鳕鱼皮胶原蛋白酶解液的制备及抗氧化研究
刘春娥;刘峰;李刚杰;姚旭昌;李广经
【期刊名称】《安徽农业科学》 【年(卷),期】2011(039)034
【摘要】[目的] 利用酶解法从鳕鱼皮中提取胶原蛋白肽,研究其抗氧化能力.[方法] 以鳕鱼鱼皮为原料,采用胃蛋白酶进行酶解,通过正交试验研究pH、水解温度、加酶量及水解时间4个因素对酶解鳕鱼皮的影响,确定胃蛋白酶酶解鳕鱼皮的最佳条件,并采用试剂盒法对酶解产物进行抗氧化活性研究.[结果] 各因素对酶解鳕鱼皮的影响为水解时间＞水解温度＞加酶量＞ pH,胃蛋白酶酶解鳕鱼皮的最佳工艺条件为:加酶量4％、温度37℃、pH 3、时间3h.此条件下,蛋白质水解度可达到6.91％.胃蛋白酶酶解鳕鱼皮得到的胶原肽粗品具有一定的抗氧化能力,并对超氧阴离子自由基具有较强的清除作用.[结论] 该研究为开发新的抗氧化剂提供科学参考.%[Objective] The study aimed to extract the collagen peptide from the cod skin by the enzymolysis method and research its ability of antioxidation. [Method] With the cod fish skin as the raw material, using the pepsin for the enzymolysis, the effects of 4 factors including pH, hydrolysis temperature, enzyme adding amount and hydrolysis time on the enzymolysis of the cod fish skin were studied and the optimum condition for the enzymolysis of the cod fish skin by the pepsin through the orthogonal experiment. The enzymolysis products were made for the antioxidant activity research by using the kit method. [ Result] The effect of each factor on the enzymolysis of the cod fish
skin was hydrolysis time > hydrolysis temperature > enzyme adding amount > pH value. The optimum technology conditions for the enzymolysis of the cod fish skin by the pepsin were as follows: the pepsin adding amount of 4% , hydrolysis temperature of 37 t, hydrolysis time of 3 h and pH of 3. Under this condition, The hydrolysis degree of protein was 6.91%. The collagen peptide crude products got through the enzymolysis of the cod fish skin by the pepsin had the certain antioxidation ability and showed the stronger elimination action on the superoxide anion radical. [ Conclusion] The study previded the scientific basis for the development of the new antioxidant. 【总页数】2页(21328,21344)
【关键词】酶;鳕鱼皮;胶原蛋白肽;抗氧化 【作者】刘春娥;刘峰;李刚杰;姚旭昌;李广经
【作者单位】中国农业大学烟台研究院,山东烟台 264670;中国农业大学烟台研究院,山东烟台 264670;中国农业大学烟台研究院,山东烟台 264670;中国农业大学烟台研究院,山东烟台 264670;中国农业大学烟台研究院,山东烟台 264670 【正文语种】中文 【中图分类】TS201.2 【文献来源】
https://www.zhangqiaokeyan.com/academic-journal-cn_journal-anhui-agricultural-sciences_thesis/020121983018.html 【相关文献】
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鳕鱼皮胶原蛋白酶解液的制备及抗氧化研究
