海参多肽的制备工艺优化及其抗氧化测定

本文对海参酶解工艺条件进行优化，提取液经超滤和冷冻干燥获得海参多肽，并测定其组成及抗氧化活性。结果显示，中性蛋白酶对海参最佳的酶解工艺为：加酶量1800U／g，酶解温度为55℃，酶解pH值为7．5，酶解时间为3h。经超滤与冷冻干燥后，多肽得率为6．9％，蛋白质含量达94．9％。且在抗氧化方面具有较好的清除羟自由基和超氧自由基能力。

Optimization of the Preparation Procedure and the Antioxidant Activity of Polypeptide from Sea Cucumber

The enzymolysis technology for preparation of polypeptide from sea cucumber was optimized. The polypepfide was prepared by the methods of ultrafiltration and lyophilization, and the anfioxidant activity had been measured. The results showed that the optimum hydrolytic conditions utilizing neutral protease A. S1398 was determined： protease addition 1800U/g, temperature 55℃, pH 7.5 and hydrolysis time 3 h. Under these conditions, the yield rate of polypeptide was 6. 9%, and the protein content was up to 94. 9%. As the data showed, polypeptide exhibited effective antioxidant activities on both hydroxyl and superoxide anion radicals.