鲤鱼鱼鳞蛋白的酶解制备工艺及其抗氧化活性

摘要

[Objective]To determine enzymatic hydrolysis preparation technique of protein from carp scales and study its antioxidant activity.[Method]With carp scale as material,using trypsin to study effects of enzyme dosage,temperature,time,pH,substrate concentration on hydrolysis degree of scale protein.Single factor and orthogonal test were adopted to select the optimum conditions of enzymatic of protein from carp scales and determine its antioxidant,activity.[Result]Under the conditions of pH 8.4,temperature 45 ℃,enzyme dosage 4 000 U/g,time 3 h,substrate concentration 15%,the degree of hydrolysis and antioxidant activity were better.The degree of hydrolysis of trypsin reached 29.97%.[Conclusion]Trypsin had the ability to dissolve carp protein,and the antioxidant activity of hydrolysates was related to the degree of hydrolysis.%[目的]确定鲤鱼鱼磷蛋白的酶解制备工艺,并分析所得的鱼磷抗氧化肽的抗氧化性能.[方法]以鲤鱼鱼鳞为原料,选用胰蛋白rn酶考察其加酶量、反应温度、酶解时间、pH、底物浓度等因素对鱼鳞蛋白水解程度的影响,用单因素及正交试验的方法优选出鱼鳞蛋白酶rn解的最佳条件并测定其抗氧化活性.[结果]试验得到鲤鱼鱼磷抗氧化肽酶法制备的最佳工艺条件为pH 8.4、酶解温度45℃、加酶量rn4000 U/g、酶解时间3h、底物浓度15%,此条件下得到的鱼磷抗氧化肽水解度较佳(29. 97%),抗氧化能力较好.[结论]胰蛋白酶有溶rn解鲤鱼鱼鳞蛋白的能力,并且酶解产物的抗氧化活性与水解度有关.