鸭蛋清蛋白多肽体外抗氧化活性的研究  

Study on antioxidant activity of peptide by enzymatic hydrolysis of duck egg white protein

作　　者：吴晖[1] 任尧[1] 李晓凤[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2011年第7期91-95,共5页Science and Technology of Food Industry

基　　金：新世纪优秀人才支持计划项目(NCET-060746);教育部高校博士点基金资助项目(200805611022)

摘　　要：对经"蛋清水解专用蛋白酶-碱性蛋白酶"和"碱性蛋白酶-胰蛋白酶"双酶分步酶解鸭蛋清蛋白得到的多肽的抗氧化活性进行了研究。结果表明,当"蛋清水解专用蛋白酶-碱性蛋白酶"酶解蛋清蛋白的水解度为21%时,多肽的抗氧化活性最高,其对二苯代苦味酰基自由基(DPPH·)、羟基自由基(·OH)、超氧阴离子(O2-·)的清除率和对大豆卵磷脂过氧化作用的抑制率分别为75.76%、84.17%、72.73%和47.59%;当"碱性蛋白酶-胰蛋白酶"酶解蛋清蛋白的水解度为15%时,多肽的抗氧化活性最高,其对DPPH·、·OH、O2-·的清除率和对大豆卵磷脂过氧化作用的抑制率分别为75.15%、93.84%、58%和40.51%。产物肽的分子量均分布在小于5300D的范围内。Peptides which were required by enzymatic hydrolysis of duck egg white protein using two pairs of enzymes ＂Specific enzyme- Alcalase 2.4L＂ and ＂Alcalase 2.4L- Trypsin＂ were studied on antioxidant activity. It was determined that the peptide obtained the best antioxidant activity when DH was 21% by enzymatic hydrolysis of duck egg white protein using ＂Specific enzyme- Alcalase 2.4L＂. In this situation, respectively, the values of scavenging DPPH · , · OH,O2- · were 75.＇76% ,84.17% ,＇72.73% ,and the value of the anti-lipid peroxidation of the peptide was 47.59%.The peptide obtained the best antioxidant activity when DH was 15% by enzymatic hydrolysis of duck egg white protein using ＂Alcalase 2.4L-Trypsin＂. In this situation, respectively, the values of scavenging DPPH · , · OH,O2- · were 75.15% ,93.84% ,58% ,and the value of the anti-lipid peroxidation of the peptide was 40.51 %.Their molar weights were less than 5300D.

关 键 词：鸭蛋清蛋白 活性肽 自由基 抗氧化 水解度 

分 类 号：TS201.21[轻工技术与工程—食品科学]