福州大学学报（自然科学版）2018，Vol.46Issue(1)：128-135,8.DOI:10.7631/issn.1000-2243.16392
鲷鱼鳞多肽的酶法制备及抗氧化活性研究
Preparation of Snapper scale peptides by enzymatic hydrolysis and its antioxidant activity
摘要
Abstract
The Snapper scales treated by physical way were investigated as raw material,then effect of liquid to material ratio,pH value,temperature,enzyme to substrate ratio(E/S) and hydrolysis time on the degree of hydrolysis and DPPH radical scavenging rate were investigated by single factor experiment.The optimization design of response surface,showed that liquid to material ratio 28 ∶ 1,E/S 7.0％,pH 7.3,50 ℃,enzymatic hydrolysis for 6 h,the hydrolysis degree of hydrolysate was 10.35％,DPPH free radical scavenging rate was 82.33％.Analysis on the antioxidant activity showed the antioxidant activity of the hydrolysate was in dose-dependent,and it demonstrated the hydrolysate has a certain antioxidant activity.Molecular weight and amino acid composition analysis showed that the hydrolysate contains a large number of oligopeptide,distributed in 180 to 1 000 u and rich in glycine,alanine,hydroxyproline and a variety of essential amino acids.关键词
鲷鱼鳞/酶解/酶解物/多肽/抗氧化活性Key words
Snapper scales/enzymatic hydrolysis/hydrolysate/peptides/antioxidant activity分类
轻工纺织引用本文复制引用
方菲,颜阿娜,汪少芸..鲷鱼鳞多肽的酶法制备及抗氧化活性研究[J].福州大学学报（自然科学版）,2018,46(1):128-135,8.基金项目
国家自然科学基金资助项目(31571779) （31571779）
福建省海洋高新资助项目(闽海洋高新[2015]20) （闽海洋高新[2015]20）
