酪蛋白酶解物的抗氧化活性研究  

Antioxidant Activity of Hydrolysates of Casein

作　　者：刘志东[1] 郭本恒[2] 曲映红[1] 王荫榆[2] 吴正钧[2] 

机构地区：[1]上海水产大学食品学院,上海200090 [2]光明乳业技术中心,上海200072

出　　处：《天然产物研究与开发》2008年第1期19-23,共5页Natural Product Research and Development

基　　金：国家"十五"科技攻关重大专项(No2002BA518A08)

摘　　要：研究了酪蛋白酶解物对DPPH、超氧阴离子自由基和羟基自由基的清除效果,同时用还原法研究了其抗氧化活性。结果表明,酪蛋白酶解物在体外具有较强的抗氧化能力。木瓜蛋白酶酶解物和胃蛋白酶酶解物对DPPH、超氧阴离子自由基、羟基自由基的清除能力强于胰凝乳蛋白酶酶解物和胰蛋白酶酶解物。胰凝乳蛋白酶酶解物和胰蛋白酶酶解物的还原能力强于木瓜蛋白酶酶解物和胃蛋白酶酶解物。The scavenging effect of the hydrolysates of casein on 1,1-diphenyl-2-picrylhydrazyl,superoxide anion and hydroxyl free radical were studied.The antioxidant activity was also studied with the reducing activity.The results showed that the hydrolysates of casein had strong antioxidant ability in vitro.The scavenging capacities of the hydrolysates from casein catalysed by papain and pepsin on DPPH free radical,superoxide and hydroxyl free radical are stronger,but the reducing activities are weaker than those f...

关 键 词：酪蛋白 酶解物 抗氧化活性 

分 类 号：R151[医药卫生—营养与食品卫生学]