| 摘要: |
| 为了能够有效利用糙刺参内脏蛋白, 以水解度为主要指标, 对酶解蛋白酶进行了筛选, 并系统研究了酶解温度、pH、加酶量和水解时间等单因素对水解度的影响。在此基础上, 利用响应面中心组合设计实验, 对酶解工艺进行了优化, 得到以温度、pH、加酶量及水解时间为因子的二次方程, 通过方差分析和验证性实验得出, 此二次方程能较好反应海参内脏团蛋白水解度的变化规律, 得到最佳水解条件为: 温度52.66℃, pH 6.71, 加酶量2.5%(质量分数), 酶解时间10 h, 预测最高水解度为49.58%。最佳酶解条件下所得多肽74%以上分子质量小于500 Da。利用DPPH 法测定最佳条件酶解所得多肽的抗氧化活性, 3 g/L 的抗氧化率达到了24.8%, 利用ABTS 法测定最佳条件酶解所得多肽的抗氧化活性,3 g/L 的抗氧化率达到了0.255 μmol/g。为海参内脏蛋白的利用提供了参考。 |
| 关键词: 糙刺参内脏团 酶解 响应面分析 蛋白酶 |
| DOI：10.11759/hykx20131206002 |
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| Optimization of enzymatic hydrolysis parameters for antioxidant capacity of peptide from sea cucumber (Stichopus horrens) viscera |
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| Abstract: |
| In order to increase the utilization value of sea cucumber (Stichopus horrens) viscera as a potential source of peptides, protamex was selected for the hydrolysis of sea cucumber viscera. One-factor-at-a-time method was used to investigate the effects of temperature, pH, enzyme dosage, and hydrolysis time on hydrolysis degree. Following these investigation, a quadratic regression model describing hydrolysis degree as a response to s temperature, pH, enzyme dosage, and hydrolysis time was set up using a Box-Behnken experimental design. As demonstrated by the results analysis of variance and validation experiments, the model could well indicate the hydrolysis degree of sea cucumber viscera. The optimal hydrolysis conditions of temperature, pH, enzyme dosage, and hydrolysis time were determined to be 52.66℃, 6.71, 2.5% (dry mass ratio) and 10 hour, respectively. Under these conditions, the hydrolysis degree of sea cucumber viscera is 49.58%. Under the best condition of enzymatic hydrolysis, more than 74% of the peptides were less than 500 Da. The antioxidant activity of peptides was measured by DPPH method, showing that the radical scavenging activity is 24.8% when the concentration was about 3 mg/mL. The antioxidant activity of peptides was measured by ABTS method, showing that the Vitamin C Equivalent Antioxidant Capacity is 0.255 μmol/g when the concentration was about 3 mg/mL. |
| Key words: Enzymatic hydrolysis, sea cucumber (Stichopus horrens) viscera, response surface analysis, protease |
