河蚬酶解产物的制备及其醒酒功效

Anti-alcohol effect and preparation of enzymatic hydrolysate from freshwater clam

为充分利用河蚬资源,提高河蚬附加值,采用可控酶解技术对河蚬进行水解制备酶解产物并对其醒酒功效进行研究。以水解度为指标,采用4种蛋白酶对河蚬进行水解筛选出最佳水解酶,再通过单因素和响应面法优化最佳水解酶酶解工艺,并通过小鼠试验考察所制备的酶解产物的醒酒作用。结果表明:碱性蛋白酶为制备河蚬酶解产物的最适酶,酶解最佳条件为:温度56.6℃、pH9.0、底物浓度45%、加酶量0.75%、酶解时间5 h,酶解产物水解度为31.06%。与酒精模型组相比,酶解产物各组均缩短了小鼠醉酒时间和延长了醒酒时间,浓度为1.6 g/kg·bw酶解产物组醒酒效果最佳,醉酒时间延长率、醒酒时间缩短率、血醇浓度降低率分别为120.25%、37.70%和32.48%。研究为河蚬酶解产物的制备及醒酒功能的开发提供理论依据和实践基础。

In order to make full use of freshwater clam and increase its added value, the hydrolysate was obtained by controlled-enzymatic hydrolysis and its anti-alcohol effect was investigated. Taking the degree of hydrolysis（DH） as an indicator, four proteases were applied to hydrolyze freshwater clam and the suitable enzyme was selected. Then the single factor experiments and response surface methodology（RSM） were used to optimize the hydrolysis condition. Furthermore, mouse test was applied to investigate the anti-alcohol effect of the hydrolysate. The results showed that alcalase was the applicable enzyme for preparation of hydrolysate from freshwater clam. The optimum hydrolysis conditions were temperature 56.6 ℃, pH 9.0, substrate concentration 45%,enzyme amount 0.75% and hydrolysis time 5 h. The DH of the hydrolysate reached 31.06%. Compared to the alcohol model group, the drunken time was longer and the sobering up time was shorter. The Hydrolysate at a concentration of 1.6 g/kg·bw showed the best antialcohol effect. The elongation ratio of drunken time and shortening rate of sobering up time was 120.25% and 37.70%, respectively. The blood alcohol was reduced by 32.48%. Overall, these results could provide theoretical and practical basis for preparation of freshwater clam hydrolysate and exploitation its antialcohol effect.