鮥鱼鱼肉蛋白的酶解工艺及其产物抗氧化活性

Enzymatic Hydrolysis of Pelteobagrus fulvidraco Protein and Antioxidant Activities of Its Hydrolysate

在单因素试验的基础上,选择酶底物比、pH和酶解温度进行3因素3水平的Box-Behnken试验设计,采用响应曲面法分析3个因素对响应值的影响。结果表明:鮥鱼鱼肉蛋白碱性蛋白酶酶解的最佳酶解工艺参数为酶底物比4%,pH 8.4和酶解温度54.4℃,此时水解度为60.36%;鮥鱼鱼肉蛋白碱性蛋白酶酶解物在质量浓度81.7~245μg/mL和9.8~245μg/mL范围内,其对DPPH·和·OH的清除率分别为6.73%~71.93%和18.42%~78.32%,且都存在量效关系。

Based on single factor experiments, a three-factor and three-level Box-Behnken design coupled with response surface analysis was employed to probe the effects of enzyme concentration, pH value and enzymolysis temperature on the degree of hydrolysis. It was found that the best enzymolysis conditions of enzymatic hydrolysis of Pelteobagrus Fulvidraco protein were as follows： enzyme concentration 4%, pH value 8.4 and enzymolysis temperature 54.4 ℃, and that the degree of hydrolysis was 60.36% under such conditions. When the concentrations were 81.7-245 μg/mL and 9.8-245 μg/mL, the clearance rates of DPPH. and .OH were 6.73%-71.93% and 18.42%-78.32% individually, and the scavenging activity was correlated with the concentrations.