摘要
以鸡枞菌为原料,以DPPH·、ABTS^+·、O2^-·清除率及水解度为指标,采用蛋白酶对鸡枞菌进行水解,制备酶解液。以碱性蛋白酶为水解酶,以DPPH·清除率和水解度为参考值,采用单因素和正交试验分析法研究料液比、加酶量、pH、温度、时间对酶解效果的影响。结果表明:应用碱性蛋白酶制备的鸡枞菌酶解液抗氧化效果最佳,酶解条件为料液比1∶25(g/mL),加酶量3500 U/g,pH 7,酶解温度45℃,酶解时间2.5 h。此条件下所得酶解液的DPPH·清除率为73.23%,水解度为44.6%,酶解液对DPPH·、ABTS^+·和O2^-·3种自由基均有清除作用,其IC50分别为0.25,0.39,1.09 mg/mL,但清除能力明显低于同浓度Vc的清除能力。
Using Termitomyces albuminosus as the raw material,take DPPH·,ABTS^+·,O2^-·scavenging rates and hydrolysis degree as the indexes,the enzymatic hydrolysate is prepared by using protease for hydrolyzing Termitomyces albuminosus.The effects of solid-liquid ratio,enzyme additive amount,pH value,enzymolysis temperature and enzymolysis time on the enzymatic hydrolysis effect are investigated through single factor and orthogonal experiments with alkaline protease as the hydrolase and DPPH·scavenging rate and hydrolysis degree as the reference values.The results show that the enzymatic hydrolysate of Termitomyces albuminosus prepared by alkaline protease has the best antioxidant effect.The enzymatic hydrolysis conditions are solid-liquid ratio of 1∶25(g/mL),enzyme additive amount of 3500 U/g,pH of 7,enzymatic hydrolysis temperature of 45℃ and enzymatic hydrolysis time of 2.5 h.The scavenging rate of DPPH·is 73.23%and the degree of hydrolysis is 44.6%.The enzymatic hydrolysate has scavenging effect on DPPH·,ABTS^+·and O2^-·free radicals,with IC50 of 0.25,0.39,1.09 mg/mL respectively,but the scavenging ability is significantly lower than that of Vc at the same concentration.
作者
刘静
李湘利
苗仙仙
魏海香
赵敏
薛丽萍
LIU Jing;LI Xiang-li;MIAO Xian-xian;WEI Hai-xiang;ZHAO Min;XUE Li-ping(Department of Life Science and Engineering,Jining University,Jining Engineering and Technology Research Center for Special Agricultural Products'High-value Processing,Qufu 273155,China)
出处
《中国调味品》
CAS
北大核心
2020年第3期77-82,共6页
China Condiment
基金
国家星火计划项目(2015GA740023)
山东省高校科研计划项目(J18KA168)
关键词
鸡枞菌
蛋白酶
自由基
水解度
酶解液
Termitomyces albuminosus
protease
free radical
hydrolysis degree
enzymatic hydrolysate