干酪乳清水解产物的抗氧化活性研究

Antioxidant activity of the hydrolysates of cheese whey

选用新鲜干酪乳清为原料,研究碱性蛋白酶对乳清水解产物的抗氧化活性。以水解产物的亚铁还原能力、对卵磷脂脂质氧化体系的过氧化抑制作用、羟自由基清除能力和超氧阴离子自由基的清除能力为指标评价乳清水解产物的抗氧化能力。结果表明,乳清在水解前经过预热处理并不能增加其水解产物的抗氧化活性,1 h水解物的亚铁还原能力最高,2 h水解产物对卵磷脂脂质氧化体系的过氧化抑制作用最高,抑制率达到24.82%;2 h水解产物羟自由基清除率最高,达到70.28%;2 h水解产物超氧阴离子自由基清除率最高,达到21.4%。但是乳清水解产物的抗氧化能力与水解度没有线性关系。

The antioxidant activity was studied for the whey hydrolysate with alcalase proteases. The degree of hydrolysis （DH） was determined, the antioxidant activity in a liposome system with thiobarbituric acid-reactive substances （TBAIKS） as the indicator, reducing power, superoxide and hydroxyl free radical scavenging activity of the various hydrolysates were evaluated. The results showed The 1h alcalase hadrolysates had the highest reducing power; The 2 h alcalase hadrolysates had the highest antioxidant activity in a liposome system with thiobarbituric acid-reactive substances, it can be approached to 24.82%; the most effectively scavenging activity of hydroxyl radical can be approached to 70.28%; the most effectively scavenging activity ofsuperoxide and hydroxyl free radical can be approached to 21.4%. But the antioxidant activity had not linearity related to the DH.