Ảnh hưởng của loại enzyme và điều kiện thủy phân đến tổng năng lực khử của protein artemia thủy phân

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Tác giả: Hồng Ngân Nguyễn

Ngôn ngữ: vie

Ký hiệu phân loại: 612.01513 Human physiology

Thông tin xuất bản: Tạp chí Công Thương, 2018

Mô tả vật lý: 500-506

Bộ sưu tập: Metadata

ID: 490226

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Chủ đề

Nghiên cứu này nhằm khám phá khả năng chông oxy hóa của Protein Artemia thủy phân (APH). Protein của Artemia được thủy phân bằng các enzyme Protamex, Neutrase, Flavourzyme và Alcalase trong 5 giờ ở nhiệt độ 50°c, với tỷ lệ enzyme/cơ chất (E/S) là 0,5%. Tất cả các enzyme đều tạo ra APH có hoạt tính chống oxy hóa thể hiện ở khả năng khử ion Fe3+. Protein Artemia thủy phân bởi enzyme Protamex có hoạt tính khử cao nhất nên đã chọn enzyme Pro- tamex để nghiên cứu ảnh hưởng của điều kiện thủy phân. Kết quả cho thấy: tỷ lệ enzyme/cơ chất, nhiệt độ, pH và thời gian thủy phân protein Artemia bằng enzyme Protamex có ảnh hưởng đến tổng năng lực khử của APH tạo thành.This study explores the antioxidant capacity of hydrolyzed Artemia Protein (APH). Artemia's protein is hydrolyzed with enzymes Protamex, Neutrase, Flavourzyme and Alcalase for 5 hours at a temperature of 50°C, with an enzyme / substrate ratio (E / S) of 0.5%. All enzymes produce APH with antioxidant activity expressed in the ability to remove Fe3 + ions. The Artemia protein hydrolyzed by the Protamex enzyme has the highest reduction activity, so the Pro-tamex enzyme was selected to study the effects of hydrolysis conditions. The results showed that: enzyme / substrate ratio, temperature, pH and Artemia protein hydrolysis time by enzyme Protamex have an effect on the total reduction capacity of APH formed.

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