酶法制备鲢鱼蛋白抗氧化肽研究  

Study on preparation of antioxidant peptides of silver carp proteins

作　　者：尤娟[1] 罗永康[1] 沈慧星[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国农业大学理学院,北京100083

出　　处：《渔业现代化》2010年第3期42-47,共6页Fishery Modernization

基　　金：现代农业产业技术体系建设专项资金资助(nycytx-49);国家自然科学基金(30871946);国家科技支撑计划(2008BAD94B06;2008BAD91B01)

摘　　要：为制备具有良好抗氧化活性的鲢鱼蛋白肽段,选择了5种蛋白酶在相同酶活力下水解鲢鱼鱼肉蛋白,通过三硝基苯磺酸法(TNBS法)和分光光度法分别测定了鲢鱼鱼肉蛋白的水解度及酶解产物的抗氧化活性,并分析了水解度与抗氧化各指标间的相关性。结果表明:鲢鱼鱼肉蛋白的5种酶解产物中,碱性蛋白酶酶解鲢鱼鱼肉蛋白5 h后的水解度最高;清除DPPH自由基能力和还原力较强的是胃蛋白酶酶解产物,其清除DPPH自由基能力最高达到了61%,还原力最高达到了1.6;酶解产物的水解度和还原力分别与亚铁离子螯合力具有显著的相关性(P(0.05)。酶的种类对鲢鱼蛋白的水解度和酶解产物的抗氧化活性有较大的影响。In order to prepare the silver carp protein peptides which have antioxidant activity,silver carp protein was hydrolysed with 5 common proteases in the same enzyme activity.The hydrolysis degree and DPPH radical-scavenging activity of hydrolysate were determined by TNBS method and spectrophotometer.The relativity between the degree of hydrolysis and antioxidant activity were also analyzed.The results showed that the highest hydrolysis degree of hydrolysate was hydrolysed 5 h by Alcalase 2.4L（P﹤0.05）.Pepsin hydrolysate was the most powerful on scavenging DPPH radical and reducing activity and its eliminating rate was 61% and 1.6,respectively.There were marked relativity between the degree of hydrolysis and metal-chelating activity,and also between reducing power and metal-chelating activity（P﹤0.05）.Different proteases had different effects on hydrolysis degree and antioxidants activity.

关 键 词：鲢鱼蛋白 酶解 抗氧化 相关性 

分 类 号：S986[农业科学—捕捞与储运]