中国食品学报2012，Vol.12Issue(7)：9-16,8.
鮟鱇鱼肝抗氧化肽的酶法制备及对羟自由基的清除作用
Enzymatic Preparation and Functional Evaluation of Antioxidant Peptides Derived from Lophius Litulon Liver
摘要
Abstract
Preparation of Lophius litulon liver active peptide by five proteases and its hydroxyl radical scavenging activities were studied. The results show that Alcalase is a perfect protease to prepare Lophius litulon liver active peptide. Effect of enzyme dosage, hydrolysis time, hydrolysis temperature, pH value on preparation of Lophius litulon liver active peptide with Alcalase were studied by single factor analysis. The regression models were established with factors and the indexes, including of degree of hydrolysis and hydroxyl radical scavenging activities. The results indicate that optimal hydrolytic conditions for preparation of Lophius litulon liver active peptide by Alcalase are as follows: enzyme dosage 3 000 U/g, hydrolysis time 6h, hydrolysis temper ture 55 ℃, pH value 8.5. Under this condition, the DH is 69.52% and hydroxyl radical scavenging activities is 76.74%.关键词
鮟鱇鱼肝/水解/抗氧化肽/羟自由基/二次回归正交旋转组合设计Key words
Lophius litulon liver/ hydrolysis/ antioxidant peptide/ hydroxyl radicals/ quadratic regression orthogonal rotating combination design引用本文复制引用
林慧敏,李仁伟,张宾,邓尚贵,唐艳,陈丹洁..鮟鱇鱼肝抗氧化肽的酶法制备及对羟自由基的清除作用[J].中国食品学报,2012,12(7):9-16,8.基金项目
国家自然科学基金资助项目(31071628) （31071628）
国家国际科技合作项目(2012DFA30600) （2012DFA30600）
国家科技支撑计划项目(2012BAD29B06) （2012BAD29B06）
舟山市海洋类科技计划项目(092018) （092018）
