安徽农业科学2011，Vol.39Issue(34)：21328,21344,2.
鳕鱼皮胶原蛋白酶解液的制备及抗氧化研究
Study on Preparation for Enzymatic Hydrolysis of Collagen Peptide from Cod Skin and Its Antioxidation
摘要
Abstract
[Objective] The study aimed to extract the collagen peptide from the cod skin by the enzymolysis method and research its ability of antioxidation. [Method] With the cod fish skin as the raw material, using the pepsin for the enzymolysis, the effects of 4 factors including pH, hydrolysis temperature, enzyme adding amount and hydrolysis time on the enzymolysis of the cod fish skin were studied and the optimum condition for the enzymolysis of the cod fish skin by the pepsin through the orthogonal experiment. The enzymolysis products were made for the antioxidant activity research by using the kit method. [ Result] The effect of each factor on the enzymolysis of the cod fish skin was hydrolysis time > hydrolysis temperature > enzyme adding amount > pH value. The optimum technology conditions for the enzymolysis of the cod fish skin by the pepsin were as follows: the pepsin adding amount of 4% , hydrolysis temperature of 37 t, hydrolysis time of 3 h and pH of 3. Under this condition, The hydrolysis degree of protein was 6.91%. The collagen peptide crude products got through the enzymolysis of the cod fish skin by the pepsin had the certain antioxidation ability and showed the stronger elimination action on the superoxide anion radical. [ Conclusion] The study previded the scientific basis for the development of the new antioxidant.关键词
酶/鳕鱼皮/胶原蛋白肽/抗氧化Key words
Enzyme/ Cod skin/ Collagen peptide/ Antioxidation分类
轻工纺织引用本文复制引用
刘春娥,刘峰,李刚杰,姚旭昌,李广经..鳕鱼皮胶原蛋白酶解液的制备及抗氧化研究[J].安徽农业科学,2011,39(34):21328,21344,2.基金项目
烟台市科技局资助项目(2008153) （2008153）
烟台市科技发展计划项目(2009166). （2009166）
