湛江对虾副产物酶解制备抗氧化肽

以湛江对虾加工副产物虾头为研究对象,研究虾头的酶解条件和酶解产物的抗氧化活性,选用木瓜蛋白酶和胃蛋白酶分别对虾头酶解,制备高活性的抗氧化肽。在单因素的基础上,以清除DPPH自由基为指标,研究时间、温度、加酶量、pH对酶解产物抗氧化活性的影响。结果表明,与木瓜蛋白酶相比,胃蛋白酶酶解产物的抗氧化效果更好;通过正交试验,确定胃蛋白酶酶解产物的最佳条件为温度32℃、酶解时间1 h、pH 1、加酶量为1.33×10-5kat/g(以底物计),在此条件下酶解产物的抗氧化活性最高,对DPPH自由基清除率为89.12%。

Preparation of the Antioxidant Peptide from By-product of Prawns from Zhanjiang

To investigate the conditions of hydrolysis of prawn head and the antioxidant activity of the hydrolysate in the experiment,papain & pepsin were used to hydrolyze the prawn head for preparation of antioxidant peptide.Based on the results of single factor tests,scavenging activity on DPPH free radical was chosen as the response values,the four responses,the influences of hydrolysis time,temperature,and enzyme concentration for enzymatic hydrolysis by papain & pepsin were inspected.The results showed that pepsin had a better capacity for hydrolyzing the offal.The optimal hydrolytic conditions of prawn head with pepsin were determined by orthogonal test,The results showed that the optimal hydrolytic conditions of pepsin with highest antioxidant activity(89.12 %) on DPPH free radical are temperature 32 ℃,time 1 h,pH 1,enzyme dosage 1.33×10-5 kat/g.