淡水小龙虾下脚料酶解制备抗氧化肽的工艺研究

Research on the Preparation Technology of the Antioxidant Peptide from the Waste of Freshwater Procambarus clarkia with Enzymatic Hydrolysis

[目的]研究以淡水小龙虾下脚料为原料酶解制备龙虾抗氧化肽的工艺。[方法]以酶水解产物清除羟自由基能力为指标,采用单因素和响应面试验考察了制备淡水小龙虾抗氧化肽的最佳蛋白酶种类及其酶解工艺。[结果]碱性蛋白酶是制备淡水小龙虾抗氧化肽的优选蛋白酶;最佳酶解工艺条件为:料液比1.0∶1.0(g∶ml)、酶解温度59℃、pH 8.9、加酶量2 000 U/g,水解时间3 h。[结论]此工艺所得酶解液对羟自由基的清除效果最好,清除率为74.66%。

[Objective] The preparation technique of the antioxidant peptide from the waste of Procambarus clarkia as raw material with enzymatic hydrolysis was studied.[Method] The best type of protease and its digestion process for the preparation of the antioxidant peptide from the waste of Procambarus clarkia were analyzed with the design of single factor and the method of response surface experiment,in which,the ability of enzymatic hydrolysates in scavenging hydroxyl radical was taken as the index.[Result] The alkaline protease was the best one in the preparation of the antioxidant peptide from the waste of Procambarus clarkia and the optimal condition was：the ratio of raw material to liquid was 1.0∶1.0（g∶ml）;the reaction temperature,59 ℃;the pH value,8.9;the enzyme concentration,2 000 U/g and the hydrolysis time,3 hours.[Conclusion] Under the processing condition,the effect of the zymolysis solution on hydroxyl radical scavenging was best and the clearance rate was 74.66%.