扇贝裙边酶解制备抗氧化肽的实验研究

Preparation of antioxidant peptide from scallop skirt by enzymatic hydrolysis

以扇贝(Chlamys farreri)裙边为研究对象,通过海洋碱性蛋白酶水解获得抗氧化肽。研究酶解温度、pH值、固液比、加酶量、酶解时间对酶解效果的影响。在单因素实验的基础上选取实验因素和水平,采用L16(45)正交试验,根据Box-Behnken设计原理采用三因素三水平的响应面分析法,对酶解条件进行优化研究。结果表明,最佳酶解条件为:固液比1:3.26(m/V),加酶量0.44%(W/V),温度31.20℃,pH值为9.0,酶解时间为1 h,羟自由基清除率为83.78%,与预测值的相对误差为0.29%,理论值与预测值基本一致,预测模型能较好地反映实际情况。本研究旨在为今后扇贝裙边蛋白的开发利用提供理论依据。

Scallop（Chlamys farreri） skirt was chosen for enzymatic hydrolysis,and the enzymolysis technology of scallop skirt protein were optimized to obtain antioxidant peptide.Effects of temperature,pH,hydrolysis time,enzyme quantity and solid to liquid ratio on protein hydrolyzation were studied.On the basis of single factor test,orthogonal experiment of L16（45）was used.Combined with central composite experimental design principle,re-sponse surface methodology was used to optimize the technical parameters.The results indicated that the optimal hydrolytic conditions of Response Surface Methodology were： temperature 31.20℃,enzyme quantity 0.44%,solid to liquid ratio 1：3.26,pH 9.0,hydrolysis time 1 h.The maximum scavenging rate of hydroxyl radical was 83.78%.The relative error was 0.29%,and the actual experimental value was basically consistent with the predicted value of the mode1.The predicted model could reflect actual circumstances well.The results would serve as the theo-retical basis for application of scallop skirt.