乳清蛋白水解物抗氧化活性的研究

Study on Antioxidant Activity of Whey Protein Hydrolysates

本实验主要研究了乳清蛋白的碱性蛋白酶水解产物在不同体系中的抗氧化活性。通过测定水解物对卵磷脂脂质氧化体系的硫代巴比妥酸值(TBARS)抑制作用、过氧化值(PV)的抑制作用、亚铁还原能力、金属离子螯合能力、DPPH自由基清除能力,研究乳清多肽的抗氧化活性。结果表明,底物浓度为5%、蛋白酶量的添加量为2%、水解时间为5h时乳清蛋白的水解物具有最强的抗氧化能力;碱性蛋白酶制备的乳清蛋白水解物的抗氧化能力与底物浓度、水解时间、溶解度等有关。

Free radical-scavenging ability and antioxidant activity of whey protein hydrolysates were examined in different systems,including reducing ability,inhibition of PV(peroxide value) and TBARS(thiobarbituric acid-reactive substances),metal ion chelating activity and DPPH radical-scavenging activity.The results showed that the hydrolysates from 5% whey protein hydrolyzed by alkaline protease(Alcalase) at the amount of 2% for 5h have the strongest antioxidant activity,which is influenced by substrate concentrat...