鳄鱼肉多肽的抗氧化性研究

Research on the Oxidation Resistance of Crocodile Meat Peptide

鳄鱼肉中含有丰富的蛋白质资源,充分利用,形成富含羟脯氨酸的鳄鱼肉多肽。采用8%的碱性蛋白酶对鳄鱼肉进行酶解制备鳄鱼肉多肽,考察酶解时间和相对分子质量对其抗氧化活性的影响。结果显示,酶解2 h、鳄鱼肽相对分子质量为2 200时,鳄鱼肽对自由基DPPH、OH和超氧阴离子自由基的清除能力最强,可达到85.4%。这说明,对相对分子质量的范围和酶解时间的有效控制,不仅提高了鳄鱼肉多肽的抗氧化性,还有效保持鳄鱼肉多肽的生物活性和功能性成分(8.86%羟脯氨酸,多肽∶鳄鱼肉蛋白含量为4∶5),为鳄鱼肉多肽功能性产品开发提供理论基础。

Crocodile meat is rich in protein resources,most of research made full use of it.,to obtain most of hydroxyproline of crocodile meat peptides.In this paper,The preparation of crocodile meat peptide is used 8 percent of the alkaline protease by enzymatic hydrolysis,inspect that the digestion time and molecular weight on the antioxidant activity.It shows that Enzymatic hydrolysis is 2 h,crocodile peptide molecular weight is 2 200,crocodile peptide removal ability of DPPH free radical,OH and superoxide anion radical scavenging capacity are the strongest,the highest of 85.4%.This shows that the effective control of the range of molecular weight and enzymolysis time,not only improves the oxidation resistance of crocodile meat,polypeptide,also keep the crocodile meat peptides bioactivity and functional ingredients（8.86%,hydroxyproline ∶ crocodile meat protein content is 4 ∶ 5） effectively.For the crocodile meat polypeptide functional product development provides a theoretical basis.