| 鱿鱼酶解工艺优化及酶解液抗氧化活性的研究 |
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| 引用本文： | 江敏,胡小军,杨彩凤,杨静,许育芬. 鱿鱼酶解工艺优化及酶解液抗氧化活性的研究[J]. 中国酿造, 2012, 31(6): 143-146 |
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| 作者姓名： | 江敏 胡小军 杨彩凤 杨静 许育芬 |
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| 作者单位： | 湛江师范学院化学科学与技术学院广东高校新材料工程技术开发中心,广东湛江,524048 |
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| 摘 要： | 以鱿鱼为原料,探讨了酶法水解鱿鱼的工艺条件,同时研究了最佳工艺条件下酶解液的抗氧化活性.试验结果表明:鱿鱼酶解最佳工艺参数为温度55℃、pH值为8、反应时间为5h,加酶量为40％,通过验证试验,在此条件下,鱿鱼的水解度为56.82％.鱿鱼酶解液具有一定的抗氧化活性,对O2-·和·OH的IC50分别为7.2765mg/mL和0.1121mg/mL.
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| 关 键 词： | 鱿鱼 酶解 抗氧化 |
Optimization of enzymatic technology of squid and antioxidant activities of its hydrolyzate |
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| JIANG Min , HU Xiaojun , YANG Caifeng , YANG Jing , XV Yufen. Optimization of enzymatic technology of squid and antioxidant activities of its hydrolyzate[J]. China Brewing, 2012, 31(6): 143-146 |
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| Authors: | JIANG Min HU Xiaojun YANG Caifeng YANG Jing XV Yufen |
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| Affiliation: | JIANG Min, HU Xiaojun, YANG Caifeng, YANG Jing, XV Yufen (Chemistry Science and Technology School, Zhanjiang Normal University, Development Center for New Materials Engineering ＆ Technology in Universities of Guangdong, Zhanjiang 524048, China) |
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| Abstract: | The enzymatic technology of squid was studied by using enzymolysis. Meanwhile, antioxidant activities of squid hydrolyzates obtained under optimum technological condition were also investigated. The results showed that the optimum enzymatic technology of squid was pH value 8, enzyme content of 40%, treatment at 55℃ for 5h. Under the optimum conditions, degree of hydrolysis was 56.82%. Squid hydrolyzates had certain antioxidant activities. The IC50 values of squid hydrolyzates against O2· and· OH were 7.2765mg/ml and 0.112 l mg/ml, respectively. |
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| Keywords: | squid enzymatic treatment antioxidant |
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