酶水解美洲帘蛤蛋白质及产物抗氧化活性初探

Enzymatic Hydrolysis of Hard Shell Clam Mercenaria mercenaria Protein and Its Antioxidant Activities

采用二苯基苦基苯肼(DPPH)自由基法和改进的邻苯三酚法检测了胃蛋白酶对美洲帘蛤的水解作用及其水解液的抗氧化活性,探讨了酶质量分数、底物质量分数、pH、水解时间、温度对美洲帘蛤蛋白质水解度的影响。试验结果表明,酶质量分数为5%,底物质量分数为10%,pH 1.0,酶解3 h,温度为50℃时可以获得较高的水解度,同时水解液对超氧阴离子自由基和DPPH自由基有较高的清除率。

In this research, enzymatic hydrolysis of hard shell clam Mercenaria mercenaria protein with pepsin and its antioxidant activities were analyzed with two different methods, the inhibition of DPPH radicals and modified pyrogallol method. At the same time, the effects of [e], [s], pH, time and temperature on degree of hydrolysis were investigated. The results showed that the optimum conditions of enzymatic hydrolysis were：[e] 5%, [s] 10%, pH 1.0, time 3 h, and temperature 50 ℃. Hydrolysates pre- pared on these conditions had a high degree of hydrolysis which also showed strong scavenging activities of DPPH radical and the superoxide anion-radical.