蓝圆鲹鱼头酶解工艺及其酶解产物抗氧化活性

The Preliminary Study on Enzymolysis Technology and Antioxidant Activity of Decapterus Maruadsi Heads

利用木瓜蛋白酶水解蓝圆鲹鱼头,以蓝圆鲹鱼头中蛋白质水解度为指标,固定水解时间为4 h,通过单因素和响应面优化试验,优化出最优水解工艺条件为:加酶量3.18%、液料比28∶1、水解pH值为6.1、水解温度为54.6℃。采用此工艺,蓝圆鲹鱼头中蛋白质水解度可达(32.68±0.21)%。进一步以1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率为指标,探索不同水解时间条件下蓝圆鲹鱼头水解液的抗氧化活性。结果表明:处理时间为3 h的水解液对DPPH自由基清除率最强,可达(42.19±0.22)%。经初步探索发现,蓝圆鲹鱼头酶解产物具有一定的抗氧化活性,可进一步利用生物酶解技术对蓝圆鲹鱼头进行处理,开发抗氧化活性肽产品。

Measured with the degree of protein hydrolysis in 4 hours,the optimal conditions for papain-aided hydrolysis of Decapterus maruadsi heads via single factor and response surface optimization experiments were with 3.18%of papain,28-fold water at pH 6.1 and 54.6℃,producing(32.68±0.21)%degree of protein hydrolysis.1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging assay showed the antioxidant activity of hydrolysate of Decapterus maruadsi heads reached(42.19±0.22)%under 3-hour treatment.It was concluded that the papain hydrolysate of Decapterus maruadsi heads had antioxidant activity,which indicates that the biological enzymolysis technology can be further used for preparation of Decapterus maruadsi heads for antioxidant active peptide product development.