菲律宾蛤仔木瓜蛋白酶水解物抗氧化活性研究

以菲律宾蛤仔蛋白为原料,用木瓜蛋白酶对其进行水解,采用正交实验方法研究酶解温度、酶解时间,加酶量和pH对水解度和抗氧化性的影响;通过检测羟自由基清除率、DPPH自由基清除、超氧阴离子自由基清除率和还原力评价水解物的抗氧化性。结果表明：水解度与抗氧化性之间没有正反相关系,当温度为45℃,时间为6 h,加酶量为1 500μg/g,pH为7.0时,水解度最大;温度为45℃,时间为2 h,加酶量为2 000μg/g,pH为7.0时,水解物的抗氧化活性最强;水解物对羟自由、DPPH自由基和超氧阴离子自由基均有很好的清除作用,并呈现浓度依赖性。因此,菲律宾蛤仔蛋白的木瓜蛋白酶水解物具有很好的抗氧化性。

Study on the Antioxidant Activities of Enzymatic Hydrolysate From Ruditapes philippinarum

Ruditapes philippinarum was hydrolyzed by papain.The effect of enzymatic hydrolysis temperature,time,dosage of protease and pH on degree of hydrolysis and antioxidation was studied by using orthogonal experiment.The antioxidation of hydrolyzate was evaluated by scavenging capability of hydroxyl（·OH）,DPPH（1,1-diphenyl-2-picrylhydrazy）,superoxide anion free radicals,and reducing power.The degree of hydrolysis and antioxidation have no phase relationship.It was found that the optimum condition of the degree of hydrolysis were： temperature 45,time 6 h,dosage of protease 1 500 μg/g,pH=7.0.The strong antioxidation of hydrolyzate were： temperature 45,time 2 h,dosage of protease 2 000 μg/g,pH=7.0.The results showed that the hydroxyl,DPPH and superoxide anion free radicals radical-scavenging activity were increased with concentrations of hydrolysis.Consequencely,substrate of R.philippinarum hydrolyzed by papain has very good capability of antioxidation.