Alcalase酶解鸡肉蛋白及产物的自由基清除活性  

Enzymatic Hydrolysis of Chicken Protein by Alcalase and Scavenging Activity of Resulted Hydrolysates on Free Radicals

作　　者：周雪松[1] 赵谋明[1] 林伟锋[1] 刘通讯[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2006年第3期117-122,共6页Journal of South China University of Technology(Natural Science Edition)

基　　金：广东省科技计划项目(2004A20302003)

摘　　要：采用高效液相色谱研究了Alcalase酶解鸡肉蛋白过程中氨基酸、肽的释放规律，并通过邻二氮菲-Fe^2＋氧化法、邻苯三酚自氧化法分析产物的羟自由基、超氧自由基清除活性．结果表明：可溶性蛋白质、游离氨基酸含量在酶解过程中逐渐增加；酶解产物中肽的总量在前16h不断增加，随后下降；不溶性蛋白的溶出以厦相对分子质量大于10000的肽段的降解在酶解初始4h内基本结束；相对分子质量在5000一10000间的肽占总肽的量值在酶解初始4h内显著增加，4—8h内明显下降，随后变化不大（P〉0．1）；相对分子质量在3000—5000间的肽占总肽的量值在整个酶解过程中变化不明显（P〉0。1）；而相对分子质量小于3000的肽在水解初始8h内占总肽的量值显著增加，随后也无明显变化（P〉0．1）．鸡肉未酶解样、不同酶解时间产物均具有显著的羟自由基、超氧自由基清除活性，但前者活性更强，这与鸡肉酶解产物中肽和氨基酸的组成有关，The releases of free amino acids and peptides during the enzymatic hydrolysis of chicken protein by Alcalase were investigated by high-performance liquid chromatography, and the scavenging activities of the resulted hydrolysates on hydroxyl and superoxide free radicals were analyzed by phenanthroline-Fe^2＋ reaction system and pyrogallol autoxidation, The results are stated below ： （ 1 ） the contents of soluble protein and free amino acids gradually increase during the enzymatic hydrolysis, （2） the sum total of peptides increases in the first 16 h and decreases thereafter, （3） the dissolving of insoluble chicken protein and the degrading of peptides with the relative molecular mass （RMM） more than 10000 nearly end up after 4h, （4） the percentage of peptides with the RMM between 5000 and 10000 greatly increases in the first 4 h, then decreases in the next 4 h, till an unnoticeable fluctuation （P 〉 0. 1 ）, （5） the percentage of peptides with the RMM between 3 000 and 5 000 nearly keeps unchanged during the enzymatic hydrolysis （ P 〉 0. 1 ）, and （6） the percentage of peptides with the RMM less than 3 000 obviously increases in the first 8 h, and then remains constant （ P 〉 0. 1 ）. Moreover, the unhydrolyzed sample and the hydrolysates of chicken with various hydrolysis time exhibit noticeable scavenging activities on hydroxyl and superoxide free radicals, and the activity of the former is stronger, which is related to the compositions of peptide and amino acid in the hydrolysates.

关 键 词：鸡肉蛋白 酶解 自由基清除活性 游离氨基酸 肽 

分 类 号：Q814.9[生物学—生物工程]