鲭鱼罐头蒸煮液酶解制备抗氧化肽的工艺研究

Study on Preparation of Antioxidant Peptides by Enzymatic Hydrolysis of Mackerel Cooking Juice

以鲭鱼罐头蒸煮液为原料,采用生物酶解方法制备抗氧化活性肽。以羟自由基清除率为指标,采用响应曲面试验设计对酶解效果较好的碱性蛋白酶和胰蛋白酶进行酶解工艺条件优化。并在此基础上,设计出复合蛋白酶酶解方案,得出复合分段酶解的最佳工艺条件为:先添加胰蛋白酶进行反应,温度为55℃,酶添加量为7 450.54 U/g,反应p H值为8,反应时间为4 h;再添加碱性蛋白酶进行反应,酶添加量为6 752.46 U/g,温度为59℃,反应p H值为8,反应时间为3 h;其对应的羟自由基清除率达到了61%。

In this study,the antioxidant peptides was isolated from mackerel cooking juice by biological enzyme.Based on the hydroxyl free radical-scavenging activity,the alkaline protease and trypsin were found to be the better for enzymolysis,and the enzymatic hydrolysis technology was optimized for the results of the experiment by using a resonance surface analysis.On this basis,the complex enzyme hydrolysis scheme was designed.The optimal preparation conditions for antioxidant peptides were：the reaction was firstly added the trypsin,55 ℃ of reaction temperature,7 450.54 U/g of enzyme dosage,8.0 of p H and 4 hours of the reaction time;then added the alcalase,6 752.46 U/g of enzyme dosage,59 ℃ of reaction temperature,8.0 of pH zand 3 hours of the reaction time;under these conditions,the hydroxyl free radical-scavenging of enzymatic hydrolysat could be 61 %.