| 响应面法优化末水坛紫菜蛋白酶解工艺及其酶解液抗氧化活性研究 |
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| 引用本文： | 王小慧,戚勃,杨贤庆,杨少玲,马海霞,邓建朝.响应面法优化末水坛紫菜蛋白酶解工艺及其酶解液抗氧化活性研究[J].南方水产科学,2019(2):93-101. |
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| 作者姓名： | 王小慧 戚勃 杨贤庆 杨少玲 马海霞 邓建朝 |
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| 作者单位： | 广东海洋大学食品科技学院;中国水产科学研究院南海水产研究所国家水产品加工技术研发中心农业农村部水产品加工重点实验室 |
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| 基金项目： | 现代农业产业技术体系建设专项资金(CARS-50);中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项资金资助(2016TS05;2019TS15);广东省海洋和渔业发展专项资金(技术推广)项目(2017A0001);国家重点研发计划项目(2016YFF0202304) |
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| 摘 要： | 为实现末水坛紫菜(Porphyra haitanensis)的高值化利用,研究了末水坛紫菜的蛋白酶解工艺及其酶解液的抗氧化活性。以酶解产物水解度和还原力为指标,分别采用单因素和响应面优化实验筛选出最适蛋白酶和最佳酶解工艺参数;通过测定酶解液还原力对1,1-二苯基-三硝基苯肼(DPPH)自由基、羟自由基(·OH)和超氧阴离子自由基(O_2^-·)的清除作用,研究了最高水解度下的酶解液的抗氧化性活性。结果表明,中性蛋白酶是6种蛋白酶中的最适用酶;最佳酶解条件为:底物质量浓度35 g·L-1、加酶量31 200 U·g-1、温度45℃、pH 7.6、酶解时间5 h,在此条件下坛紫菜水解度达31.37%;酶解液还原力为2.2,对DPPH、·OH和O_2^-·自由基清除率分别为56.26%、85.84%和72.73%。结果表明,中性蛋白酶可以有效水解末水坛紫菜,水解后的酶解产物具有较好的抗氧化能力和应用前景。
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| 关 键 词： | 紫菜蛋白 酶解 响应面实验 水解度 抗氧化 |
Optimization of enzymatic hydrolysis of protein in abandoned Porphyra haitanensis by response surface methodology and study on antioxidant activity of its hydrolysate |
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| WANG Xiaohui,QI Bo,YANG Xianqing,YANG Shaoling,MA Haixia,DENG Jianchao.Optimization of enzymatic hydrolysis of protein in abandoned Porphyra haitanensis by response surface methodology and study on antioxidant activity of its hydrolysate[J].South China Fisheries Science,2019(2):93-101. |
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| Authors: | WANG Xiaohui QI Bo YANG Xianqing YANG Shaoling MA Haixia DENG Jianchao |
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| Institution: | (School of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524000,China;National Research and Development Center for Aquatic Product Processing,Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China) |
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| Abstract: | WANG Xiaohui;QI Bo;YANG Xianqing;YANG Shaoling;MA Haixia;DENG Jianchao(School of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524000,China;National Research and Development Center for Aquatic Product Processing,Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China) |
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| Keywords: | P haitanensis protein enzymatic hydrolysis response surface experiments hydrolysis degree antioxidation |
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