高压处理对酪蛋白酶解产物抗氧化活性的影响  

Effect of High Pressure Treatment on Antioxidant Activity of Casein Hydrolysates

作　　者：白腾辉 马汉军[1] 潘润淑[1] 刘本国[1] 马亚萍[1] 郝振宇[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《高压物理学报》2015年第6期467-474,共8页Chinese Journal of High Pressure Physics

基　　金：农业部公益性行业科研专项(201303083);河南省高校科技创新团队支持计划(13IRTSTHN006)

摘　　要：研究了高压处理条件和处理对象对胰蛋白酶水解酪蛋白特性及产物抗氧化活性的影响。以水解度、DPPH自由基、超氧阴离子自由基、羟基自由基和还原力为测定指标,研究了高压处理胰蛋白酶、酪蛋白、酪蛋白+胰蛋白酶后的酶解特性和产物的抗氧化活性。结果表明:在水解度方面,高压对酪蛋白的处理效果比胰蛋白酶好,在200MPa的压力下保压20min时,酪蛋白的水解度提高了31.14%,但是高压对酪蛋白+胰蛋白酶的处理效果不佳;经100MPa保压15min或50MPa保压5min处理后胰蛋白酶的酶解产物对DPPH自由基和超氧阴离子自由基有较强的清除能力,而经150MPa保压10min处理的酪蛋白以及经150MPa保压15min处理的酪蛋白+胰蛋白酶的酶解产物在羟基自由基的清除能力和还原力方面表现更好,并且酶解产物的抗氧化活性与水解程度不成正相关。The effects of high pressure treatment on enzymatic hydrolysis of casein hydrolyzed by trypsin and antioxidant activities of protein hydrolysates were investigated. Based on our measured data of hydrolysis （DH） ,DPPH radical, superoxide anion radical,hydroxyl radical scavenging activities and reducing power,we studied the hydrolysates and antioxidant activities as resulting from the high- pressure treatment of enzymatic hydrolysis of casein, trypsin, with and without the addition of casein to each and all of them. The results show that the high pressure treatment has a better effect on casein than on trypsin in terms of the DH which increases bY 31. 14% under the optimal condition of 200 MPa for 20 min, while the treatment effect is not as satisfactory for casein-trypsin mixture. In cases of DPPH and hydroxyl radical scavenging activities, the high pressure has a greater effect on trypsin compared with that on casein under 100 MPa/15 min or 50 MPa/5 min. Besides,the hydroxyl radical scavenging activity of casein treated at 150 MPa for 10 min and the reducing power of casein- trypsin mixture processed under 150 MPa for 15 min increase more markedly. Moreover,no correlation has been found between the antioxidant activities of the hydrolysates and their enzymatic properties.

关 键 词：高压处理 酪蛋白 酶解产物 抗氧化活性 

分 类 号：O521.9[理学—高压高温物理]