中国水产科学2011，Vol.18Issue(1)：214-221,8.DOI:10.3724/SP.J.1118.2011.00214
扇贝裙边酶解制备抗氧化肽的实验研究
Preparation of antioxidant peptide from scallop skirt by enzymatic hydrolysis
摘要
Abstract
Scallop(Chlamysfarreri) skit was chosen for enzymatic hydrolysis, and the enzymolysis technology of scallop skirt protein were optimized to obtain antioxidant peptide.Effects of temperature, pH, hydrolysis time,enzyme quantity and solid to liquid ratio on protein hydrolyzation were studied.On the basis of single factor test,orthogonal experiment of L16(45)was used.Combined with central composite experimental design principle, response surface methodology was used to optimize the technical parameters.The results indicated that the optimal hydrolytic conditions of Response Surface Methodology were: temperature 31.20℃, enzyme quantity 0.44％, solid to liquid ratio 1∶3.26, pH 9.0, hydrolysis time 1 h.The maximum scavenging rate of hydroxyl radical was 83.78％.The relative error was 0.29％, and the actual experimental value was basically consistent with the predicted value of the model.The predicted model could reflect actual circumstances well.The results would serve as the theoretical basis for application of scallop skirt.关键词
扇贝裙边/抗氧化肽/酶解/响应面分析分类
生物科学引用本文复制引用
牛瑞,孙谧,于建生,郑媛,王海英..扇贝裙边酶解制备抗氧化肽的实验研究[J].中国水产科学,2011,18(1):214-221,8.基金项目
国家863计划项目(2007AA09Z441) （2007AA09Z441）
国家自然科学基金项目(40706051). （40706051）
