安徽农业科学2017，Vol.45Issue(19)：86-89,4.
鲤鱼鱼鳞蛋白的酶解制备工艺及其抗氧化活性
Study on Enzymatic Hydrolysis Preparation and Antioxidant Activity of Protein from Carp Scales
摘要
Abstract
[Objective]To determine enzymatic hydrolysis preparation technique of protein from carp scales and study its antioxidant activity.[Method]With carp scale as material,using trypsin to study effects of enzyme dosage,temperature,time,pH,substrate concentration on hydrolysis degree of scale protein.Single factor and orthogonal test were adopted to select the optimum conditions of enzymatic of protein from carp scales and determine its antioxidant,activity.[Result]Under the conditions of pH 8.4,temperature 45 ℃,enzyme dosage 4 000 U/g,time 3 h,substrate concentration 15%,the degree of hydrolysis and antioxidant activity were better.The degree of hydrolysis of trypsin reached 29.97%.[Conclusion]Trypsin had the ability to dissolve carp protein,and the antioxidant activity of hydrolysates was related to the degree of hydrolysis.关键词
鲤鱼鱼鳞/酶解/水解度/抗氧化活性Key words
Carp scales/Enzymatic hydrolysis/Degree of hydrolysis/Antioxidant activity分类
农业科技引用本文复制引用
李美娜,黎德佳,谢景,李婷婷..鲤鱼鱼鳞蛋白的酶解制备工艺及其抗氧化活性[J].安徽农业科学,2017,45(19):86-89,4.基金项目
大连民族大学大学生创新创业训练计划项目(XA201603097). （XA201603097）
