鳙鱼蛋白酶解液清除自由基的研究

Elimination of Free Radicals by Proteinase Hydrolysates from Bighead Carp

以鳙鱼肉为原料,通过对水解度的分析和对可溶性短肽的测定研究了不同蛋白酶的酶解效果,并分别利用分光光度法、Deoxyribose筛选法及邻苯三酚氧化法对鳙鱼蛋白酶解液在体外清除自由基的能力进行了比较。试验结果表明:鳙鱼蛋白经酶解后可提高对自由基DPPH.、.OH和O2.-的清除活性,水解至一定时间后酶解液的清除活性达到最大,随后减少;不同的酶对清除能力的影响不同,碱性蛋白酶Alcalase的酶解液清除能力较强;酶解液对不同的自由基表现出不同的清除活性,提示酶解液对不同自由基存在着不同的抗氧化机制。

The enzymatic hydrolysis degree （%DH） and short peptide levels from bighead carp （ Aristichthys nobilis ） protein were determined and elimination of free radicals by the hydrolysates was studied by spectrophotometer, Deoxyribose filtration and Marklund method. The results revealed that the hydrolysate could scavenge the α, α - diphenyl -β - picrylhydrazyl radical （DPPH·）, hydroxyl radical （·OH） and superoxide radical （ O2· ^- ） after enzymatic modification and showed different activities on various free radicals. The radical scavenging activity of the hydrolysate was found to be the maximum after a short period of hydrolysis and then to decrease. The scavenging activity was different due to the application of different proteases. The hydrolysate with Alcalase showed stronger scavenging activity.