食品与发酵工业2009，Vol.35Issue(11)：104-109,6.
酶法制备鸡肉蛋白抗氧化肽工艺研究
Study on Preparation Anti-oxidation Peptides of Hydrolysis Protease of Chicken Protein
摘要
Abstract
In order to determine the best enzyme and the optimal hydrolysis technology for hydrolysising chicken protein to produce antioxidant peptide, as well as the correlation between its DH and the scavenging capacity of redundant active oxygen free radicals of its hydrolysis product. The hydrolysis capacity of chicken protein's six proteinases was compared in this article, taking its scavenging capacity of redundant active oxygen free radicals as index. The result showed that the best enzyme for hydrolyzing chicken protein to produce antioxidant peptides was neutral proteinase, and its optimal process was as follows: hydrolysis for 3.5 h at 52℃, pH 6.6, dosage of enzyme was 4943 u/g,the concentration of substrate was 4.5 %, the scavenging rate of redundant active oxygen free radicals of its hydrolysis product was 35.01%. Under the optimal conditions for antioxidant peptides preparation, linear correlation between the scavenging rate of its hydro]ysis product and its DH at some extent was identified : the clearance rate increases with the DH within 3.5 h, and reached its maximum value of 21.28% at 3.5 h. However, after that the clearance rate decreases with the increase of its DH.关键词
蛋白酶/鸡肉蛋白/抗氧化肽Key words
protease/ chicken protein/ antioxidant peptides分类
轻工纺织引用本文复制引用
裴小平,唐道邦,肖更生,蒋爱民,杨万根..酶法制备鸡肉蛋白抗氧化肽工艺研究[J].食品与发酵工业,2009,35(11):104-109,6.基金项目
广东省社会发展计划项目(2007B031100004,2008B030303070)、广州市科技重点项目(2007Z1-E6011)、广东省农业攻关项目(2007A020300008-8) （2007B031100004,2008B030303070）
