蛋壳内膜酶解及其酶解液体外抗氧化活性研究

Enzymatic hydrolysis of eggshell membrane and antioxidant activity of its hydrolysate in vitro

摘要: 以总抗氧化能力为指标,用中性蛋白酶,碱性蛋白酶,胰蛋白酶,木瓜蛋白酶分别酶解蛋壳内膜,并利用正交实验优化酶解蛋壳内膜的工艺条件。结果表明,用中性蛋白酶酶解蛋壳内膜,效果优于其他三种酶;中性蛋白酶酶解蛋壳内膜的最佳条件为:底物浓度5%,pH6.0,酶底比12000U/g,时间3h,温度55℃,所得酶解液的总抗氧化能力值为1.598±0.131,对DPPH自由基和羟基自由基的清除率分别为91.13%±2.80%和83.67%±6.21%,与0.1mol/LVC的抗氧化能力相当,表明蛋壳内膜的中性蛋白酶水解液具有很好的体外抗氧化活性。

Abstract: Neutral protease, alkali protease, trypsinase and papain were added to hydrolyze eggshell membrane and compared the effect.The optimal hydrolysis conditions of eggshell membrane were obtained by analyzing T-AOC (total antioxidative capacity) using orthogonal array design.The results showed that neutral protease hydrolysate showed the strongest effect, which optimal hydrolysis conditions were:substrate concentration 5%, pH 6.0, E/S 12000U/g, time 3h, tempreture 55℃.With the optimal conditions, T-AOC, scavenging DPPH radical capacity and scavenging hydroxyl radical capacity reached 1.598±0.131, 91.13%±2.80% and 83.67%±6.21%, respectively.Neutral protease hydrolysate of eggshell membrane and 0.1mol/L VCshowed a similarity in their antioxidant activity in vitro.