鸭蛋蛋清肽抗氧化性的研究

Antioxidation of peptides from duck egg white

将鸭蛋蛋清水解得到蛋清肽,对其抗氧化性进行了研究。鸭蛋蛋清的水解方式有木瓜蛋白酶单酶水解和木瓜蛋白酶+中性蛋白酶分步水解,将所得水解物冷冻干燥后配成一定浓度溶液,测定其抗氧化性;同时对比将所得水解物进行脱盐处理再冷冻干燥后的抗氧化活性。结果表明,采用木瓜蛋白酶+中性蛋白酶对鸭蛋蛋清进行分步水解,且水解物不进行脱盐处理得到的水解物抗氧化活性最强,浓度为5mg/mL时对羟自由基清除率为24.16%,且表现出了一定的还原力,蛋清肽的抗氧化溶性随着浓度的增大而增强。

The antioxidative activity of the duck egg white peptide produced by hydrolysis were studies.Papain were used to hydrolyze duck egg white,and the enzymatic hydrolysates of duck egg white were produced by a two-step-hydrolysis method with papain and neutrase.The results showed that antioxidative activity of the duck egg white peptide produced by a two-step-hydrolysis method with papain and neutrase was the strongest,which salt wasn＇t removed with ion exchange resins.The scavening rate of the duck egg white peptides hydroxyl radical（the concentration of peptides were 5mg/mL） is 24.16%,reducing ability of the duck egg white antioxidant peptides was 1.03 times more than that of vitamin C（the concentration was 50μg/ mL）.The antioxidant peptides obtained from duck egg white have some antioxidant activities.