牦牛乳酪蛋白酶解产物清除DPPH自由基活性分析  

Scavenging Activity of Enzymatic Hydrolysate of Yak Casein on DPPH Radical

作　　者：毛学英[1] 吴思嘉[1] 范金波[1] 徐世平[1] 王晶[1] 谷俊男[1] 任发政[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,教育部-北京市功能乳品重点实验室,北京100083

出　　处：《现代食品科技》2008年第7期624-626,634,共4页Modern Food Science and Technology

基　　金：国家863计划资助项目(2008AA10Z320);国家科技支撑计划(2006BAD04A06);中国农业大学青年启动基金(2006020)

摘　　要：以牦牛(Bos grunniens)乳酪蛋白为原料,用胃蛋白酶、胰蛋白酶、碱性蛋白酶、木瓜蛋白酶和风味蛋白酶制备酪蛋白酶解产物,分别测定其DPPH自由基清除活力,发现碱性蛋白酶酶解产物的清除活力显著高于其他酶解产物(p<0.05)。测定不同水解时间点酪蛋白酶解产物的DPPH自由基清除活力,发现第7h酶解产物的清除活力显著高于其它水解时间点的样品(p<0.05)。还分析了碱性蛋白酶7h酶解产物的理化指标,发现其水解度、三氯乙酸氮溶解指数和蛋白质回收率均较高,表明此时大部分酪蛋白已降解,且酶解产物中短肽段的含量较高,用碱性蛋白酶制备具有DPPH自由基清除能力的酪蛋白酶解产物时得率较高,而其氨基氮含量相对较低,适宜作为保健食品功能性基料。The DPPH radical scavenging activity of enzymatic hydrolysate of yak casein by different enzymes was studied. It was found that hydrolysates catalyzed by Alcalase showed the highest scavenging effect （p〈0.05）. Its scavenging effect varied with the hydrolysis time. When the hydrolysis time was 7 h, the obtained hydrolysate had the highest antioxidation property （ p〈0.05）.Besides, the hydrolysis degree, TCA-soluble nitrogen index, short chain peptide content and protein recovery rate of casein hydrolysate by Alcalase for 7 h were very high, indicating a degradation of the most yak casein. In addition, the amino acid content of this hydrolysate was much lower than 15%.

关 键 词：牦牛乳 酪蛋白 酶解产物 DPPH自由基清除活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]