以皱纹盘鲍腹足为原料制备抗氧化肽。采用酶解技术,以皱纹盘鲍腹足为原材料,多肽得率、水解度、还原力、二苯代苦味脐基自由基(DPPH·)清除率为主要影响指标,筛选出最优蛋白酶;在单因素实验的基础上,应用响应面分析法,对pH值、酶解温度、酶解时间进行优化,确定制备工艺。结果表明,中性蛋白酶酶解皱纹盘鲍腹足制备抗氧化肽酶解液的最佳工艺条件为:pH 7.10,酶解温度50.25 ℃,酶解时间4.65 h,此时皱纹盘鲍腹足抗氧化肽酶解液的DPPH·清除率可达到96.12%,与预测理论值相比,其相对误差为0.12%,且平均多肽含量可达到80.56%。说明该工艺条件适于制备皱纹盘鲍腹足抗氧化肽,可达到促进皱纹盘鲍的产业化。
In order to make full use of Haliotis discus hanai gastropoda protein resources and promote their industrialization and intensive processing, the peptide yield, hydrolysis degree, reducing power and DPPH· clearance were investigated during protease enzymatic hydrolysis, and then the optimal protease was selected. On the basis of single factor experiment, response surface analysis was applied to optimize the three major influencing factors, including pH, enzymatic hydrolysis temperature and enzymatic hydrolysis time, to determine the preparation process of the anti-oxidant peptide of the gastropod of Haliotis discus hanai. The results showed that the optimal conditions for the preparation of antioxidant peptidase hydrolysate by neutral protease hydrolysis Haliotis discus hanai gastropoda were as follows: pH 7.10, enzymolysis at 50.25 ℃ for 4.65 h. Under this condition, the DPPH· clearance rate reached to 96.12%, and the relative error was 0.12% compared with the predicted theoretical value, the average polypeptide content was up to 80.56%, indicating that this technology was suitable for the preparation of antioxidant peptides from Haliotis discus hanai gastropoda.
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