郑 慧，白 云，郭兴凤
（河南工业大学粮油食品学院，河南郑州 450001）

摘要：以鱼蛋白粉为原料，碱性蛋白酶（Alcalase 2.4 L）为水解用酶，研究了底物浓度、加酶量、水解pH、温度和时间对鱼蛋白粉水解产物的DPPH自由基清除率的影响。结果显示，5个因素对DPPH自由基清除率均有不同程度的影响。在单因素试验的基础上，采用响应面法对鱼蛋白粉的酶水解条件进行优化，得到的最佳水解工艺条件为：底物浓度（w/v）18.05%，加酶量（w/w）2.40%，水解pH 8.04、温度49.0 ℃、时间4.0 h。在此条件下水解度为9.81%，鱼蛋白粉水解液的DPPH自由基清除率为76.10%，与浓度为120 μg/mL的还原型谷胱甘肽的DPPH自由基清除率相当。结果表明，鱼蛋白粉酶水解产物具有较好的清除DPPH自由基的能力。
 

关键词：鱼蛋白粉；碱性蛋白酶；水解产物；DPPH自由基清除率
 

DPPH radical scavenging activity of fish protein powder enzymatic hydrolysates
ZHENG Hui, BAI Yun, GUO Xingfeng
(School of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)
 

Abstract: The effects of substrate concentration, the ratio of enzyme and substrate, hydrolysis pH, hydrolysis temperature and hydrolysis time on the DPPH radical-scavenging activity were studied, using the fish protein powder as material and Alcalase 2.4L as hydrolase. The results showed that all of those factors had effects on the DPPH radical-scavenging activity of the hydrolysates. On the basis of single factors experiments, the preparing conditions of enzymatic hydrolysates were optimized, and they were: substrate concentration 18.05% (w/v), the ratio of enzyme and substrate 2.40% (w/w), hydrolysis pH 8.04, hydrolysis temperature 49.0 ℃, and hydrolysis time 4.0 h. Under these conditions, the degree of hydrolysis and DPPH radical-scavenging ratio of the hydrolysate were 9.81% and 76.10%, respectively. The DPPH radical-scavenging activity of the hydrolysate was equal to that of 120g/mL reduced glutathione. The results showed that the fish protein powder enzymatic hydrolysates have good capacity of DPPH radical-scavenging activity, and it can provide a reference for the development and utilization of fish protein powder.
 

Key words: fish protein powder; Alcalase 2.4 L; hydrolysates; DPPH radical-scavenging activity

（来源：《渔业现代化》2015,42(1):38-43）