蛋清肽的抗氧化稳定性与功能特性

Antioxidant Stability and Functional Properties of Egg White Peptides

选用胃蛋白酶水解冻干蛋清制得蛋清肽,测定蛋清肽的抗氧化稳定性及功能特性。研究温度和pH值对蛋清肽抗氧化稳定性的影响以及蛋清肽的乳化性、吸水能力和吸油能力。结果表明:随着蛋清肽质量浓度的增加其清除羟自由基(.OH)、超氧阴离子自由基(O-2.)及DPPH自由基的能力均随之增加;温度与pH值对蛋清肽的抗氧化活性影响较大,在pH12.0条件下存放4h后其抗氧化活性消失;蛋清肽具有较好的乳化能力、乳化稳定性、吸油和吸水能力,这些均有利于其在食品和化妆品行业中的应用。

The antioxidant stability and functional properties（emulsifying capacity,water absorbing capacity and oil absorbing capacity） of egg white peptides（EWP） obtained from lyophilized egg white by pepsin hydrolysis were measured with respect to temperature and pH.The results showed that the scavenging capacities of EWP against hydroxyl,superoxide anion and DPPH free radicals were all increased with increasing EWP concentration.Meanwhile,temperature and pH had a great impact on the antioxidant activity of EWP.The storage of EWP at pH 12.0 for 4 h could result in the loss of antioxidant activity.Moreover,EWP also revealed excellent emulsifying properties,water absorbing capacity and oil absorbing capacity.All of these investigations are benefit for its application in the food and cosmetic industries.