鸡肉和猪肉蛋白质酶解动力学及产物性质分析

The Enzymatic Hydrolysis Kinetics and Products Properties of Chicken and Pork Protein

采用体外模拟方法,对两种蛋白的消化动力学及其产物抗氧化活性进行了分析。结果显示,鸡肉蛋白更容易被蛋白酶所水解,生成更多的游离氨基酸和非蛋白氮(NPN),具有较低的K_m值和较高的V_(max)。体外抗氧化活性结果显示,经胃液、肠液消化后,两种蛋白消化产物的抗氧化活性显著增强(p≤0.01),且差异显著(p≤0.01),除脂质过氧化抑制活性外,鸡肉蛋白消化产物显示出更强的体外抗氧化活性。研究表明,不同膳食蛋白具有不同的消化动力学性质,其产物具有不同抗氧化活性。

Using in vitro modeling methods, the enzymatic hydrolysis kinetics of chicken and pork proteins and the antioxidant activities of their enzymatic hydrolysis products in gastric and intestinal were investigated. The results showed that chicken protein could be easier hydrolyzed than pork protein, and more amino acids and non-protein nitrogen （NPN） could be found in hydrolysis products. The analysis results of hydrolysis kinetics showed chicken protein had lower Km and higher Vmax values than pork protein. The in vitro analysis result showed the antioxidant activities were significantly enhanced after digestion in gastric and intestinal juices （p≤0.01）, besides their lipid inhibitive capacities. And there were remarkable differences between two proteins （p≤0.01）. Above results indicated there were different hydrolysis kinetics characteristics and their products showed different antioxidant activities between chicken and pork proteins.