摘要
以马氏珍珠贝肉为原料固体发酵制备米曲霉,采用还原力、DPPH自由基清除力、氧自由基清除能力(ORAC)三种指标评价酶解过程中抗氧化性的变化。利用总氮、氨氮、肽含量以及色泽表征蛋白质降解规律,并进一步探究其蛋白降解规律与抗氧化活性之间的内在联系。结果表明,酶解液的抗氧化性随酶解时间的延长大体呈现增加的趋势,酶解36h后,还原力增加到初始的2.20倍;DPPH自由基清除力增加至初始的1.55倍;ORAC最大达到2834.67μmolTrolox/g,是等质量的谷胱甘肽的1.13倍。总氮增加到初始的1.89倍,氨氮增加到初始的2.57倍。在颜色变化方面,色深物质和色率均随着酶解时间的延长而增加。通过相关性分析发现氨氮的变化与抗氧化性之间有显著的相关性。
Aspergillus oryzae was cultivated with Pinctada martensii on solid culture medium,then it was hydrolysed.Reducing power,DPPH radical scavenging activity,oxygen radical absorbance capacity（ORAC） were used to evaluate the hydrolysate＇s antioxidant activity.Total nitrogen,ammonia nitrogen,peptide and color were used to stand for the laws of protein degradation,the relationship between protein degradation＇s laws and hydrolysate＇s antioxidant activity was also researched.The results showed that the antioxidant activity of the fluid showed an increasing trend with the increasing hydrolysis time,the reducing power was 2.20 times as much as before.DPPH radical scavenging activity was 1.55 times as much as before.ORAC reached the maximum of 2834.67μmol Trolox/g（36h）,which was 1.13 times as much as the equal quality of the glutathione.The total nitrogen was 1.89 times as much as before,the ammonia nitrogen was 2.57 times as much as before.As for the change of colour,both of dark substance and the rate of color showed an increasing trend with the increasing hydrolysis time.According to the correlation analysis,the relevance between the change of ammonia nitrogen and the antioxidant activity was significant.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第22期123-126,132,共5页
Science and Technology of Food Industry
基金
广东省中国科学院全面战略合作项目(2010A090100023)
广东省水产蛋白改性技术研究团队专项(2011A020102005)
广东省教育部科技部企业科技特派员行动计划专项项目(2009B090600120)
关键词
马氏珍珠贝肉
酶解
蛋白质降解
抗氧化性
Pinctada martensii
hydrolysate
protein degradation
antioxidant activity
