怀杰,蔡依婷,崔沂,李帅,王钰莹,周陶钰霖,张俊杰,王玉民,庄林武

• 1:江苏海洋大学海洋食品与生物工程学院
• 2:江苏省海洋资源开发研究院
• 3:德州蓝力生物技术有限公司

摘要(Abstract)：

该研究通过单因素试验和响应面试验优化了鳕鱼皮酶解的最佳工艺条件，比较了冻干和未冻干鳕鱼皮酶解产物的抗氧化能力，并结合膜分离技术建立了高抗氧化活性鳕鱼皮胶原蛋白肽的最佳制备工艺条件。所得最佳酶解条件为酶种类胶原蛋白水解酶、酶添加量2.5%、酶解时间7.4 h、酶解温度50℃、pH 9和料液比1∶20,在此条件下，水解度可达(24.03±0.13)%;相较于冻干鳕鱼皮，未冻干鳕鱼皮酶解后对ABTS~+自由基的清除率提高了1.29倍；经膜分离后，所得150～10 000 Da组分对ABTS~+自由基的清除率可达(73.4±0.95)%(浓度为1.0 mg/mL),与单一酶解技术相比，其对ABTS~+自由基的清除率提高了1.3倍。总之，该研究基于酶解和膜分离技术建立了高抗氧化活性鳕鱼皮胶原蛋白肽的制备工艺，为新型功能性食品或调味品的创制与开发奠定了坚实的基础。

关键词(KeyWords)： 鳕鱼皮;酶解;膜分离;胶原蛋白肽;抗氧化

Abstract:

Keywords:

基金项目(Foundation): 江苏海洋大学研究生科研与实践创新计划项目(KYCX2023-134);; 山东省科技型中小企业创新能力提升工程项目(2022TSGC2548);; 山东省企业技术创新项目(202350013032)

作者(Author): 怀杰,蔡依婷,崔沂,李帅,王钰莹,周陶钰霖,张俊杰,王玉民,庄林武

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