双酶法制备牡蛎干酶解液及其体外抗氧化活性评价

Preparation of dried oyster hydrolysate by bi-enzymatic method and evaluation of antioxidant activity in vitro

以牡蛎干为原料,选用动物蛋白水解酶和风味蛋白酶对其进行酶解,获取营养丰富的蛋白酶解物。以水解度为试验指标,分别进行了酶解单因素及正交优化试验,结果表明最佳酶解工艺组合为:酶解时间5 h,料液比1∶15(g/mL),加酶量3%。该条件下牡蛎干蛋白水解度为33.7%,蛋白质回收率为78.75%,酶解液中氨基酸总量达3662.53 mg/100 mL,其中必需氨基酸含量达38.93%。对牡蛎干蛋白酶解物进行体外抗氧化活性评价,结果表明:该牡蛎干蛋白酶解物清除率DPPH自由基IC 50为5.95 mg/mL,清除ABTS自由基的IC 50为10.8 mg/mL,清除羟基自由基的IC 50为14.56 mg/mL。

In this study,dried oyster was hydrolyzed by using animal protein hydrolase and flavorzyme to prepare nutritious hydrolysate,which was designed to provide guidance for the high valuable utilization of dried oyster.Firstly,with degree of hydrolysis as the experimental index,the enzymatic hydrolysis single factor and orthogonal optimization experiments were carried out.The results showed that the optimal hydrolysis process combination were the enzymolysis time of 5 h,the ratio of material to liquid of 1∶15(g/mL),and the total enzyme amount of 3%.Under these conditions,the degree of hydrolysis of dried oyster protein was 33.7%,the protein recovery rate was 78.75%,and the total amount of amino acids in the hydrolysate was 3662.53 mg/100 mL,of which the essential amino acid content was 38.93%.Secondly,in vitro antioxidant activity of oyster protein hydrolysate was evaluated.The results showed that the DPPH·scavenging capacity of the dried oyster protein hydrolysate was IC 50=5.95 mg/mL,and the ABTS free radical scavenging capacity was IC 50=10.8 mg/mL.The scavenging ability of hydroxyl radicals was IC 50=14.56 mg/mL.