| 菲律宾蛤仔蛋白酶解物的抗氧化活性研究 |
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| 作者姓名： | 穆姣姣 赵前程 崔相勇 李建伟 李智博 |
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| 作者单位： | 沈阳市食品药品检验所,辽宁 沈阳 110000;大连海洋大学食品工程学院,辽宁 大连 116023 |
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| 摘 要： | 本文研究了5种酶解方式制备的菲律宾蛤仔蛋白酶解液的抗氧化活性,结果表明风味蛋白酶和复合蛋白酶两种酶组合的酶解方式抗氧化活性最高,其羟自由基和DPPH·]自由基清除率分别为(73.08±1.17)%和(35.18±1.10)%;进一步对该双酶酶解方式进行工艺优化,得到最优酶解工艺条件为:底物浓度1∶3、加酶量1%、酶解时间4 h,在此条件下,蛤蛋白酶解液DPPH自由基清除率为42.68±2.90%。
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| 关 键 词： | 菲律宾蛤仔 抗氧化活性 酶解 风味 工艺优化 |
Research on Antioxidant Activity of Ruditapes Philippinarum Protein Hydrolysates |
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| Authors: | Mu Jiaojiao Zhao Qiancheng Cui Xiangyong Li Jianwei Li Zhibo |
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| Institution: | (Shenyang Institute for Food and Drug Control,Shenyang 110000,China;College of Food Engineering,Dalian Ocean University,Dalian 116023,China) |
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| Abstract: | Reseaching the enzymatic method of Ruditapes philippinarum protein showed that the DPPH radicals and hydroxyl radicals scavenging rate of Ruditapes philippinarum protein hydrolysates(by Flavourzyme and Protamex) were 73.08±1.17% and 35.18±1.10%. the hydrolysis conditions of the double-enzyme methods were optimized, and the optimal conditions were as follow: substrate concentration was 1:3, enzyme amount was 1%, time was 4 h. Under this condition, the DPPH radicals scavenging rate was 42.68±2.90%. |
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| Keywords: | Ruditapes philippinarum Antioxidant activity Enzymolysis Flavor Process optimization |
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