两种蛋白水解物的Fenton反应修饰与抗氧化活性变化  

Modification of two protein hydrolysates by Fenton reaction and change of their antioxidant activity

作　　者：高博[1] 徐微[1] 赵新淮[1] 

机构地区：[1]乳品科学教育部重点实验室,东北农业大学,黑龙江哈尔滨150030

出　　处：《食品工业科技》2010年第11期104-107,共4页Science and Technology of Food Industry

基　　金：国家高技术发展计划(863)(2006AA10Z324)

摘　　要：利用碱性蛋白酶分别水解大豆分离蛋白、酪蛋白，对两种水解物进行Fenton反应修饰。用紫外吸收及Lowry法评价修饰反应对两种水解物的影响，结果表明，修饰后产物与原水解物显著不同，表明修饰反应对水解物组成产生影响。抗氧化活性分析发现，大豆分离蛋白水解物的修饰产物的IC50从2．92mg／mL降低至1．36-2．28mg／mL，酪蛋白水解物的修饰产物的IC50从2．80mg／mL降低至0．89～2．12mg／mL，表明Fenton反应可提高修饰产物对DPPH自由基的清除能力。Soy protein isolate hydrolysates or casein hydrolysates were prepared by hydrolysis of soy protein isolate or casein with alcalase 2.4L FG respectively,and then modified by Fenton reaction.Ultraviolet absorption and Lowry assay were applied to estimate the effects of Fenton reaction on the two hydrolysates.The results indicated that the modified hydrolysates were different from the original ones and showed the impacts of Fenton reaction on the compositions of two protein hydrolysates. The antioxidant activities of the modified protein hydrolysates were analyzed for DPPH radical scavenging activity.The analysis results showed that the IC50 values of the modified soy protein isolate hydrolysates or casein hydrolysates on DPPH radical were decreased from 2.92 or 2.80mg/mL to 1. 36-2.28 or 0.89-2.12mg/mL, which clearly indicated that modification of two protein hydrolysates by Fenton reaction improved their free radical scavenging activities.

关 键 词：大豆分离蛋白 酪蛋白 水解物 FENTON反应 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]