食品与机械2009，Vol.25Issue(4)：64-67,4.
鳙鱼肉酶解物清除羟自由基的研究
Study on scavenging effect on hydroxyl free radical by hydrolysates from bighead carp(Aristichys nobilis)protein
盘赛昆 1顾小红 2汤坚 2贾晴晴2
作者信息
- 1. 淮海工学院海洋学院,江苏,连云港,222005
- 2. 江南大学食品科学与技术国家重点实验室,江苏,无锡,214122
- 折叠
摘要
Abstract
The purpose of this study was to optimize enzymatic hydrolysis parameters to product peptides with scavenging activity on hydroxyl free radical of Fenton system trom bighead carp(Aristichthys nobilis) protein. The optimal hydrolysis parameters were determined by the response surface methodology. The molecular weight distribution of the hydrolysates was determined by gel filtration chromatography on Sephadex G-15 column. Protamex was the optimal enzyme to prepare peptides with scavenging activity on hydroxyl free radical from bighead carp protein. The optimal enzymatic hydrolysis conditions were: temperature 40 ℃, time duration 30 min, pH 7, enzyme concentration 600 U/g subsubstance, and substanee/water ratio was 1 : 2; The molecular range of active peptides was 519 to1088. Response surface methodology was the suitable method to optimize the enzymatic hydrolysis parameters and the active peptides were some oligopeptides.关键词
鳙鱼/酶解物/生物活性肽/羟自由基/响应面分析法Key words
Bighead carp/Enzymatic hydrolysis/Bioaetive peptides/Hydroxyl free radical/Response surface methodology(RSM)分类
轻工纺织引用本文复制引用
盘赛昆,顾小红,汤坚,贾晴晴..鳙鱼肉酶解物清除羟自由基的研究[J].食品与机械,2009,25(4):64-67,4.
