海马骨粉酶解条件优化及清除DPPH自由基能力测定
Optimization of enzymatic hydrolysis and determination of scavenging DPPH free radical of seahorse
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摘要: 以海马骨粉为原料,采用碱性蛋白酶对其水解,对水解物功效测定,以DPPH自由基清除的能力作为评定指标,在单因素的基础上,利用响应面设计方法进行酶解条件优化。单因素结果表明:酶解最佳时间为3 h,最佳温度为50℃,最佳p H为8;再采用Central Composite Design法,研究各因子及其交互作用对海马骨粉酶解液清除DPPH自由基能力的影响。利用Design Expert.8.0.5b软件得到回归方程的模型,并进行响应面分析,得出最佳条件为:酶解温度为48.60℃、酶解时间为4 h、酶解p H为7.04,此时的DPPH自由基清除率为63.89%。Abstract: Seahorse bone powder was hydrolyzed by alkaline protease,the function of the enzymatic hydrolysis of seahorse bone meal by alkaline protease was determined by DPPH method.The response surface method was adopted to obtain the optimum hydrolysis conditions on the basis of results of single- factor experiments.The single- factor experiments showed that the optimum conditions of enzymatic hydrolysis were: time 3 h,temperature50 ℃,and p H8.Central Composite Design was employed to research the further influence of interaction among the3 variables and optimize the enzymatic hydrolysis condition.Design Expert.8.0.5b was used to get regression equation and analyze the optimal condition.The results showed that the optimal condition was: enzyme digestion time was 4 h,digestion temperature was 48.60 ℃,p H value was 7.04,then the predictive scavenging rate was 63.89%.