酪蛋白酶解物体外抗氧化作用的研究  

Study on Antioxidant Activities of Hydrolysed Casein in Vitro

作　　者：胡文琴[1] 王恬[1] 霍永久[1] 张金霞[1] 

机构地区：[1]南京农业大学动物科技学院,江苏南京210095

出　　处：《食品科学》2004年第4期158-162,共5页Food Science

基　　金："十五"国家重大专项科技攻关计划(2002BA574A-10-1-6)

摘　　要：采用正交试验设计,以羟自由基清除率为衡量指标,筛选三种蛋白酶水解酪蛋白的最佳条件。试验结果表明,木瓜蛋白酶最佳酶解条件为pH7.5,酶浓度8%,温度45℃,反应时间90min,羟自由基清除率为71.28%,与同浓度维生素C、维生素E的清除率差异均不显著(p>0.05);枯草杆菌蛋白酶(As1.398)最佳酶解条件为pH7.0,酶浓度2%,温度50℃,反应时间90min,羟自由基清除率为68.60%;胃蛋白酶最佳酶解条件为pH1.4,酶浓度6%,温度37℃,反应时间30min,羟自由基清除率为66.53%。试验发现,不同的酪蛋白酶解物都有抗脂质过氧化作用,最大抑制率为59.28%。The hydrolisis conditions of papain, subtilisin(As1.398) and pepsin with the criterion of scavenging activity ofhydroxyl radical of hydrolysed casein were studied by the orthogonal experiment design. The optimum conditions of papainhave been found as follows: pH7.5, enzyme concentration 8%, hydrolysis temperature 45℃ and hydrolysis time 90min. Themaximum scavenging rate of hydroxyl radical (71.28%) of the hydrolysate by papain did not differ siginificantly from that of thesame concentration of Vitamin C and Vitamin E(p>0.05). The optimum conditions of subtilisin have been found as follows, pH7.5, enzyme concentration 8%, temperature 45℃, hydrolysis time 90min with the maximum scavenging rate of hydroxyl radicalas 68.60%. The optimum conditions of pepsin have been also found as follows: pH7.5, enzyme concentration 8%, temperature45℃ and hydrolysis time 90 min; with the maximum scavenging rate of hydroxyl radical as 66.53%. Enzymic hydrolysates ofcasein could inhibit lipid oxidation and the maximum inhibition rate could go up to 59.28%.

关 键 词：酪蛋白 酶解物 抗氧化作用 羟自由基 清除作用 

分 类 号：Q51[生物学—生物化学]