| 具有抗氧化活性的猪血浆蛋白酶解产物的制备及理化特性 |
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| 引用本文： | 周亚迪,汪之颖,姚旻晶,范鸿冰,洪惠,罗永康.具有抗氧化活性的猪血浆蛋白酶解产物的制备及理化特性[J].中国农业大学学报,2014,19(2):150-155. |
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| 作者姓名： | 周亚迪 汪之颖 姚旻晶 范鸿冰 洪惠 罗永康 |
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| 作者单位： | 中国农业大学 食品科学与营养工程学院, 北京 100083;中国农业大学 食品科学与营养工程学院, 北京 100083;中国农业大学 食品科学与营养工程学院, 北京 100083;中国农业大学 食品科学与营养工程学院, 北京 100083;中国农业大学 食品科学与营养工程学院, 北京 100083;中国农业大学 食品科学与营养工程学院, 北京 100083 |
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| 基金项目： | 国家948项目资助（2011-G8） |
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| 摘 要： | 为系统考察酶解时间、酶种类和酶加入的顺序对猪血浆蛋白酶解产物抗氧化性的影响,采用风味蛋白酶、碱性蛋白酶及双酶(风味蛋白酶,碱性蛋白酶不同的加入顺序)在各自最适条件下对猪血浆蛋白进行酶解,并研究酶解产物的功能特性。结果表明:0~120min内,随着酶解时间的延长,水解度升高,各酶解产物的抗氧化性均有所增强;60~180min内,双酶酶解产物的清除DPPH自由基的能力、亚铁离子螯合能力和还原力显著高于单酶酶解产物(P0.05);90~150min内,先加碱性蛋白酶后加入风味蛋白酶酶解的酶解产物的水解度、清除DPPH自由基能力和还原力显著高于先加风味蛋白酶酶解后加入碱性蛋白酶酶解的酶解产物(P0.05);具有较高抗氧化性的酶解产物在不同pH条件下均有较好的溶解性和热稳定性;溶解性均在90%以上。
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| 关 键 词： | 猪血浆蛋白粉 酶解 抗氧化性 溶解性 热稳定性 |
| 收稿时间： | 2013/6/7 0:00:00 |
Preparation and physiochemical properties of protein hydrolysates with an antioxidant activity from porcine plasma protein |
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| ZHOU Ya-di,WANG Zhi-ying,YAO Min-jing,FAN Hong-bing,HONG Hui and LUO Yong-kang.Preparation and physiochemical properties of protein hydrolysates with an antioxidant activity from porcine plasma protein[J].Journal of China Agricultural University,2014,19(2):150-155. |
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| Authors: | ZHOU Ya-di WANG Zhi-ying YAO Min-jing FAN Hong-bing HONG Hui and LUO Yong-kang |
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| Institution: | College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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| Abstract: | Flavourzyme,Alcalase 2.4 L,Alcalase 2.4 L+flavourzyme and flavourzyme+Alcalase 2.4 L were used to study the influence of hydrolysis time,enzyme species,adding order of enzyme on the antioxidant activity of protein hydrolysates and the functional properties from porcine plasma protein (PPP).With hydrolysis time prolonging,the antioxidant activity of hydrolysates was increased from 0 to 120 min.As the same hydrolysis time from 60-180 min,HAF and HFA possessed better DPPH radical scavenging activity and Fe2+-chelating activity and reducing power than those of HA and HF (P < 0.05).With the same hydrolysis time from 90-150 min,HAF possessed a higher DH and better DPPH radical scavenging activity and reducing power than those of HFA (P < 0.05).Hydrolysates with high antioxidant activity also had a good solubility and heat stability at acidic (4.0),neutral (7.0)and alkalic (8.0)pH and the solubility of those was higher than 90%. |
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| Keywords: | porcine plasma protein powder hydrolysis antioxidant activity solubility heat stability |
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