作　　者： ; ; ; ; ;

机构地区： 广东省农业科学院

出　　处： 《食品与发酵工业》 2009年第11期104-109,共6页

摘　　要： 以清除超氧离子自由基能力为指标，由6种食品级蛋白酶确定制备鸡肉蛋白抗氧化肽的最佳蛋白酶种类及其酶解工艺，考察其水解度（DH）和清除能力的相关性。结果表明，中性蛋白酶是制备鸡肉蛋白抗氧化肽的优选蛋白酶，酶解工艺为：温度52℃，pH6．6，酶用量4943u／g，酶解时间3．5h，底物浓度4．5％。在该条件下，中性蛋白酶制备抗氧化肽过程中，酶解产物的清除率与DH在一定范围内呈线性相关，即在酶解3．5h内清除率随着DH增大而增大；酶解3．5h时清除率达到最大为35．01％、此时DH为21．28％；3．5h后随着DH增加清除率反而降低。 In order to determine the best enzyme and the optimal hydrolysis technology for hydrolysising chicken protein to produce antioxidant peptide, as well as the correlation between its DH and the scavenging capacity of redundant active oxygen free radicals of its hydrolysis product. The hydrolysis capacity of chicken protein＇s six proteinases was compared in this article, taking its scavenging capacity of redundant active oxygen free radicals as index . The re- sult showed that the best enzyme for hydrolyzing chicken protein to produce antioxidant peptides was neutral proteinase, and its optimal process was as follows ： hydrolysis for 3.5 h at 52℃ ,pH 6.6, dosage of enzyme was 4943 u/g, the concentration of substrate was 4.5% ,the scavenging rate of redundant active oxygen free radicals of its hydrolysis product was 35.01%. Under the optimal conditions for antioxidant peptides preparation, linear correlation between the scavenging rate of its hydrolysis product and its DH at some extent was identified ： the clearance rate increases with the DH within 3.5 h, and reached its maximum value of 21.28% at 3.5 h. However, after that the clearance rate decreases with the increase of its DH.

关 键 词： 蛋白酶 鸡肉蛋白 抗氧化肽

分 类 号： [TS251.55 TQ464.7]

领　　域： [轻工技术与工程] [轻工技术与工程] [化学工程]