鲤鱼肌原纤维蛋白酶解和产物抗氧化性的研究.pdfVIP

2011 年8 月 食品研究与开发 第32 卷第8 期 Food Research And Development 基础研究 26 鲤鱼肌原纤维蛋白酶解及产物抗氧化性的研究 * 刘红彦，张坤生，任云霞 （天津市食品生物技术重点实验室，天津商业大学食品科学与工程系，天津300134） 摘 要：从鲤鱼肌肉中提取肌原纤维蛋白，以水解度（DH）和邻苯三酚自由基（DPPH）清除率为指标，探讨了木瓜蛋白 酶、碱性蛋白酶和胰蛋白酶水解鲤鱼肌原纤维蛋白的酶解效果。研究表明，木瓜蛋白酶是制备鲤鱼肌原纤维蛋白酶 解物的优选蛋白酶，通过单因素及正交试验获得了最佳酶解条件：温度55 ℃、pH7、酶用量1 000 U/g、底物浓度4 % 、酶 解时间2 h ；在此优化条件下鲤鱼肌原纤维蛋白酶解物对DPPH清除率为82.73 %，表现出较强的抗氧化活性水平。 关键词：鲤鱼；肌原纤维蛋白；酶解产物；抗氧化性 Preparation of Antioxidant Peptide from Common Carp （Cyprinus Carpio）Myofibrillar Protein by Enzymatic Hydrolysis * LIU Hong-yan, ZHANG Kun-sheng , REN Yun-xia （Tianjin Key Laboratory of Food Biotechnology ，Department of Food Engineering ，Tianjin University of Commerce ， Tianjin 300134 ，China） Abstract: The enzymolysis effects of papain, alcalase and trypsin was studied respectively on the common carp （Cyprinus carpio）myofibrillar protein, taking the degree of hydrolysis （DH）and the the scavenging rate of DPPH free radical as index. The results of experiment indicated that papain was the optimum hydrolase for preparing enzymatic hydrolysate of common carp myofibrillar protein. The optimal conditions of hydrolysis was: temperature 55 ℃, pH7, adding enzyme 1 000 U/g, concentration of substrate 4 %, and hydrolysis 2 h by single factor test and the orthogonal experiment. In this condition, the scavenging rate of DPPH free radical were 82.73 %, enzymatic hydrolysate of common carp myofibrillar protein showed high antioxidant activity. Key words: common carp; myofibrillar protein; enz