海产小杂鱼抗氧化肽制备工艺.pdfVIP

※工艺技术 食品科学 2011, Vol. 32, No. 12 29 海产小杂鱼抗氧化肽制备工艺 宋 茹，冯婷立，谢 超 (浙江海洋学院食品与药学学院，浙江舟山 3 16004) 摘 要：以海产小杂鱼为原料，分别测定风味蛋白酶、中性蛋白酶、胰蛋白酶和碱性蛋白酶酶切小杂鱼所得酶解 液的羟自由基清除率，结果表明中性蛋白酶的酶解液羟自由基清除率最高，并且氨基态氮含量较高。以中性蛋白 4 酶为试验用酶，通过正交试验L9(3 )得到制备小杂鱼抗氧化肽最佳酶解条件为反应pH7.0 、料液比1:2 、加酶量500U/g 、 反应温度42 ℃，所得的酶解液对羟自由基清除率高达95% 以上。Seph adex G75 凝胶分离结果显示海产小杂鱼抗氧 化肽混合物主要由分子质量低于300 0D 的肽类组成。 关键词：海产小杂鱼；酶解；羟自由基清除；抗氧化肽 Enzymatic Preparation of Antioxidant Peptides Derived from Small Marine Fish SONG Ru ，FENG Ting-li ，XIE Chao (School of Food Science and Pharmacy, Zhej iang Ocean University, Zhoushan 3 16004, China) Abstract ：In this study , Small marine fish hydroly sates obtained by digestion respectively with flavor protease, neutral protease, trypsin and alkaline protease were comparatively determined for their hydroxyl free radical scavenging activity. It was found that small marine fish hydrolysate obtained with neutral protease exhibited the highest hydroxyl free radical scavenging 4 activity and was rich in amino acids. By using a L9(3 ) orthogonal array design, the optimum conditions for hydrolyzing small marine fish with neutral protease to antioxidant peptides with the highest hydroxyl free radical scavenging activity were determined as follows: pH 7.0, liquid-to-material ratio 1:2, enzyme dose 500 U/g and reaction temperature 42 ℃, and the hydroxyl free radical scavenging rate of the resulting hydrolysate was over 95%. Sephadex G75 chromatographic separation showed that the obtained hydroly sate was mostly composed of peptides with molecular weight below 3000 D. Key words ：small ma