鸽肉酶解液水解工艺优化及其体外抗氧化性研究

以乳鸽胸脯肉为原料,利用风味蛋白酶、碱性蛋白酶、菠萝蛋白酶和木瓜蛋白酶对其进行水解,以水解度为指标,利用单因素实验和正交实验对酶解工艺进行了优化,并以抗坏血酸为对照,以还原能力、DPPH自由基清除能力、超氧阴离子自由基清除能力、羟自由基清除能力为指标分析了酶解液的体外抗氧化能力。结果表明,最佳水解工艺为:风味蛋白酶600 U/g(原料),水解温度55 ℃,pH7. 0,在此条件下水解2.5 h,水解度达到28.69%±0.29%;水解得到的鸽肉酶解液具有一定的还原能力,对DPPH自由基、超氧阴离子自由基、羟自由基均具有很好的清除作用。

The preparation process optimization and antioxidant properties in vitro of hydrolysates from pigeon meat

The pigeon meat was hydrolyzed with the flavor protease,alkaline protease,papaya protease and bromelain,and the process was optimized by single factor experiment and orthogonal experiment using the hydrolysis degree as the index. Then the antioxidant properties in vitro was tested using the reducing capacity,DPPH(1-1-diphenyl 2-picryl hydrazyl)radical scavenging activity,superoxide radical scavenging activity and hydroxyl radical scavenging activity. The result showed that the optimized hydrolysis processing was as follows:flavor protease acted as the enzyme,the amount of the enzyme was 600 U/g(material),hydrolysis temperature was 55 ℃,pH was 7.0,and hydrolysis time was 2.5 h. Under optimal conditions,the degree of hydrolydis was 28.69%±0.29%. The antioxidant activity assay also indicated that the hydrolysates had good reducing capacity and performance on radical scavenging activity compared with ascorbic acid.