企鹅珍珠贝肉蛋白酶解及酶解产物的抗氧化活性

Enzymatic hydrolysis and antioxidant activity of Pteria penguin meat by protease

用水解蛋白酶、复合蛋白酶、中性蛋白酶和风味蛋白酶对企鹅珍珠贝蛋白进行水解,以酶解液中的氨基态氮及风味为指标,确定风味蛋白酶为水解企鹅珍珠贝蛋白的最适蛋白酶,单因素及正交实验确定风味蛋白酶的最佳水解条件为:加酶量0.8%、温度55℃、起始p H6.0、固液比1∶1.0、酶解6h后的氨基酸态氮为3.65g/100m L。抗氧化实验表明,酶解产物具有较强的羟自由基、超氧阴离子自由基、DPPH自由基抑制及还原能力。研究结果将为企鹅珍珠贝肉的开发提供参考。

Alcalase,protamex,neutrase and flavorzyme were tested for hydrolysis of Pteria penguin protein.Flavorzyme was found as the best one since its hydrolysate with highest concentration of amino acid nitrogen and good smell. The optimum hydrolytic conditions were as following：temperature 55℃,initial p H6.0,enzyme dosage 0. 8 %, and solid to liquid ratio 1 ∶ 1. 0. Under this condition the value of amino acid nitrogen was3.65g/100 m L. The antioxidant and radical-scavenging activities of hydrolysates were evaluated using hydroxyl radical,superoxide anion free radical,DPPH free radical inhibitory activity and reducing power. All tested samples displayed strong antioxidant and radical-scavenging properties. The results will provide reference for development for Pteria penguin meat.