鲫鱼蛋白水解及其中性蛋白酶水解液抗氧化活性研究

Enzymatic Hydrolysis of Crucian Meat and Antioxidant Properties of Its Hydrolysate by Nutrase

以O-2·的清除率为指标,使用四种蛋白酶(木瓜蛋白酶,中性蛋白酶,碱性蛋白酶和胃蛋白酶)分别水解不同处理条件下的鲫鱼肉。结果表明,用中性蛋白酶对未脱脂未变性原料水解得到的水解液具有最高的O-2·的清除率。对该水解液的DPPH·清除率、还原力和对油脂氧化抑制能力进行实验,结果表明该水解液具有较强的抗氧化活性。

Superoxide anion radical scavenging capacities of enzymatic hydrolysates from crucian meat pretreated by different conditions were measured, which was hydrolyzed by papain, nutrase, alcalase and pepsin respectively. The experimental results showed that the nutrase hydrolysate from undefatted and undenatured material has the strongest scavenging superoxide anion radical capacity. And its excellent antioxidant activity was confirmed by the experimental results of scavenging DPPH · radical capacity, reducing power, and antioxidation effects on lipid.