作　　者： ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品研究与开发》 2012年第6期159-162,共4页

摘　　要： 采用木瓜蛋白酶对海参进行酶解,研究加酶量、酶解时间、温度、pH对蛋白水解度的影响;通过分析酶解液对DPPH及羟自由基的清除作用来研究其抗氧化活性。结果表明酶解的最佳条件为,加酶量12.0%,水解时间2 h,温度55℃,pH8.0;制得的酶解液对DPPH和羟自由基都有很好的清除作用。 Effects of the amounts of enzyme,hydrolysis time,temperature and pH on the hydrolysis degree with papain were studied.The antioxidant abilities of the hydrolyzate were studied by measuring scavenging ability on DPPH and hydroxy radical.The results indicated the optimum condition of hydrolysis with papain are amounts of enzyme 12.0 %,hydrolysis time 2 h,temperature 55 ℃ and pH8.0.The hydrolysis had a good scavenging effect on both DPPH and hydroxy radical.

关 键 词： 干海参 多肽 酶解液 自由基

领　　域： [轻工技术与工程] [轻工技术与工程]