摘要
研究了Alcalase降解水不溶性鸡肉蛋白的规律及其产物清除DPPH自由基活性。结果表明,随酶解时间延长,可溶性蛋白质、氨基酸含量不断增加,而肽含量则在水解前8h达到最大,随后不断降低;肽的分子量分布趋势总体表现为大分子量的肽逐渐减少,小分子量肽的含量逐渐增多,肽分子量分布图中肽峰值不断向后推移;Alcalase对分子量在3000～15000Da间的肽段降解能力较弱,水解24h后,这部分肽占总肽量的比值仍为89.93%。水不溶性鸡肉蛋白Alcalase酶解产物有明显的清除DPPH活性,其清除DPPH活性在酶解4h时达到最大,随后不断下降;对于同一酶解时间的产物,浓度越大,其清除DPPH活性越强,但其清除DPPH能力并不与酶解液浓度成倍数关系。
Water -insolvable chicken meat protein was hydrolyzed by Alcalase to study the protein degradation and the scavenging effects of the hydrolysate on DPPH free radicals. Content of soluble protein and free amino acids increase steadily during hydrolysis. Peptide content increased in the first 8 h, but decreased gradually thereafter. The distribution profiles of peptide showed that large molecular peptides gradually decreased while small molecular peptides gradually increased with the elongation of hydrolysis. Peptides with molecular weight from 3kDa to 15kDa were hard to be degraded by Alcalase, the ratio of these peptides to the whole peptide content was 89.93% after 24 hours＇ hydrolysis. The hydrolysate had a noticeable scavenging activity toward DPPH. The scavenging activity reached the maximum after 4 hours＇ hydrolysis, then decreased thereafter. The scavenging activity had a good but not diploid correlation with the concentration of the hydrolysate.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第11期59-61,共3页
Science and Technology of Food Industry
基金
广东省科技计划项目
农业攻关计划(2004A20302003)。
关键词
水不溶性鸡肉蛋白
酶解
蛋白质降解
清除DPPH活性
water-unsolvable chicken meat protein
enzymic hydrolysis
protein degradation
scavenging activity of DPPH
