摘要
以棘胸蛙腿部肌肉为研究材料,利用木瓜蛋白酶和酸性蛋白酶两种酶,以成品率和水解度为指标,通过单因素结合响应面分析的方法优化棘胸蛙水解物的酶解工艺,同时对棘胸蛙水解物抗氧化能力进行研究。结果表明,棘胸蛙水解物经木瓜蛋白酶和酸性蛋白酶的最佳酶解条件为:在各酶最适pH和温度的条件下,料液比为1:15(g/mL)、酶解时间4 h、加酶量为2%(m/m);该工艺条件下,棘胸蛙水解物的水解度分别为19.23%、23.51%,成品率分别为22.66%、15.32%,清除DPPH自由基的IC50值分别为2.61、2.95 mg/mL,清除ABTS+自由基的IC_(50)值分别为3.46、3.20 mg/mL,清除羟基自由基的IC_(50)值分别为8.20、9.23 mg/mL。综上,通过响应面法优化的棘胸蛙水解物酶解工艺方便可行,制备得到的水解物具有较强抗氧化活性,为棘胸蛙资源的开发提供了理论基础。
The leg muscles of Quasipaa spinosa were enzymatically hydrolyzed using papain and acid protease to prepare hydrolysates.With the yield and degree of hydrolysis as indicators,the enzymatic hydrolysis process of Q.spinosa was optimized using single factor analysis combined with response surface methodology,and the antioxidant activity of the obtained Q.spinosa hydrolysates was evaluated.The optimal enzymatic hydrolysis conditions of Q.spinosa muscles using papain and acid protease were as follows:under the optimal pH and temperature for each enzyme,the solid-liquid ratio was 1:15,hydrolysis time was 4 h,and enzyme concentration was 2%.Under these process conditions,the degree of hydrolysis of Q.spinosa muscles obtained with papain and acid protease treatment was 19.23%and 23.51%;yield was 22.66%and 15.32%;IC_(50) values for DPPH free radical scavenging were 2.61 and 2.95 mg/mL;IC_(50) values for ABTS+radical scavenging were 3.46 and 3.20 mg/mL;and IC_(50) values for hydroxyl radical scavenging were 8.20 and 9.23 mg/mL,respectively.In summary,the enzymatic hydrolysis process of Q.spinosa muscles optimized using response surface methodology is convenient and feasible,and the obtained hydrolysates exhibit potent antioxidant activity.These findings provide a theoretical basis for the development of Q.spinosa resources.
作者
邓凝
王小娟
苏德锦
林丽婷
李钰琦
苏进全
张铃玉
吴达仁
李健
DENG Ning;WANG Xiaojuan;SU Dejin;LIN Liting;LI Yuqi;SU Jinquan;ZHANG Lingyu;WU Daren;LI Jian(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361000,China;Fujian Quanzhou Jinfeng Biotechnological Co.Ltd.,Quanzhou 362500,China;Fujian Jianfeng Biotechnological Co.Ltd.,Quanzhou 362500,China)
出处
《现代食品科技》
CAS
北大核心
2023年第5期201-209,共9页
Modern Food Science and Technology
基金
福建省高校产学合作重点项目(2021N5003)
省直单位教育和科研专项资金(闽财指[2021]848号)
泉州市科技重点项目(2021N018)。
关键词
棘胸蛙
响应面法
酶解
水解物
抗氧化活性
Quasipaa spinosa
response surface methodology
enzymatic hydrolysis
hydrolysates
antioxidant activity
作者简介
邓凝(1999-),女,硕士生,研究方向:食品安全与加工,E-mail:dengning99@163.com;通讯作者:李健(1980-),男,博士,教授,研究方向:食品化学及食品微生物技术研究,E-mail:lijian2013@jmu.edu.cn。
