Optimization for extracted conditions of sea cucumber visceral
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摘要: 建立海参内脏酶解工艺条件,为海参内脏活性物质工业化生产提供参考。以蛋白水解度和清除DPPH自由基为指标,分析比较了碱性蛋白酶、中性蛋白酶、木瓜蛋白酶对海参内脏的酶解效果及产物的抗氧化活性,筛选出中性蛋白酶为最佳水解酶,以水解度为指标,通过响应面分析法优化海参内脏酶解工艺。结果表明:最优酶解条件为:酶添加量2000 U/g,料液比1∶12 g/m L,酶解温度50℃,酶解液p H7.0。在最优条件下,比较不同酶解时间酶解产物的抗氧化活性,发现第10 h时酶解产物具有较好的抗氧化活性,清除DPPH自由基和羟自由基的IC50值分别为1.26、5.33 mg/m L。中性酶对海参内脏酶解工艺优化合理、可行,酶解产物具有较好的抗氧化活性。Abstract: To establish sea cucumber viscera hydrolysis conditions and provide a reference for the industrial production of sea cucumber viscera active substance. Degree of hydrolysis and clearing DPPH free radicals were selected as the indexes to compare the effect of hydrolysis and product antioxidant activity of neutral protease,alkaline protease,papain.Neutral protease was selected as the best protease.The hydrolysis conditions was optimized by response surface methodology.The results showed the optimal hydrolysis conditions: enzyme dosage 2000 U/g,material / liquid 1 ∶ 12 g/mL,hydrolysis temperature of 50 ° C,the hydrolysis conditions were pH7.0. Under this selected technological parameter,the effects of different extraction time on antioxidant activity were compared. Found that the hydrolyzate had good antioxidant activity at 10 h. Half inhibitory concentrations of DPPH radical,hydroxyl free radical were 1.26 and 5.33 mg/mL. Using a neutral enzymatic hydrolysis of sea cucumber offal process optimization was reasonable and feasible.Hydrolyzate has stronger antioxidant activity.
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Keywords:
- sea cucumber viscera /
- digestion /
- protein hydrolysis /
- antioxidant
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