中国食品学报2017，Vol.17Issue(3)：120-126,7.DOI:10.16429/j.1009-7848.2017.03.014
响应面优化酶法制备河蚌蛋白抗氧化肽
Enzymatic Preparation of Antioxidant Peptides from Freshwater Mussel's Protein by Response Surface Methodology
摘要
Abstract
In order to select the optimal hydrolysis enzyme,six proteases were used to hydrolyze freshwater mussel with reducing power and hydrolysis degree as indexes.The optimize enzymolysis technology for preparing antioxidant peptides from mussel was researched by using the response surface methodology.Antioxidant capacity in vitro of hydrolysates was also studied.The results indicated that neutral protease was better and optimum conditions were as follows:dosage of protease 4 141 U/g,temperature 51 ℃,pH 6.0 and enzymolysis time 3.5 h.Under the above mentioned conditions,reducing power of hydrolysates (5.22 mg of peptides/mL) was 1.039.The experiment result was consistent with the prediction result.The scavenging activity for DPPH radical,superoxide anion radical and hydroxyl radical,Fe2+ chelating activity and inhibition of linoleic acid autoxidation of hydrolysates (31.32 mg of peptides/mL) were 89.98％,51.08％,82.29％,60.91％ and 46.34％,respectively.The results suggest that the hydrolysates of freshwater mussel protein by neutral protease could be exploited to produce natural antioxidants.关键词
河蚌/酶解/抗氧化肽/响应面Key words
freshwater mussel/enzymolysis/antioxidant peptides/response surface methodology引用本文复制引用
徐兆刚,董周永,徐敏,李明月,田刚,周亚军..响应面优化酶法制备河蚌蛋白抗氧化肽[J].中国食品学报,2017,17(3):120-126,7.基金项目
长春市科技计划项目(13NK13) （13NK13）
吉林省科技发展计划项目(201101064) （201101064）
