双酶法制备条斑紫菜酶解液工艺优化及抗氧化、抗疲劳活性研究

Optimization of Process of Porphyra yezoensis Enzymatic Hydrolysate Prepared by Double-Enzyme Method and Study on Its Antioxidant and Anti-Fatigue Activities

研究双酶法制备条斑紫菜酶解液工艺优化及其抗氧化、抗疲劳活性。以水解度为指标,经筛选确定由中性蛋白酶和碱性蛋白酶复配,通过单因素试验和响应面优化试验得到最优工艺条件:中性蛋白酶与碱性蛋白酶添加量比例为1∶3,酶解pH为8,加酶量为2.0%,酶解温度为50℃,酶解时间为2 h。该条件下酶解液水解度为33.81%,对DPPH、ABTS^(+)、OH自由基有一定的清除能力,并能够提高小鼠的运动耐力,延长力竭游泳时间,降低运动后血乳酸水平,为条斑紫菜后期加工利用提供了理论依据。

The process optimization,antioxidant and anti-fatigue activities of the enzymatic hydrolysate of Porphyra yezoensis prepared by double-enzyme method are studied.With the degree of hydrolysis as the index,the combination of neutral protease and alkaline protease is determined through screening.Through single factor test and response surface optimization test,the optimum technological conditions are determined as follows:the ratio of neutral protease to alkaline protease is 1∶3,the enzymolysis pH is 8,the enzyme addition amount is 2.0%,the enzymolysis temperature is 50℃and the enzymolysis time is 2 h.Under these conditions,the degree of hydrolysis of the enzymatic hydrolysate is 33.81%,and it has a certain scavenging capacity on DPPH,ABTS^(+),OH free radicals,and can improve the exercise endurance of mice,prolong the exhaustion swimming time,and reduce the level of blood lactic acid after exercise.The research has provided a theoretical basis for the later processing and utilization of Porphyra yezoensis.