摘要
牛乳蛋白和鸡蛋蛋白及其水解产物均具有较高的生物效价和营养价值。将制备得到的乳清蛋白酶解液MWPH和鸡蛋清蛋白酶解液EWPH以及相应分级组分M_Fs和E_Fs分别按照肽质量比1︰1进行两两复配,并通过Chou-Talalay联合指数(CI)分析复配酶解液和复配分级组分对总还原能力、羟自由基清除能力以及DPPH自由基清除能力的协同效应。研究表明,酶解液MWPH和EWPH具有显著的协同还原能力,而相应分级组分M_Fs和E_Fs具有显著的协同还原能力以及协同DPPH和羟自由基清除能力。同时还表明,超滤和树脂粗分离能有效增强酶解液的协同抗氧化能力。
Whey proteins and egg white proteins and their enzymatic hydrolysates have rather high bioactive activities and nutrition value. The milk whey protein hydrolysate MWPH, egg white protein hydrolysate EWPH, with the fraction M_Fs from MWPH and the fraction E_Fs from EWPH were firstly obtained, respectively. Then, the hydrolysates MWPH and EWPH as well as the fractions M_Fs and E_Fs were respectively compounded according to the ratio of 1︰1 of peptide quality, and the synergistic antioxidant effects of the mixtures were analyzed through Chou-Talalay combination index（CI）. The results demonstrate the hydrolysates MWPH and EWPH have a certain synergistic antioxidant abilities, and the fractions M_Fs and E_Fs possess remarkable synergistic antioxidant effects. Ultrafiltration and resin separation can effectively enhance synergistic antioxidant abilities of hydrolysates.
出处
《食品工业》
北大核心
2014年第12期172-176,共5页
The Food Industry
基金
江苏省自然科学基金青年基金项目(BK20140479)
江苏省高校自然科学研究面上项目(12KJD550007)
关键词
乳清蛋白
鸡蛋清蛋白
酶解肽
联合作用
抗氧化效应
whey protein
egg white protein
enzymatic peptides
joint action
antioxidant effect
