蜂王浆水溶性蛋白及其酶解产物的抗氧化活性  

Antioxidant Activities of Water Soluble Proteins in Royal Jelly and Their Hydrolysates

作　　者：许建香[1] 张智武[1] 刘永东[2] 苏志国[2] 彭文君[1] 

机构地区：[1]中国农业科学院蜜蜂研究所,北京100093 [2]中国科学院过程工程研究所,北京100190

出　　处：《食品科学》2009年第5期72-75,共4页Food Science

基　　金：“十一五”国家科技支撑计划项目(2006BAD06B04);中国农业科学院基本科研业务专项项目(JBKY0032007005CAAS)

摘　　要：本研究分别采用清除二苯基-2-苦肼自由基(DPPH·),抑制亚油酸氧化和总抗氧化能力测定等方法,探讨蜂王浆水溶性蛋白及其酶解产物的抗氧化特性。结果表明,蜂王浆水溶性蛋白(WSPs)本身的抗氧化活性很弱,但酶解后抗氧化活性增强,其中胃蛋白酶和胰蛋白酶共同酶解产物(PT-WSPs)的抗氧化活性最强。对WSPs及其酶解产物进行膜分离后发现,分子量小于3kD,尤其是小于1kD的肽类物质其清除DPPH·、抑制亚油酸氧化及总抗氧化能力最强。Through the measurement of total antioxidant capability (T-AOC), 1,1-diphenyl-2-picrylhydrazyl (DPPH·) radical scavening ability and inhibitory ability against oxidation of linoleic acid, the antioxidant activities of water soluble proteins (WSPs)in royal jelly and their hydrolysates were investigated. The results indicated that although WSPs have no obvious antioxidant activity, their activity significant increases after hydrolyzed, especially the product PT-WSPs from WSPs hydrolyzed by both pepsin and try...

关 键 词：蜂王浆 蛋白质 酶解产物 肽 抗氧化活性 

分 类 号：TS201.21[轻工技术与工程—食品科学]