乳清寡肽抗氧化活性的研究

Antioxidant Activity of Whey Oligopeptides

通过乳清寡肽对·OH,O_2^-·和DPPH·三种自由基清除作用,评价其抗氧化性能,为乳清寡肽的活性研究及功能性产品的开发提供参考。乳清蛋白经复合酶水解、大孔吸附树脂分离纯化等步骤制得乳清寡肽,以抗坏血酸和TBHQ为对照,采用分光光度法评定其抗氧化特性。乳清寡肽对3种自由基均有不同程度的清除活性,以清除能力来比较·OH>O_2^-·>DPPH·,对·OH的清除效果要明显优于其他2种自由基。在清除率达到50%时,乳清寡肽对·OH,O_2^-·和DPPH·的清除质量浓度分别约为1.5,3.5和3.0 mg/mL。乳清寡肽的清除能力显著。

The Scavenging effect evaluated the antioxidant activities of the whey oligopeptides on hydroxyl （·OH） , superoxide anion （O2-·） and 1, 1-Dipheny-2-picrylhydrazyl （DPPH·） radicals. It provides reference for activity study and development of functional products. The experiment gets whey oligopeptides by enzymolysis and seperation using resin and other steps. With ascorbic acid and TBHQ as contrast, spectrophotometry is used to assess the antioxidant properties. The whey oligopeptides have different scavenging abilities on hydroxyl, superoxide anion and DPPH· radicals. The scavenging effect of radicals is · OH 〉O2- ·〉DPPH·. When the scavenging percentage of hydroxyl, superoxide anion and DPPH· radicals reach 50%, the whey oligopeptides concentration is 1.5, 3.5 and 3.0 mg/mL, respectively. The scavenging ability of whey oligopeplides is significant.