| 木瓜蛋白酶水解鱼蛋白酶解产物抗氧化活性研究 |
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| 引用本文： | 胡二坤,郭兴凤,郑慧,段飞.木瓜蛋白酶水解鱼蛋白酶解产物抗氧化活性研究[J].粮食与油脂,2020,33(4):26-29. |
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| 作者姓名： | 胡二坤 郭兴凤 郑慧 段飞 |
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| 作者单位： | 河南职业技术学院烹饪食品与健康学院,河南郑州 450046;河南工业大学粮油食品学院,河南郑州 450001 |
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| 基金项目： | 河南省高等学校青年骨干教师培养计划 |
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| 摘 要： | 研究了鱼蛋白酶解产物的抗氧化能力,通过单因素和正交试验,得到酶反应的最佳工艺条件为底物浓度15%、加酶量5%、水解pH 7、水解时间3.0 h、温度为50℃。在此条件下鱼蛋白水解产物抗氧化活性较好,其DPPH 清除率为68.38%。
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| 关 键 词： | 木瓜蛋白酶 鱼肉蛋白 酶水解 正交试验 |
Study on antioxidant activity of hydrolyzed fish proteolysis product of papain |
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| HU Er-kun,GUO Xing-feng,ZHENG Hui,DUAN Fei.Study on antioxidant activity of hydrolyzed fish proteolysis product of papain[J].Cereals & Oils,2020,33(4):26-29. |
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| Authors: | HU Er-kun GUO Xing-feng ZHENG Hui DUAN Fei |
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| Affiliation: | (School of Culinary Food and Health,Henan Polytechnic,Zhengzhou 450046,Henan,China;College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China) |
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| Abstract: | The antioxidant ability of fish protein protolysates was studied.On the basis of single factor,orthogonal experiment was used to optime enzymatic hydrolysis conditions which were as follows:the substrate concentration 15%,enzyme concentration 5%,hydrolysis temperature 50℃,hydrolysis time 3 h,and pH value 7.Under these conditions the antioxidant activity of fish protein hydrolysate was better,and its DPPH scavenging rate was 68.38%. |
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| Keywords: | papain fish protein enzymatic hydrolysis orthogonal experiment |
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