乳杆菌A-2的乳清分离蛋白水解产物的抗氧化活性评价  

Evaluation of antioxidant activity of the hydrolysate from whey protein isolate by Lactobacillus sp.A-2

作　　者：藏传刚[1] 吴孝霞 李宏玲[1] 金珊珊[1] 骆训邦 史春兰 曹新 关宏[1] 张杰[1] ZANG Chuangang;WU Xiaoxia;LI Hongling;JIN Shanshan;LUO Xunbang;SHI Chunlan;CAO Xin;GUAN Hong;ZHANG Jie(Qiqihaer Medical University,Qiqihaer 161006)

机构地区：[1]齐齐哈尔医学院,齐齐哈尔161006

出　　处：《中国食品添加剂》2021年第6期11-14,共4页China Food Additives

基　　金：黑龙江省大学生创新创业训练计划项目(No.20131123002);齐齐哈尔医学院博士专项科研基金(QY2016B-11)。

摘　　要：为了评价以乳清分离蛋白为底物制备的乳杆菌A-2静息细胞水解产物的抗氧化活性。采用单因素实验优化乳杆菌A-2静息细胞水解非热处理的乳清蛋白的条件、ORAC(Oxygen Radical Absorption Capacity)法评价不同水解产物的抗氧化活性。结果表明,乳杆菌A-2静息细胞在pH7.0、培养温度在39℃的条件下水解非热处理的乳清蛋白48h,水解产物的抗氧化活性最强,相对ORAC值为0.77mmol TE/L。乳杆菌A-2具有水解乳清蛋白的能力,水解产物具有较强的抗氧化活性,为进一步研制乳酸菌的发酵功能食品提供理论依据。To investigate antioxidant activity of the resting cell hydrolysate produced by Lactobacillus sp.A-2 using whey protein isolate as the substrate.Single factor experiment was employed to optimize the hydrolysis condition of Lactobacillus sp.A-2 resting cell using non-thermal procession whey protein as substrate.Evaluation of the antioxidant activity of the hydrolysates was carried out by ORAC assay.It showed that non-thermal procession whey protein was hydrolysised at pH7.0 and 39℃for 48h,the antioxidant activity of the hydrolysate was higher,relative ORAC value was 0.77 mmol TE/L.Lactobacillus sp.A-2 has the ability to hydrolyze the whey protein,the hydrolysate possesses higher antioxidant activity,the results provided the theoretical basis for further development of the functional foods fermented by lactic acid bacteria.

关 键 词：乳清蛋白 乳杆菌 静息细胞 抗氧化活性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] R378.992[轻工技术与工程—食品科学与工程]