鹅肉蛋白酶解条件优化及酶解产物抗氧化活性研究

摘要

This paper deals with the optimization of process conditions for the enzymatic hydrolysis of goose meat protein using response surface methodology （RSM）. Theeffects of hydrolysis time, temperature, pH, solid-to-liquid ratio and enzyme dose on degree of hydrolysis and antioxidant activity of hydrolysates were investigated based on single factor experiments. The optimal hydrolysis conditions were found to be 53 ℃, pH 10.5, 1：3 solid-to-liquid ratio, time 7.2 h, 1200 U/g enzyme dose. The degree of hydrolysis under these conditions and the reducing power of the hydrolysate obtained were 34.74% and 0.402, respectively.%运用响应面（RSM）分析对鹅肉蛋白酶解工艺条件进行优化。在单因素试验基础上,以抗氧化活性为主要指标,水解度为辅助指标,研究酶解时间、酶解温度、pH值、固液比、酶添加量对鹅肉蛋白水解度和抗氧化活性的影响。结果表明：鹅肉蛋白最佳酶解条件为酶解温度53℃、酶解液pH10.5、固液比1：3（m/V）、酶解时间7.2h,加酶量1200U/g,在此条件下,酶解液对Fe3＋还原力为0.402,水解度可达34.74%。