【作者】 丁利君； 张宏梅； 赖学玲；

【Author】 Ding Lijun Zhang Hongmei Lai Xueling (Faculty of Chemical Engineering and Light Industry,Guangdong University of Technology,Guangzhou,510006)

【机构】 广东工业大学轻工化工学院；

【摘要】 用枯草杆菌蛋白酶对马鲛鱼肉蛋白进行控制酶解,制备出富含多肽成分的酶解物, 水解度32．8%可以得到较高的多肽含量。该蛋白酶解液(鱼肉：水=1：6)中多肽含量为0．76%。酶解液中的多肽含量随水解度的变化而变化。该酶解物抗氧化活性是通过测定酶解物的还原能力、对脂肪氧合酶的抑制作用、在亚油酸氧化体系中的抗氧化性,以及对自由基的清除作用来评价。研究结果表明,马鲛鱼蛋白酶解物有一定还原能力,而且还原能力随多肽浓度的增加而增强；能抑制脂肪氧合酶活性,在多肽浓度0-0．85mg/ml 的范围内,酶解物对脂肪氧合酶的抑制作用随浓度的增大而逐渐减弱；酶解物对亚油酸体系的抗氧化作用中,其氧化指数随酶解物多肽浓度的增加而降低；酶解液对超氧自由基有明显的清除作用。总之,马鲛鱼蛋白酶解物有良好的抗氧化作用,可直接加工成抗氧化功能食品,或作为食品添加剂。更多还原

【Abstract】 The antioxidant activity of the protein hydrolysate prepared of rich peptide content from Spanish mackerel by controlling enzymolysis with alcalase with a degree of hydrolysis (DH)of 32.8%,were determined.The protein hydrolysate had a certain peptide content(0.76%). The peptide content of the hydrolysates from Spanish mackerel protein was significantly changed with DH.Antioxidant activity of the protein hydrolysate was determined in reducing power,inhibition activity of lipoxygenase,linoleic acid oxidation system,and free radical-scavenging activity.The results revealed that the hydrolysate had good antioxidant activity. The reducing ability of the hydrolysates increased with the peptide content,the inhibition activity of lipoxygenase gradually became weaken with the increasing of peptide concentration in some degree(0-0.85mg/mL),and the hydrolysates could increase the inhibition to the oxidation of linoleic acid with the increasing of peptide concentration.Hydroxyl radical-scavenging activity of the hydrolyzates in vitro were evaluated by Fenton reaction,and it increased with increasing peptide(p＜0.05).The superoxide radical-scavenging activity of the hydrolyzates was investigated with pyrogallol,and it increased with increasing peptide remarkably.In a word,the protein hydrolysates prepared from Spanish mackerel had good antioxidant activity,it could be processed to antioxidant food,and be food additive.更多还原