鸡肉蛋白酶解产物稳定性的研究  

STABILITY OF THE ANTIOXIDANT ACTIVITY OF CHICKEN PROTEIN HYDROLYSATE

作　　者：周雪松[1] 赵谋明[2] 

机构地区：[1]广州合诚实业有限公司,广东广州510530 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品研究与开发》2007年第8期1-4,共4页Food Research and Development

基　　金："十一五"国家科技支撑计划重点项目(2006BAD27B00);广东省科技计划项目(2004A20302003)

摘　　要：为研究鸡肉蛋白酶解产物抗氧化活性的稳定性,采用木瓜蛋白酶水解鸡肉蛋白,研究灭酶方法、蒸发浓缩、干燥以及贮藏时间对鸡肉蛋白酶解产物抗氧化活性的影响。研究表明:灭酶方法、蒸发浓缩、干燥对鸡肉蛋白酶解产物的DPPH自由基清除活性、还原力影响均不显著(P>0.05);鸡肉蛋白酶解产物无论是以冷藏液、冷冻液还是干燥粉末形式贮藏,其DPPH自由基清除活性和还原力在半年内均无明显变化(P>0.05),证明鸡肉蛋白酶解产物的抗氧化活性具有良好的热稳定性和贮藏稳定性。To evaluate the stability of antioxidant activity of chicken protein hydrolysate （CPH）, chicken protein was hydrolyzed by papain to investigate the effect of enzyme inactivation methods, evaporative condensation, dehydration methods and preserving time on the antioxidant activity of CPH. Results show that enzyme inactivation methods, evaporative condensation and dehydration methods had no significant effect on DPPH scavenging activity and reducing power of CPH（P〉0.05 ）, and the CPH preserved as chilly liquid, frozen solid or dried powder also had no remarkable influence on its DPPH scavenging activity and reducing power in half a year （P〉0.05）. It suggests that the antioxidant activities of CPH had good thermal stability and preserving stability.

关 键 词：鸡肉蛋白酶解产物 抗氧化活性 热稳定性 贮藏稳定性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]