摘要
以水解度为考察指标,在单因素实验的基础上,利用正交试验对碱性蛋白酶水解扇贝边的条件进行了优化,并且对在最适酶解条件下制得的酶解液的抗氧化活性进行了研究。结果表明:碱性蛋白酶酶解扇贝边的最适条件为,[S]/[E]为12、温度为60℃、酶解时间为240 min、p H值为11。在最适酶解条件下制得的扇贝边酶解液对DPPH和ABTS+自由基均具有显著的清除作用,且表现出一定的量效关系。
The degree of hydrolysis used as response value, the enzymatic hydrolysis condition of alkaline protease was optimized with orthogonal test methodology. The antioxidant activity of the enzyme solution that prepared in the most suitable condition was studied. The results showed that the optimal conditions were as follows： [S]/[E]12, temperature 60 ℃, time 240 min, and p H11. the enzymolysis product prepared under these conditions had distinctive scavenging effects of DPPH radical and ABTS＋ radical and its scavenging rate was increased with the increasing of the concentration.
出处
《食品科技》
CAS
北大核心
2015年第1期162-165,共4页
Food Science and Technology
基金
国家自然科学基金项目(41176144)
关键词
扇贝边
水解度
DPPH自由基清除率
ABTS+自由基清除率
scallop brim
the degree of hydrolysis
DPPH radical scavenging activity
ABTS＋ radical scavenging activity
作者简介
张超（1990-），男，硕士研究生．主要从事动物学的研完工作。
通讯作者
