草鱼鱼鳞蛋白酶解产物功能特性及其抗氧化活性  

Studies on Functional Properties and Antioxidant Activity of Protein Hydrolysates from Grass Carp(Ctenopharyngodon idellus) Scale

作　　者：安然[1] 罗永康[2] 尤娟[2] 李雪[2] 吕元萌 

机构地区：[1]中国农业大学烟台研究院,山东烟台264670 [2]中国农业大学食品科学与营养工程学院,北京100083 [3]山东荣信水产食品集团股份有限公司,山东日照276800

出　　处：《食品与发酵工业》2011年第8期76-80,共5页Food and Fermentation Industries

基　　金：现代农业产业技术体系建设专项资金资助(CARS-46);国家自然科学基金(30871946)

摘　　要：将草鱼鱼鳞在60℃下经胃蛋白酶及木瓜蛋白酶酶解,制备了不同水解度的酶解产物,并测定了其功能特性及抗氧化性。结果显示:两种蛋白酶酶解产物的溶解性和热稳定性较高,尤其是木瓜蛋白酶酶解产物的溶解性均大于91.60%。随着水解度的增大,酶解产物的溶解性增强,乳化性和起泡性逐渐减小,且胃蛋白酶酶解产物在乳化性和起泡性方面都明显好于木瓜蛋白酶酶解产物。在木瓜蛋白酶酶解的两种产物中,随着水解度升高酶解产物的亚铁离子螯合能力、还原力和清除DPPH自由基的能力均下降。结果表明酶解产物的功能特性及抗氧化性与水解度有一定关系(P<0.05)。The grass carp scale contains abundant collagen. The hydrolyzed collagen is of many functions. In order to apply the theory in further research of grass carp scale, protein from grass carp （ Ctenopharyngodon idellus） scale were hydrolyzed by Pepsin （HPe） and Papain （HPa） with different （1 h ,6h） hydrolysis time. In the meanwhile, its functional properties and antioxidant activity were investigated. The result showed that HPe and HPa had high solubility and heat stability, especially HPa whose solubility was higher than 91.60%. As the DH rising, the solubility increased while emulsion activity index and foaming capacity decreased of both HPe and HPa, and HPe possessed a better emulsion activity index and foaming capacity than HPa. Between the two kinds of HPa separated by different DH, the metal chelating activity, the reducing power and DPPH radical scavenging activity all decreased as the DH rising. In conclusion, the functional properties and antioxidant activity of protein hydrolysates from grass carp scale were influenced by the DH （P 〈 0.05）.

关 键 词：草鱼鱼鳞 胶原蛋白 功能特性 抗氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]