牡蛎蛋白酶解物的制备及其抗氧化活性研究

选用中性蛋白酶,研究了前处理方法、E/S、pH、温度和时间对酶解牡蛎蛋白效果的影响,制备牡蛎蛋白酶解物,分析其游离氨基酸含量及分子量分布,体外实验测定其抗氧化活性。结果表明,酶解前100℃热处理10min能够提高酶解物中蛋白肽的含量,E/S为2.0%、pH7.0、温度50℃、时间3.0h为酶解的适宜条件,其DH达到14.95%;所制备的EHOP的主要成分为小分子肽类物质,分子量主要集中在500～3091u,EHOP的还原性较强,且对羟基自由基和超氧阴离子均有较好的清除能力,EHOP浓度为25mg/mL时,其还原力A700为0.44,超氧自由基清除率和·OH清除率分别为68.86%和21.20%。 

Study on preparation and antioxidant activity in vitro of enzymatic hydrolysis from oyster protein

To investigate the antioxidant activity in vitro of enzymatic hydrolysis derived from oyster protein (EHOP for short) by neutral protease, Effects of pre-treatment methods, enzyme addition, pH, temperature and time on extraction result were studied and then the amino acid components and the distribution of the relative molecular weight of EHOP were analyzed. Results showed that the content of peptides obtained through the digestive action could be increased by the pre-treatment methods heated at 100℃ for 10min. These optimized conditions were as follows:E/S 2.0%, pH7.0, temperature 50℃, enzymatic hydrolysis time 3.0h, under which the DH was 14.95%. The EHOP was rich in bioactive peptides and most of the molecular weights were about from 500 to 3091u. They had good ability to eliminate the superoxide anion free radical and ·OH, the scavenging rates of which were shown to be 68.86% and 21.20% respectively when the concentration was 25mg/mL, and the absorption values A 700 was 0.44, which showed strong reducing power.