蛤蜊酶解条件的优化及其酶解物抗疲劳活性的研究

Study on the Optimization of Enzymatic Hydrolysis Conditions of Clam and Its Anti-fatigue Activity

以水解度为评价指标,比较了复合蛋白酶、木瓜蛋白酶、水产蛋白酶、中性蛋白酶、风味蛋白酶、胰蛋白酶和碱性蛋白酶对蛤蜊的酶解效果,结果表明,水产蛋白酶对蛤蜊的酶解效果优于其它蛋白酶;选用水产蛋白酶,利用单因素试验,比较了pH、温度、时间、料液比和加酶量对蛤蜊酶解效果的影响,并采用响应面试验设计对酶解条件进行了优化,结果表明,该酶的最优酶解条件为:酶的添加量2.0%,温度50.5℃,水解时间3 h,pH 6.0;利用小鼠负重游泳试验对蛤蜊酶解产物进行抗疲劳活性研究,结果表明,蛤蜊酶解物具有显著的抗疲劳活性。

Enzymatic hydrolysis of clam and its anti-fatigue activity in vivo were investigated. Using the degree of hydrolysis （DH） as the index, the hydrolysis results of seven enzymes including protamex, papain, aquatic protease, neutrase, flavourzyme, trypsin and alcalase was compared. The results demonstrated that the hydrolysis effect of aquatic protease was better than those of other enzymes. Aquatic protease was selected to hydrolysate calm. On the basis of single factor experiment and response surface optimization, the effects ofpH, hydrolysis temperature, time, the ratio of material to solvent and the ratio of enzyme to substrate were compared. The optimal parameters were as follows, the ratio of enzyme to substrate of 2.0%, temperature of 50.5 ℃, hydrolysis time of 3 h, pH 6.0; The anti-fatigue activity of calm enzymatic hydrolysate was evaluated using the weight-loading swimming mice model. The results suggested that the calm enzymatic hydrolysate had significant anti-fatigue effect.