新疆黑蜂蜂王浆水溶性蛋白酶解产物的抗氧化活性

Antioxidant Activity of the Enzymatic Products of Water Soluble Proteins from the Royal Jelly of Xinjiang Black Bees

用胃蛋白酶酶解新疆黑蜂蜂王浆水溶性蛋白,采用清除二苯基-2-苦肼自由基(DPPH·),抑制亚油酸氧化和总抗氧化能力测定等方法,研究新疆黑蜂蜂王浆水溶性蛋白抗氧化活性的最佳酶解条件。结果表明:在温度37℃、反应时间3 h、pH 2.0、E/S 2.5%的条件下抗氧化活性最佳。该结论对新疆黑峰蜂王浆的开发利用具有一定的理论指导价值。

Pepsin was used to hydrolyze the water-soluble protein of Xinjiang black bee royal jelly, and the antioxidant effect was determined by measuring the removal of diphenyl-2-picrylhydrazyl free radical(DPPH·), inhibition on the oxidation of linoleic acid and the total antioxidant capacity. The optimal enzymatic conditions for the highest antioxidant activity of the water-soluble protein were investigated. The results showed that the antioxidant activity was the best under the enzymatic conditions of 37 ℃, pH 2.0 and E/S of 2.5% for 3 h. This result had certain theoretical guiding value for the development and utilization of the royal jelly of Xinjiang black bees.