金带细鲹鱼肉蛋白酶解物水解度与其抗氧化性和功能特性间的相互关系  

Correlation between degree of hydrolysis and antioxidative activity or functional properties of Yellow Stripe Trevally meat protein hydrolysates

作　　者：卢彬[1] 王忠合[2] 傅力[2] 王军[2] 邹敏[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]韩山师范学院生物系,广东潮州521041

出　　处：《食品工业科技》2015年第7期88-92,96,共6页Science and Technology of Food Industry

基　　金：广东省自然科学基金项目(S2013040015478);广东省高校优秀青年创新人才培养计划项目(2013LYM0056);韩山师范学院青年基金项目(LQ201202);韩山师范学院博士启动项目(QD20130516&QD20140324);韩山师范学院一般项目(LY201306);潮州市科技计划项目(2013X05&2013X06)资助

摘　　要：采用胰蛋白酶水解金带细鲹鱼肉蛋白制备不同水解度(10.8%、14.9%、19.0%和21.7%)的酶解产物,研究水解度与酶解产物抗氧化性和功能特性的关系。抗氧化性分析表明,低水解度处理显著增大了酶解物清除羟基自由基的能力、清除DPPH自由基的能力和螯合亚铁离子的能力(p<0.05),而高水解度处理则增强了酶解产物的金属还原力(p<0.05)。功能特性结果表明:随着水解度的增大,酶解产物的溶解度逐渐增大,而乳化活性和乳化稳定性逐渐降低,起泡性和泡沫稳定性也降低。同时,随着p H的增加,酶解物的溶解性和乳化稳定性呈先下降后上升的趋势,而起泡性和泡沫稳定性则随着p H的增加而降低。上述分析表明,适当的酶解处理对改善金带细鲹鱼肉蛋白的功能特性及抗氧化活性具有一定的作用。Antioxidative activity and functional properties of hydrolysates from Yellow Stripe Trevally （Selaroides leptolepis） meat protein, hydrolyzed by trypsin with different degree of hydrolysis（ DH, 10.8%, 14.9%, I9.0% and 21.7% ）,were investigated.Results showed that hydrolysis at lower DH significantly improved the hydroxyl radical- scavenging activity, Fe2＋-chelating ability and DPPH radical- scavenging activity （ p 〈 0.05 ）. However, hydrolysates at higher DH showed better metal reducing power （p 〈 0.05）. Hydrolysis treatment improved the solubility of the hydrolysates, while emulsifying activity and foaming capacity of the hydrolysates decreased as degree of hydrolysis increased.Moreover,solubility and emulsifying properties of the hydrolysates firstly declined then rised as pH increased.However, foaming capacity and foaming stability of the hydrolysates decreased as pH increased. Thus,the above results revealed that appropriate hydrolysis provided an approach to significantly enhance functional properties and antioxidant activity of Yellow Stripe Trevally meat proteins.

关 键 词：金带细鲹 蛋白水解物 水解度 功能特性 抗氧化性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]