扇贝贝肉抗氧化肽制备及体外抗氧化实验研究

Study on preparation and the antioxidant effect of antioxidant peptide from scallop protein

摘要: 以海湾扇贝和虾夷扇贝的贝肉为原料,研究扇贝品种、蛋白酶种类、加酶量、固液比、酶解温度对水解度及体外自由基清除率的影响。在单因素实验的基础上采用L9(34)正交实验,对酶解条件进行优化研究。结果表明,最佳酶解条件为:以海湾扇贝为原料,选用中性蛋白酶,加酶量3.25%(E/S),酶解温度40℃,固液比1∶2.5(W/V),此时水解度可达45.91%,DPPH自由基和超氧阴离子自由基的清除率分别为91.90%和79.72%。

Abstract: With Bay scallop and Japanese scallop as raw material, effects of species of scallop and enzyme, enzyme quantity, temperature and the ratio of solid to liquid on the degree of hydrolysis (DH) and free radical scavenging activity were studied. On the basis of single factor experiment, orthogonal experiment of L9 (34) was used to optimize the technical parameters. Results indicated that the optimal hydrolytic conditions were as follows:using Bay scallop as the material, enzyme quantity of the neutral protease 3.25% (E/S) , temperature40℃, the ratio of solid to liquid 1 ∶2.5. The DH was 45.91%, and the scavenging rate of DPPH radical and superoxide anion radical were 91.90% and 79.72%.