Antioxidant activity and functional property of protein hydrolysates from grass carp（Ctenopharyngodon idellus）meat | 草鱼鱼肉蛋白酶解物抗氧化性及功能特性研究
2011
Li Xue, China Agricultural University, Beijing (China), College of Food Science and Nutritional Engineering | Luo Yongkang, China Agricultural University, Beijing (China), College of Food Science and Nutritional Engineering | You Juan, China Agricultural University, Beijing (China), College of Food Science and Nutritional Engineering
صينى. 摘 要：为全面了解水解度（DH）、蛋白酶种类对草鱼鱼肉蛋白酶解产物抗氧化性和功能特性的影响,采用木瓜蛋白酶及Alcalase 2.4L在各自最适条件下进行酶解,制备水解度为10%和20%的酶解产物,对其功能特性进行分析。结果显示：随着水解度升高酶解产物的亚铁离子螯合能力增强,但还原力和清除DPPH自由基的能力下降（P〈0.05）。相同水解度下与Alcalase 2.4L酶解产物相比,木瓜蛋白酶酶解产物具有较强的清除DPPH自由基能力和还原力（P〈0.05）。2种蛋白酶酶解产物的溶解性、乳化性、起泡性均在pH4时达到最低,而后随pH升高而增大。相同pH下随着水解度的升高酶解产物的溶解性增强,乳化性下降。相同pH及水解度下木瓜蛋白酶酶解产物的溶解性和起泡性小于Alcalase 2.4L酶解产物,但乳化性优于Alcalase 2.4L酶解产物。酶解产物的抗氧化性及功能特性受水解度及蛋白酶种类的影响。
اظهر المزيد [+] اقل [-]إنجليزي. Antioxidant activity and functional properties of protein hydrolysates from grass carp（Ctenopharyngodon idellus） meat,hydrolyzed by Alcalase 2.4L（HA） and Papain（HP） with different（10%,20%）degrees of hydrolysis（DH） were investigated.With the DH rising,the metal chelating activity increased while the reducing power and DPPH radical scavenging activity decreased of both HA and HP（P0.05）.At the same DH test,HP possessed a better DPPH radical scavenging activity and reducing power than HA did（P0.05）.The solubilities,emulsion activity index and foaming capacity were lowest at pH 4.When the DH increased,the solubilities of hydrolysates increased,but the foaming capacity decreased in the pH range of 3-8.And HP displayed higher emulsion activity index but lower solubility and foaming capacity than HA did.The result revealed that the antioxidant activity and functional property of protein hydrolysates from grass carp meat were determined by the DH and types of the enzymes.
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