中国食品学报2017，Vol.17Issue(11)：131-137,7.DOI:10.16429/j.1009-7848.2017.11.017
微波辅助酶解对甲鱼蛋白肽抗氧化活性的影响
Effect on Turtle Protein Peptide Antioxidant Activity by Microwave Assisting Hydrolization
摘要
Abstract
The effect of microwave on production of antioxidant peptides from turtle protein had been studied.Based on the DPPH· cleanup rate and degree of hydrolyzing (DH),the effects of microwave power,microwave time,substrate concentration,enzyme concentration on microwave treatment efficacy were studied.The results show that the optimum conditions of microwave treatment are as follows:Microwave power was 300 W,microwave time was 5 min,substrate concentration was 5％,enzyme concentration was 8％.Under the optimum conditions,DPPH· clearance rate was (88.79 ± 0.68)％,and the corresponding degree of hydrolysis was 12.99％,comparing with untreated peptide DPPH· clearance rate of (77.45 ±0.76)％,increased by 11.34％.The positions and intensities of the infrared absorption peaks in 1 653 cm-1 C=O and 651 cm-1-(CH2)n-were all changed.The secondary structure of turtle peptides had been changed treated by microwave,to improve the antioxidant activity of active peptide.关键词
微波/甲鱼蛋白/水解度/DPPH·清除率Key words
microwave/turtle protein/degree of hydrolysis/DPPH clearance引用本文复制引用
王楠,陈晓媛,饶桂维,王伟,金建昌,陈永洲,刘彩琴..微波辅助酶解对甲鱼蛋白肽抗氧化活性的影响[J].中国食品学报,2017,17(11):131-137,7.基金项目
国家自然科学基金-青年基金项目(31401500,31101390) （31401500,31101390）
浙江省自然科学基金项目(Y17C200037,LY15C200010) （Y17C200037,LY15C200010）
