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目的:甲鱼具有很高的营养价值和药用价值。本文研究了甲鱼酶解产物的功能性质,从而科学认识甲鱼的营养保健功能。方法:分别采用木瓜蛋白酶、胰蛋白酶、枯草杆菌蛋白酶对甲鱼蛋白进行酶解,研究3种蛋白酶酶解产物在不同酶解时间的抗氧化功能特性和部分水解特性。结果:甲鱼木瓜蛋白酶酶解7h时,OH·清除率达到最高值72.39%,O2-·清除率80.16%,总还原能力0.542,DPPH·清除率在酶解6h时达到最大值116.50%。甲鱼胰蛋白酶酶解产物的OH·清除率在解酶4h时达到最高值60.07%,O2-·清除率在酶解6h时达到最大值68.80%,总还原能力为0.569,DPPH·清除率在酶解5h时达到最大值102.52%。甲鱼枯草杆菌蛋白酶酶解产物的OH·清除率在酶解5h时达到最高值70.72%,在酶解6h时O2-·清除率达到最高值50.92%,总还原能力为0.532,DPPH·清除率在酶解4h时达到最大值75.43%。结论:随着酶解时间的延长,甲鱼酶解液的氨基态氮量、水解度、多肽含量、溶解度都呈增大的趋势,肽分子平均链长均不断地减小。甲鱼木瓜蛋白酶酶解产物的抗氧化性最好。
Purpose: Turtle has high nutritional value and medicinal value. In this paper, the functional properties of the turtle hydrolyzate were studied, and the nutritional and health functions of the turtle were scientifically recognized. Methods: The papain, trypsin and subtilisin were respectively used for enzymatic hydrolysis of the protein of cichlids. The antioxidant and partial hydrolytic properties of the three proteolytic products at different enzymatic hydrolysis time were studied. Results: At 7h, the scavenging rate of OH · reached 72.39%, the O2- · scavenging rate was 80.16% and the total scavenging ability was 0.542. The DPPH · scavenging rate reached the maximum of 116.50% after 6h hydrolysis. The OH · scavenging rate of tryptophan hydrolyzate reached the highest value of 60.07% at 4h after hydrolysis, the maximum of O2- · scavenging rate reached 68.80% at 6h, and the total reductive capacity was 0.569. The scavenging rate of DPPH · The maximum reached 102.52% at 5h. The results showed that the OH · scavenging rate of the subtilisin hydrolyzate reached 70.72% at 5h and the highest O2- · scavenging rate reached 50.92% and the total reductive capacity was 0.532 at 6h. The DPPH · scavenging rate was The maximum reached 75.43% when hydrolyzed 4h. CONCLUSION: As the enzymolysis time prolongs, the amino nitrogen content, degree of hydrolysis, polypeptide content and solubility of the hydrolyzate of the turtle tended to increase, and mean chain length of the peptide decreased continuously. Turtle papain proteolysis products of the best oxidation resistance.