鸡蛋清蛋白水解物的抗氧化性研究_杨瑾.pdfVIP

DOI:10.13982/j.mfst.1673-9078.2011.12.019 现代食品科技 Modern Food Science and Technology 2011, Vol.27, No.12 鸡蛋清蛋白水解物的抗氧化性研究 杨瑾，唐传核 （华南理工大学轻工与食品学院，广东广州 510640） 摘要：本试验研究了利用 Alcalase 酶解鸡蛋清蛋白制取水解度为 5~15%的酶解物并对其DPPH 自由基清除能力、羟自由基清除 能力、还原力进行了测定，同时对不同水解度的水解物的溶解度、表面疏水性和总游离巯基含量进行了测定。结果表明，酶解产物具 有较低的表面疏水性和总游离巯基含量，同时 DPPH 自由基清除能力在最大蛋白浓度1.0 mg/mL 处降低了约 50%。但是酶解却显著 增大了羟基自由基清除能力和还原力，水解度为 15%时羟基自由基清除力和还原力在其试验最大蛋白浓度处较未酶解的EWP 均增大 了约一倍。 关键词：蛋清蛋白；酶解物；碱性蛋白酶；抗氧化性质 文章篇号：1673-9078(2011)12-1446-1450 Antioxidant Properties of Chicken Egg White Protein Hydrolysates YANG Jin, TANG Chuan-he (College of Light Industry Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: The antioxidant properties of the hydrolysates, obtained by hydrolysis with Alcalase from chick egg white proteins (EWP) at degree of hydrolysis (DH) of 5%-15 % were characterized. The tested properties, including DPPH and hydroxyl radical scavenging abilities, as well as reducing power, and protein solubility (PS), surface hydrophobicity (Ho) and free sulphydryl group content were also evaluated. These hydrolysates exhibited much lower Ho and total free SH content. The hydrolysis greatly decreased the DPPH radical scavenging ability about 50% at the highest concentration of 1.0 mg/mL. In addition, the hydrolysis significantly increased hydroxyl radical scavenging ability and reducing power about 15% at their highest concentration. Key words: egg white proteins (EWP); hydrolysate; Alcalase; antioxidant property 鸡蛋清蛋白含有人体所必需的多种氨基酸,且氨