乳清蛋白肽的制备及羟自由基的清除作用  

Preparation of whey polypeptides and its effects on scavenging hydroxyl radicals

作　　者：包怡红[1] 李雪龙[1] 徐思源[1] 余萍[1] 

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040

出　　处：《中国乳品工业》2006年第8期23-26,共4页China Dairy Industry

基　　金：哈尔滨市科委青年基金项目(010-413923)

摘　　要：以全乳清为原料,利用碱性蛋白酶对乳清蛋白进行降解。结果表明,水解后的蛋白多肽对Fenton体系产生的羟自由基有清除能力。并通过正交试验,得出最优水解条件,即碱性蛋白酶[E/S]=1%,温度为60℃,pH=8.0,时间为1h,水解度12.46%的条件下,乳清蛋白肽的羟自由基清除能力最强,达到93.50%。This paper studied the hydrolyztic process of the whey protein by Alcalase. And the results obtained indicated that the whey polypeptides had the scavenging activity of the hydroxyl radical in Fenton reaction. The optimum conditions of enzymic hydrolysis technology that we got by orthogonal experiment was [E/S] （enzyme-substrate concentration rate）=1%, temperature=60℃, ph=8.0 for lh, and DH= 12.46%, the most effectively scavenging activity of hydroxyl radical can be approached to 93.50%.

关 键 词：乳清蛋白肽 水解 羟自由基 清除能力 

分 类 号：TQ936.16[化学工程]