大米蛋白酶水解物的抗氧化活性研究  

Antioxidative activity of enzymic hydrolysates of rice protein

作　　者：贾薇[1] 于国萍[1] 孟宪金[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《食品科技》2008年第9期149-152,共4页Food Science and Technology

摘　　要：利用Alcalase蛋白酶水解大米蛋白0.5～6h。用pH-stat法测定其水解度,并在卵磷脂脂质氧化体系中,测定硫代巴比妥酸反应物质(TBARS),得出5h的碱性蛋白水解产物具有较高的抗氧化活性。测定不同浓度下的大米蛋白水解产物(5h)的还原能力和清除自由基能力,以及对大米蛋白水解物进行氨基酸分析。结果表明,随着酶解物浓度的增加,还原能力和清除DPPH能力也逐渐增大;而且证实这与蛋白水解后的结构以及水解产物中的短肽、氨基酸有关。The rice protein was hydrolyzed for 0.5-6 h by Alcalase proteinase, Degree of hydrolysis was measured by pH-stat. Inhibition oxidant activity was evaluated in liposome system by TBARS. The result discovered that 5 h hydrolysates of rice protein possessed stronger antioxidant activity. The reducing power and radical scavenging activity of hydrolysates with different concentrations were measured, and analyzed amino acid. The results showed that the reducing power and the DPPH radical-scavenging activity were increased with concentrations. And it confirmed stronger antioxidant activity was related to structure and peptides, amino acid compositions of hydrolysates of rice protein.

关 键 词：大米蛋白 酶水解物 抗氧化 

分 类 号：TS201.4[轻工技术与工程—食品科学]