CAJ | 학술논문

以菲律宾蛤仔蛋白为原料,用木瓜蛋白酶对其进行水解,采用正交实验方法研究酶解温度、酶解时间,加酶量和pH对水解度和抗氧化性的影响;通过检测羟自由基清除率、DPPH自由基清除、超氧阴离子自由基清除率和还原力评价水解物的抗氧化性。结果表明：水解度与抗氧化性之间没有正反相关系,当温度为45℃,时间为6 h,加酶量为1 500μg/g,pH为7.0时,水解度最大;温度为45℃,时间为2 h,加酶量为2 000μg/g,pH为7.0时,水解物的抗氧化活性最强;水解物对羟自由、DPPH自由基和超氧阴离子自由基均有很好的清除作用,并呈现浓度依赖性。因此,菲律宾蛤仔蛋白的木瓜蛋白酶水解物具有很好的抗氧化性。
이비률빈합자단백위원료,용목과단백매대기진행수해,채용정교실험방법연구매해온도、매해시간,가매량화pH대수해도화항양화성적영향;통과검측간자유기청제솔、DPPH자유기청제、초양음리자자유기청제솔화환원력평개수해물적항양화성。결과표명：수해도여항양화성지간몰유정반상관계,당온도위45℃,시간위6 h,가매량위1 500μg/g,pH위7.0시,수해도최대;온도위45℃,시간위2 h,가매량위2 000μg/g,pH위7.0시,수해물적항양화활성최강;수해물대간자유、DPPH자유기화초양음리자자유기균유흔호적청제작용,병정현농도의뢰성。인차,비률빈합자단백적목과단백매수해물구유흔호적항양화성。
Ruditapes philippinarum was hydrolyzed by papain.The effect of enzymatic hydrolysis temperature,time,dosage of protease and pH on degree of hydrolysis and antioxidation was studied by using orthogonal experiment.The antioxidation of hydrolyzate was evaluated by scavenging capability of hydroxyl（·OH）,DPPH（1,1-diphenyl-2-picrylhydrazy）,superoxide anion free radicals,and reducing power.The degree of hydrolysis and antioxidation have no phase relationship.It was found that the optimum condition of the degree of hydrolysis were： temperature 45,time 6 h,dosage of protease 1 500 μg/g,pH=7.0.The strong antioxidation of hydrolyzate were： temperature 45,time 2 h,dosage of protease 2 000 μg/g,pH=7.0.The results showed that the hydroxyl,DPPH and superoxide anion free radicals radical-scavenging activity were increased with concentrations of hydrolysis.Consequencely,substrate of R.philippinarum hydrolyzed by papain has very good capability of antioxidation.