紫菜酶解物的制备及其特性
详细信息Preparation and characterization of the hydrolysates from Porphyra haitanensis
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摘要: 坛紫菜用纤维素酶和木瓜蛋白酶分别或联合处理,考察了提取物的得率、DPPH自由基清除率、氨基酸组成、蛋白溶解性和乳化性等性质。结果发现,利用木瓜蛋白酶对紫菜进行酶解时,固形物提取率稍微高于纤维素酶,利用这两种酶进行复合酶解时虽然可以提高紫菜的固形物得率,但不会改变蛋白提取率。紫菜酶解物的DPPH自由基清除率与蛋白含量之间存在显著的正相关关系,可能与提取物中具有抗氧化活性的氨基酸含量增加有关。另一方面,紫菜经复合酶酶解4h以上,提取物的蛋白溶解性在任一pH下都接近100%。而且,紫菜酶解物的乳化性在pH9最好,但乳化稳定性在pH7最低。Abstract: The extraction yields, DPPH radical scavenging activity, amino acid compositions, protein solubility and emulsion activity of extracts from Porphyra haitanensis treated by means of cellulose and papain were investigated.It was found that the extraction yields of laver with papain hydrolysis were higher than those with cellulose.The solid yield of laver could be increased using papain combined with cellulose, while the protein yield didn’t change. A high positive correlation between DPPH radical scavenging activity and protein content in the laver extracts was observed, probably due to the increase of amino acids with antioxidant activity. On the other hand, the protein extracted from laver using papain combined with cellulose, was solved about 100% irrespective of pH.Moreover, the emulsion activity of laver extracts was the highest at pH9, but the emulsion stability was the lowest at pH7.
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