【作者】 林捷； 郑华； 田秀秀； 戴妍； 郑夏彤； 贾爱娟； 石庆安；

【Author】 LIN Jie;ZHENG Hua;TIAN Xiu-xiu;DAI Yan;ZHENG Xia-tong;JIA Ai-juan;SHI An-qing;College of Food Science,South China Agricultural University;Precision processing and Safety Control Technology of Livestock and Poultry products National Local Joint Engineering Research Center;Guangdong chubang Food Co., Ltd;

【机构】 华南农业大学食品学院； 畜禽产品精准加工和安全控制技术国家地方联合工程研究中心； 广东厨邦食品有限公司；

【摘要】 以鸡肉盐溶蛋白和肌纤蛋白为原料分别制备的酶解物EP1和EP2,对其分子量分布、游离氨基酸,以及还原力、·OH自由基、O^2-·自由基和DPPH·自由基清除力等抗氧化活性进行分析。研究结果显示EP1和EP2分子量均在5000以下,其分子量介于180～1000的组分分别为66.32%和54.74%,寡肽含量达57.79%和47.70%。游离氨基酸分析结果显示除20种常规氨基酸,EP1和EP2还含有多种非常规氨基酸,如γ-氨基丁酸、牛磺酸、肌肽、磷酸丝氨酸等;另外,碱性氨基酸（26.01%和29.43%）和疏水氨基酸（38.00%和32.88%）含量均较高。EP1和EP2均具有较强的总还原力、·OH自由基清除能力、O^2-·自由基清除力和DPPH·自由基清除能力,也就是同时具有供电子体和供氢体清除自由基的能力。EP1和EP2的高抗氧化活性是由寡肽及氨基酸共同作用的结果。更多还原

【Abstract】 The enzymatic hydrolysates EP1 and EP2 were prepared from chicken salt-soluble protein and myofibrillar pro tein respectively. The molecular weight distribution, free amino acids, the total reducing powers, ·OH free radical, O^2-·free ra dical and DPPH· free radical scavenging power were analyzed. The results showed that the molecular weights of EP1 and EP2 were below 5000, and from 180 to 1000 were 66.32 % and 54.74 %. The contents of oligopeptides were 57.79 % and 47.70 %, respectively. The results of free amino acid analysis showed that EP1 and EP2 contained many kinds of unconventio nal amino acids, such as gamma-aminobutyric acid, taurine, carnosine and phosphoserine, besides 20 kinds of conventional a mino acids. In addition, the contents of basic amino acids（26.01 % and 29.43 %） and hydrophobic amino acids（38.00 % a nd 32.88 %） were higher. EP1 and EP2 both have strong total reducing power, ·OH radical, O^2-·radical and DPPH· radical s cavenging power. They have the ability of both electron donor and hydrogen donor to scavenge free radicals. The high antio xidant activity of EP1 and EP2 is due to the interaction of oligopeptides and amino acids.更多还原