海洋科学Issue(11)：48-56,9.DOI:10.11759/hykx20131206002
酶解糙刺参内脏团蛋白制备抗氧化肽的工艺研究
Optimization of enzymatic hydrolysis parameters for antioxi-dant capacity of peptide from sea cucumber (Stichopus horrens) viscera
袁坤山 1郑艺 1刘梅 2蒋克勇 2王雷 2于跃芹 1王宝杰2
作者信息
- 1. 青岛科技大学 化学与分子工程学院，山东 青岛 266042
- 2. 中国科学院 海洋研究所 生物技术中心，山东 青岛 266071
- 折叠
摘要
Abstract
In order to increase the utilization value of sea cucumber (Stichopus horrens) viscera as a potential source of peptides, protamex was selected for the hydrolysis of sea cucumber viscera. One-factor-at-a-time method was used to investigate the effects of temperature, pH, enzyme dosage, and hydrolysis time on hydrolysis degree. Following these investigation, a quadratic regression model describing hydrolysis degree as a response to s tem-perature, pH, enzyme dosage, and hydrolysis time was set up using a Box-Behnken experimental design. As dem-onstrated by the results analysis of variance and validation experiments, the model could well indicate the hydroly-sis degree of sea cucumber viscera. The optimal hydrolysis conditions of temperature, pH, enzyme dosage, and hy-drolysis time were determined to be 52.66℃, 6.71, 2.5% (dry mass ratio) and 10 hour, respectively. Under these conditions, the hydrolysis degree of sea cucumber viscera is 49.58%. Under the best condition of enzymatic hy-drolysis, more than 74%of the peptides were less than 500 Da. The antioxidant activity of peptides was measured by DPPH method, showing that the radical scavenging activity is 24.8%when the concentration was about 3 mg/mL. The antioxidant activity of peptides was measured by ABTS method, showing that the Vitamin C Equivalent Anti-oxidant Capacity is 0.255μmol/g when the concentration was about 3 mg/mL.关键词
糙刺参内脏团/酶解/响应面分析/蛋白酶Key words
Enzymatic hydrolysis/sea cucumber (Stichopus horrens) viscera/response surface analysis/protease分类
化学化工引用本文复制引用
袁坤山,郑艺,刘梅,蒋克勇,王雷,于跃芹,王宝杰..酶解糙刺参内脏团蛋白制备抗氧化肽的工艺研究[J].海洋科学,2014,(11):48-56,9.
