猪血球水解蛋白质的功能特性和抗氧化性  

Functional Characteristics and Antioxidation of Protein Hydrolysate from Porcine Red Blood Corpuscle

作　　者：姚晓蕾[1] 熊双丽[1] 张晓娟[1] 郭利萍[1] 

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621000

出　　处：《精细化工》2014年第5期617-622,626,共7页Fine Chemicals

基　　金：四川省科技厅项目(11ZS2013)~~

摘　　要：该研究以热处理后的猪血球冻干粉为原料，通过碱性蛋白酶酶解制备水解蛋白质，并对所制备的水解蛋白质的功能特性和体外抗氧化活性进行研究。结果表明，该水解蛋白质具有较好的溶解性、吸湿性和保湿性及一定的起泡性，较弱的乳化性和泡沫稳定性，相对分子质量主要分布在2000～3000。体外抗氧化研究表明，水解蛋白质能够有效地清除·OH、DPPH·，抑制脂质过氧化，同时具有较强的总抗氧化能力和金属螯合能力。Abstract ：The porcine red blood corpuscle was hydrolized by alcalase, and the protein hydrolysate was prepared. The functional properties including protein solubility, emulsifying activity index （EAI） and emulsion stability index （ESI）, foaming capacity and foam stability of protein hydrolysate were analyzed. Its antioxidant activity was also studied. The results show that the protein hydrolysate had high water solubility, water adsorption, water retention, medium foam formation, low stability for emulsifying property and foam keeping. Its molecular weight was distributed mainly over 2 000 - 3 000. The studies on its antioxidant activity show that protein hydrolysate had eliminating capability on · OH radical,DPPH · radical, hpid peroxidation, and also had significant total antioxidant capacity and chelating ability on ferrous ions.

关 键 词：猪血球 水解蛋白质 功能性质 抗氧化性质 食品与饲料用化学品 

分 类 号：TQ925.2[轻工技术与工程—发酵工程]