质的水解作用及其水解液的抗氧化活性,探讨了酶浓度、水解温度、时间、pH值对林蛙肉蛋白质水解度的影响,同时用硫氰酸铁和改进的邻苯三酚法测定分析水解液的抗氧化活性。结果表明,酶解条件酶浓度为3%、温度为45℃、时间为2.5h、pH6.0时可以获得较高水解度,同时水解液对Fe3+和超氧阴离子自由基(O2.)具有较高清除率。
The microbial alkalase hydrolysis of Rana meat and antioxidant activity of hydrolysate were studied in this paper. The effects of enzyme concentration, temperature, time and pH on hydrolytic degree on hydrolysis degree of protein were investigated. The radical scavenging activity of hydrolysates was analyzed with ferric thiocyanate method and improved pyrogallol method. The optimum conditions of enzymatic hydrolysis were as followed： enzyme concentration 3%, temperature 45℃, time 2.5h and pH 6.0. Under these optimal conditions, the highest hydrolytic degree of hydrolysates was obtained, which had a strong scavenging activity for Fe^3＋ and the superoxide anion-radicals.
出处
《中国酿造》
CAS
北大核心
2009年第1期76-79,共4页
China Brewing
关键词
林蛙肉
微生物碱性蛋白酶
自由基:酶水解
Rana meat
microbial alkaline protease
free radical
enzymatic hydrolysis
