食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
10期
20-22,94
,共4页
吕玲玲%金香淑%施溯筠
呂玲玲%金香淑%施溯筠
려령령%금향숙%시소균
林蛙皮%胶原蛋白%木瓜蛋白酶%提取%抗氧化性
林蛙皮%膠原蛋白%木瓜蛋白酶%提取%抗氧化性
림와피%효원단백%목과단백매%제취%항양화성
Rana Chensinensis skin%collagen%papain%extraction%antioxidant activity
用木瓜蛋白酶提取林蛙皮胶原蛋白,采用单因素试验和正交试验设计优选最佳提取工艺,并对林蛙皮胶原蛋白的抗氧化性进行研究。结果表明:林蛙皮胶原蛋白的最佳提取工艺是加酶量为1%,料液比为1∶20(g/mL),pH为5.5于室温反应36 h,此条件下胶原蛋白提取率为24.71%,纯度为72.03%。林蛙皮胶原蛋白具有一定的还原能力,对羟自由基具有一定的清除能力,并且随着浓度的增加抗氧化活性逐渐增强。
用木瓜蛋白酶提取林蛙皮膠原蛋白,採用單因素試驗和正交試驗設計優選最佳提取工藝,併對林蛙皮膠原蛋白的抗氧化性進行研究。結果錶明:林蛙皮膠原蛋白的最佳提取工藝是加酶量為1%,料液比為1∶20(g/mL),pH為5.5于室溫反應36 h,此條件下膠原蛋白提取率為24.71%,純度為72.03%。林蛙皮膠原蛋白具有一定的還原能力,對羥自由基具有一定的清除能力,併且隨著濃度的增加抗氧化活性逐漸增彊。
용목과단백매제취림와피효원단백,채용단인소시험화정교시험설계우선최가제취공예,병대림와피효원단백적항양화성진행연구。결과표명:림와피효원단백적최가제취공예시가매량위1%,료액비위1∶20(g/mL),pH위5.5우실온반응36 h,차조건하효원단백제취솔위24.71%,순도위72.03%。림와피효원단백구유일정적환원능력,대간자유기구유일정적청제능력,병차수착농도적증가항양화활성축점증강。
@@@@Extraction of Rana Chensinensis skin collagen by papain and its antioxidant activity were studied in this paper. The results of the single factor experiment and orthogonal test were as follows: the hydrolysis temperature of room temperature, reaction time of 36 h, pH of 5.5, enzyme concentration of 1%and the ratio of solid to liquid 1∶20 (g/mL). Its recovery yield was 24.71%and the degree of puirty was 72.03%. Collagen of Rana Chensinensis Skin had strong reducing capacity and antioxidant activity on scavenging hydroxyl free radical effects .