摘要
为比较分析木瓜蛋白酶、胃蛋白酶和胰蛋白酶3种不同酶水解牡蛎获得的蛋白产物抗氧化活性和功能特性,本文采用木瓜蛋白酶、胃蛋白酶和胰蛋白酶3种不同酶水解牡蛎蛋白获得水解物,并分别测定它们在不同pH值下的溶解度、乳化性以及不同浓度水解物的还原能力、DPPH自由基清除率和Fe2+螯合能力。结果表明,3种酶水解物都有较高的溶解度(P<0.01),胰蛋白酶产生的水解物溶解度最高,94.8%(P<0.05);水解物溶解度和乳化活性指数在pH值为4时显著降低(P<0.05)。牡蛎蛋白质水解产物的还原能力、DPPH自由基清除能力和金属螯合活性随浓度的增加而增强,其中胰蛋白酶和胃蛋白酶的水解物抗氧化能力较强(P<0.01)。3种蛋白酶水解牡蛎蛋白可获得抗氧化活性强、溶解度高的水解物,并受浓度和pH值的影响,它们的水解物可作为一种潜在的抗氧化功能多肽利用。
In order to analyze the antioxidant activities and functional properties of protein hydrolysates from oysters treated with papain,pepsin and trypsin,hydrolyzate was obtained by hydrolyzing protein of oysters with papain,pepsin and trypsin,the solubility and emulsifying ability were determined under different p H value,the reducing ability,DPPH free radical scavenging rate and Fe2+ chelation ability of hydrolysate with different concentrations were determined.The results showed that the solubility rate of three enzyme hydrolysates was higher(P<0.01),and the hydrolysate produced by trypsin was the highest,reached 94.8%(P<0.05),and the hydrolysate solubility and emulsifying activity decreased significantly when pH value was 4(P<0.05).The reducing ability,DPPH free radical scavenging ability and metal chelation activity of oyster protein hydrolysate increased with the increase of concentration,the hydrdysates treated by trypsin and pepsin had stronger antioxidant capacity(P<0.01).Protein hydrolysates from oyster treated by three enzymes had high antioxidant activity and high solubility affected by the concentration and p H value.Hydrolysates obtained by these methods can be used as a potential antioxidant functional peptide.
作者
罗齐军
郑选梅
李红
熊静宇
李恒
LUO Qi-jun;ZHENG Xuan-mei;LI Hong;XIONG Jing-yu;LI Heng(Lingnan Normal University,Zhanjiang Guangdong 524048)
出处
《现代农业科技》
2020年第15期224-226,229,共4页
Modern Agricultural Science and Technology
基金
湛江市科技计划项目(2015A01042)。
关键词
牡蛎
蛋白水解物
抗氧化性
功能特性
oyster
protein hydrolysate
antioxidant
functional property
