鸡蛋清蛋白酶解肽和大豆蛋白酶解肽的协同抗氧化活性

doi:10.7506/spkx1002-6630-201423022

摘要/Abstract

摘要：

分别采用胃蛋白酶和碱性蛋白酶对鸡蛋清蛋白和大豆蛋白进行单酶和双酶酶解，筛选得到抗氧化活性较高的鸡蛋清蛋白酶解液Ⅰ(A-P)H和大豆蛋白酶解液ⅡPH，并分别对上述两种酶解液依次进行超滤和树脂分离，得到高活性的组分ⅠFs和ⅡFs。将酶解液Ⅰ(A-P)H与ⅡPH以及组分ⅠFs和ⅡFs分别进行两两复配，通过总还原力、1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基和羟自由基（·OH）抗氧化评价体系及Chou-Talalay联合指数（combination index，CI）分析其协同抗氧化能力。结果表明：酶解液Ⅰ(A-P)H与ⅡPH复配物对总还原力的CI总还原力、对DPPH自由基清除率的CIDPPH自由基和对·OH清除率的CI·OH分别为0.404、0.827和0.557；相对应树脂分离组分ⅠFs和ⅡFs复配物的CI总还原力、CIDPPH自由基和CI·OH分别为0.344、0.383和0.808，相比酶解液的复配物，其CI总还原力和CIDPPH自由基分别下降了14.85%和53.69%。研究表明：酶解液Ⅰ(A-P)H与ⅡPH以及树脂分离组分ⅠFs和ⅡFs具有显著的协同抗氧化效果，而通过超滤和树脂粗分离能有效增强酶解液的抗氧化能力及其协同作用。

关键词: 鸡蛋清蛋白, 大豆蛋白, 协同作用, 抗氧化活性

Abstract:

Egg white proteins and soybean proteins were hydrolyzed by alcalase and/or pepsin, and the hydrolysate Ⅰ(A-P) H
from egg white proteins and Ⅱ PH from soybean proteins with higher antioxidant activities were obtained. Ultrafiltration and
resin separation of these two hydrolysates were carried out, respectively, and the fraction ⅠFs from Ⅰ(A-P)H and ⅡFs from
ⅡPH with stronger activities were obtained. The hydrolysates Ⅰ(A-P)H and ⅡPH as well as the fractions ⅠFs and ⅡFs were
combined, and the synergistic antioxidant effect of the mixtures was analyzed through three antioxidant evaluation systems
including total reduce power, DPPH radical and hydroxyl radical scavenging activities as well as Chou-Talalay combination
index (CI). The results showed that CIreducing power, CIDPPH radical and CI·OH values of the mixture of Ⅰ(A-P)H and ⅡPH were
0.404, 0.827 and 0.557, respectively. Moreover, CIreducing power, CIDPPH radical and CI·OH values of the mixture of fractions ⅠFs and
ⅡFs were 0.344, 0.383 and 0.808, respectively. Compared with the combined enzymatic hydrolysates, the CIreducing power and
CIDPPH radical of the mixture of their fractions were reduced by 14.85% and 53.69%, respectively. The results demonstrated
that the hydrolysates Ⅰ(A-P)H and ⅡPH as well as the fractions ⅠFs and ⅡFs possess remarkable synergistic antioxidant
effects, and ultrafiltration and resin separation can effectively enhance antioxidant abilities of the hydrolysates and their
synergistic effects.

Key words: egg white protein, soybean protein, synergistic effect, antioxidant activity

中图分类号:

TS262.5

饶胜其，徐美玲，高璐，杨振泉，方维明. 鸡蛋清蛋白酶解肽和大豆蛋白酶解肽的协同抗氧化活性[J]. 食品科学, doi: 10.7506/spkx1002-6630-201423022.

RAO Sheng-qi, XU Mei-ling, GAO Lu, YANG Zhen-quan, FANG Wei-ming. Synergistic Antioxidant Activities of Peptides Derived from Egg White Proteins and Soybean Proteins by Enzymatic Hydrolysis[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201423022.

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鸡蛋清蛋白酶解肽和大豆蛋白酶解肽的协同抗氧化活性

Synergistic Antioxidant Activities of Peptides Derived from Egg White Proteins and Soybean Proteins by Enzymatic Hydrolysis

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