食品科学 ›› 2012, Vol. 33 ›› Issue (5): 19-24.doi: 10.7506/spkx1002-6630-201205004

• 基础研究 • 上一篇    下一篇

鲤鱼鱼肉蛋白酶解物抗氧化性及功能特性

刘 骞,施 雪,孔保华   

  1. 东北农业大学食品学院
  • 出版日期:2012-03-15 发布日期:2012-03-03
  • 基金资助:
    北农业大学创新团队项目(CXZ011);黑龙江省博士后基金资助经费项目(LBH-Z10244); 东北农业大学博士启动基金计划项目(2010RCB62);黑龙江省教育厅科学技术研究项目(12511054)

Antioxidant Activity and Functional Properties of Carp Meat Protein Hydrolysates

LIU Qian,SHI Xue,KONG Bao-hua   

  1. College of Food Science, Northeast Agricultural University, Harbin 150030, China
  • Online:2012-03-15 Published:2012-03-03

摘要: 采用碱性蛋白酶对鲤鱼鱼肉蛋白进行酶解,制备不同水解度的水解物。测定水解物的抗氧化活性以及不同pH值条件下水解物的功能特性。结果表明:随着水解度的逐渐升高,水解物的抑制脂质氧化能力、DPPH自由基清除能力、还原能力以及金属离子(Cu2+和Fe2+)螯合能力逐渐增加(P<0.05);同时,水解物的溶解性、乳化性和起泡性都在pH值为4.0(等电点)时达到最低,而后溶解性和乳化性随着pH值升高而增大(P<0.05),而起泡性随着pH值的升高先上升后又下降。因此,鲤鱼鱼肉蛋白碱性蛋白酶水解物可以提高蛋白质的抗氧化活性和溶解性,但是较高的水解度会在一定程度上降低其乳化性和起泡性。

关键词: 鲤鱼鱼肉蛋白, 水解物, 抗氧化性, 功能特性

Abstract: Carp meat protein was hydrolyzed by alcalase to prepare hydrolysates with different hydrolysis degrees. The antioxidant activity and functional properties of the hydrolysates were investigated at various pH conditions. The results showed that inhibitory capability to lipid oxidation, DPPH radical scavenging activity, reducing power and metal chelating activity of the hydrolysates increased with the increase of DH (P<0.05). Solubility, emulsifying activity index (EAI) and emulsion stability index (ESI), foaming capacity (FC) and foam stability (FS) of the hydrolysates reached the lowest level at pH 4.0(PI). Meanwhile, solubility, EAI and ESI increased with increasing pH (P<0.05). However, FC and FS increased at the beginning and then decreased with increasing pH. These results demonstrated that hydrolysis could increase antioxidant activity and solubility of carp meat protein, but caused lower emulsifying and foaming activity at higher DH.

Key words: carp meat protein, hydrolysate, antioxidant activity, functional properties

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