鲷鱼鳞多肽的酶法制备及抗氧化活性研究
Preparation of Snapper scale peptides by enzymatic hydrolysis and its antioxidant activity

以鲷鱼鳞为原料，经物理方式处理后，采用单因素实验考察液料比、pH值、温度、酶底比及酶解时间对鲷鱼鳞酶解液水解度和DPPH自由基清除率的影响. 结合响应面优化设计对酶解条件进行优化，结果在液料比为28∶1、酶底比7.0%、pH值7.3、50℃、酶解6h条件下，所得酶解液水解度为10.35%，DPPH自由基清除率为82.33%. DPPH自由基清除、羟基自由基清除、还原力、金属螯合测试表明，酶解产物的抗氧化活性与浓度呈现剂量依赖性，具有抗氧化活性. 分子量测定及氨基酸组成分析表明，酶解产物含有大量的寡肽，相对分子质量分布区间为180~1000u，其富含甘氨酸、丙氨酸、羟脯氨酸，且含有多种人体必需的氨基酸.
The Snapper scales treated by physical way were investigated as raw material，then effect of liquid to material ratio，pH value，temperature，enzyme to substrate ratio(E/S) and hydrolysis time on the degree of hydrolysis and DPPH radical scavenging rate were investigated by single factor experiment. The optimization design of response surface，showed that liquid to material ratio 28∶1，E/S 7.0%，pH 7.3，50℃，enzymatic hydrolysis for 6h，the hydrolysis degree of hydrolysate was 10.35%，DPPH free radical scavenging rate was 82.33%. Analysis on the antioxidant activity showed the antioxidant activity of the hydrolysate was in dose-dependent，and it demonstrated the hydrolysate has a certain antioxidant activity. Molecular weight and amino acid composition analysis showed that the hydrolysate contains a large number of oligopeptide，distributed in 180 to 1000u and rich in glycine，alanine，hydroxyproline and a variety of essential amino acids