食品科学 ›› 2009, Vol. 30 ›› Issue (3): 167-172.doi: 10.7506/spkx1002-6630-200903037

• 生物工程 • 上一篇    下一篇

乳清蛋白水解物抗氧化活性的研究

彭新颜1,2,孔保华1,*,熊幼翎3   

  1. 1.东北农业大学食品学院 2.鲁东大学应用技术学院 3.江南大学 食品科学与技术国家重点实验室
  • 收稿日期:2008-01-30 修回日期:2008-05-22 出版日期:2009-02-01 发布日期:2010-12-29
  • 通讯作者: 孔保华 E-mail:kongbh63@hotmail.com
  • 基金资助:

    国家“863”项目(2008AA10Z315);黑龙江省教委海外学人项目(1152hq14)

Study on Antioxidant Activity of Whey Protein Hydrolysates

PENG Xin-yan1,2,KONG Bao-hua1,*,XIONG You-ling3   

  1. (1.College of Food Science, Northeast Agricultural University, Harbin 150030, China ;
    2. College of Application Technology, Ludong University, Yantai 264025, China ;
    3.State Key Laboratory of Food Science and Technology, Jiangnan University,Wuxi 214122, China)
  • Received:2008-01-30 Revised:2008-05-22 Online:2009-02-01 Published:2010-12-29
  • Contact: KONG Bao-hua1,*, E-mail:kongbh63@hotmail.com

摘要:

本实验主要研究了乳清蛋白的碱性蛋白酶水解产物在不同体系中的抗氧化活性。通过测定水解物对卵磷脂脂质氧化体系的硫代巴比妥酸值(TBARS)抑制作用、过氧化值(PV)的抑制作用、亚铁还原能力、金属离子螯合能力、DPPH 自由基清除能力,研究乳清多肽的抗氧化活性。结果表明,底物浓度为5%、蛋白酶量的添加量为2%、水解时间为5h 时乳清蛋白的水解物具有最强的抗氧化能力;碱性蛋白酶制备的乳清蛋白水解物的抗氧化能力与底物浓度、水解时间、溶解度等有关。

关键词: 乳清蛋白水解物, 碱性蛋白酶, 抗氧化活性, 自由基清除能力

Abstract:

Free radical-scavenging ability and antioxidant activity of whey protein hydrolysates were examined in different systems, including reducing ability, inhibition of PV (peroxide value) and TBARS (thiobarbituric acid-reactive substances), metal ion chelating activity and DPPH radical-scavenging activity. The results showed that the hydrolysates from 5% whey protein hydrolyzed by alkaline protease (Alcalase) at the amount of 2% for 5h have the strongest antioxidant activity, which is influenced by substrate concentration, hydrolysis time and protein solubility.

Key words: whey protein hydrolysates, alcalase, antioxidant capacity, free radical-scavenging ability

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