牦牛乳酪蛋白酶解产物清除DPPH自由基活性分析.PDF

现代食品科技 Modern Food Science and Technology 2007, Vol.24, No.7 牦牛乳酪蛋白酶解产物清除 DPPH自由基活性分析 毛学英，吴思嘉，范金波，徐世平，王晶，谷俊男，任发政 （中国农业大学食品科学与营养工程学院，教育部－北京市功能乳品重点实验室，北京 100083） 摘要：以牦牛（Bos grunniens ）乳酪蛋白为原料，用胃蛋白酶、胰蛋白酶、碱性蛋白酶、木瓜蛋白酶和风味蛋白酶制备酪蛋白 酶解产物，分别测定其DPPH 自由基清除活力，发现碱性蛋白酶酶解产物的清除活力显著高于其他酶解产物（p ＜0.05 ）。测定不同水 解时间点酪蛋白酶解产物的 DPPH 自由基清除活力，发现第7 h 酶解产物的清除活力显著高于其它水解时间点的样品（p ＜0.05 ）。还 分析了碱性蛋白酶 7h 酶解产物的理化指标，发现其水解度、三氯乙酸氮溶解指数和蛋白质回收率均较高，表明此时大部分酪蛋白已 降解，且酶解产物中短肽段的含量较高，用碱性蛋白酶制备具有 DPPH 自由基清除能力的酪蛋白酶解产物时得率较高，而其氨基氮 含量相对较低，适宜作为保健食品功能性基料。 关键词：牦牛乳；酪蛋白；酶解产物；DPPH 自由基清除活性 中图分类号：TS201.4；文献标识码：A ；文章篇号:1673-9078(2008)07-0624-04 Scavenging Activity of Enzymatic Hydrolysate of Yak Casein on DPPH Radical MAO Xue-ying, WU Si-jia, FAN Jin-bo, XU Shi-ping, WANG Jing, GU Jun-nan, REN Fa-zheng （Key Lab of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China ） Abstract: The DPPH radical scavenging activity of enzymatic hydrolysate of yak casein by different enzymes was studied. It was found that hydrolysates catalyzed by Alcalase showed the highest scavenging effect (p ＜0.05). Its scavenging effect varied with the hydrolysis time. When the hydrolysis time was 7 h, the obtained hydrolysate had the highest antioxidation property ( p＜0.05).Besides，the hydrolysis degree, TCA-soluble nitrogen index, short chain peptide content and protein recovery rate of casein hydrolysate by Alcalase for 7 h were very high, indicating a degradation of the most yak casein. In addition, the amino acid content of this hydrolysate was much lower than 15%. Key words: yak (Bos grunniens) milk; casein; enzymatic hydrolysate; DPPH scavenging activity [4]