罗非鱼肉蛋白酶解液的抗氧化活性  

Antioxidant Properties of Tilapia (Oreochromis niloticus) Protein Hydrolysates Prepared with Different Proteases

作　　者：马赛蕊[1,2] 胡晓[1,3] 吴燕燕[1] 李来好[1] 陈胜军[1] 杨贤庆[1] 郝淑贤[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,广东广州510300 [2]上海海洋大学食品学院,上海201306 [3]中国科学院南海海洋研究所,广东广州510300

出　　处：《食品科学》2012年第19期52-56,共5页Food Science

基　　金：“十二五”国家科技支撑计划项目(2012BAD28B06);国家农业科技成果转化资金项目(2010GB23260577;2010GB2E000335);国家现代农业产业技术体系建设专项(CARS-49);广东省海洋渔业科技推广专项(A201101C01);中央级公益性科研院所基本科研业务费专项(2011TS01)

摘　　要：采用胰蛋白酶、复合蛋白酶、风味蛋白酶、木瓜蛋白酶、菠萝蛋白酶、罗非鱼胃蛋白酶和罗非鱼肠蛋白酶分别酶解罗非鱼肉蛋白,研究并比较不同酶对罗非鱼肉蛋白的酶解效果及产物的抗氧化特性。结果表明:7种酶的酶解液都显示了一定的抗氧化性,其中木瓜蛋白酶酶解液水解度(DH)最高,为20.85%,对DPPH自由基、O2-.清除率均最佳,分别为75.74%、34.35%;罗非鱼胃蛋白酶酶解液的DH为17.03%,对.OH清除率和还原力均最高,分别为60.51%、0.653。整体的抗氧化性能显示:罗非鱼胃蛋白酶和木瓜蛋白酶酶解罗非鱼肉蛋白得到的酶解液的抗氧化活性优于其他酶。This study was designed to compare the hydrolysis efficiencies of trypsin, protamex, flavourzyme, papain, bromelin, and two kinds of endogenous proteases derived from the stomach and intestine of tilapia, respectively for tilapia meat. Meanwhile, we compared antioxidant properties of the resulting hydrolysates. All these seven hydrolysates had antioxidant effects. The highest degree of hydrolysis （20.85%） for tilapia meat was obtained using papain. Moreover, the final hydrolysate presented optimum DPPH and superoxide anion radical scavenging rates, which were 75.74%, 34.35%, respectively. Pepsin provided a degree of hydrolysis of 17.03% and maximum hydroxyl radical scavenging rate and reducing power （60.51% and 0.653, respectively）. Taken together, these results suggest that hydrolysates with better antioxidant activity can be produced by hydrolyzing tilapia meat with either papain or pepsin in comparison with other five proteases.

关 键 词：罗非鱼 酶解液 抗氧化活性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程] TS218[轻工技术与工程—食品科学与工程]