大鲵肉酶解产物的制备及其抗氧化性的研究

以大鲵肉为原料,利用Aspergillus sp.酸性蛋白酶进行酶解,研究其最佳的酶解条件以及酶解产物的抗氧化作用。结果表明,大鲵肉酶解的最佳工艺条件为Aspergillus sp.酸性蛋白酶加酶量为0.4%(质量比)及底物浓度为0.1g/mL时,酶解时间5.5h,pH 2.0,温度45℃。时间飞行质谱表明酶解产物的分子量小于2 000,苯酚硫酸法测定糖含量为2%,Folin-酚试剂法测蛋白含量为93%。大鲵酶解产物清除羟基自由基(.OH)和DPPH自由基的能力随浓度升高而增强。

Study on the enzymatic hydrolysates of flesh from Andrias davidianus and its Antioxidant Activities

Flesh of Andrias davidianus was hydrolyzed by acid protease in this article. The optimal conditions of enzymolysis of flesh of Andrias davidianus and the antioxidant activities of hydrolyzate were studied. The results showed optimal concentration of flesh of Andrias davidianus were 0.4% （mass ratio） of Aspergillus sp. acid protease and 0.1 g/mL of substrate concentration, reaction time was 5.5 h, pH2.0,temperature was 45 ℃. The enzymatic hydrolysates were determined by MALDI-TOF to be less than 2 000,the content of polysaccharides was 2% which were determined by phenol-sulfuric acid method. The protein was determined by Lowry method and its content is 93 %. There were well relationships between the contents of enzymatic hydrolysates and activities of scavenging hydroxyl free radical and DPPH free radical appeared linear relationships.