不同水解时间对鲐鱼蛋白酶解液体外抗氧化活性的影响
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- 英文论文题名：The impact of hydrolysis time on the antioxidant activity of Pneumatophorus japonicus hydrolysate
- 论文作者：黄艳青 ; 陆建学 ; 龚洋洋 ; 赵建明 ; 房文红 ; 周晏
- 英文论文作者：HUANG Yanqing ; LU Jianxue ; GONG Yangyang ; ZHAO Jianming ; FANG Wenhong ; ZHOU Yan ; Key Laboratory of East China Sea and Oceanic Fishery Resources Exploitation ; Ministry of Agriculture ; East China Sea Fisheries Research Institute ; Chinese Academy of Fishery Sciences ; University of Shanghai for Science and Technology
- 年：2016
- 作者机构：农业部东海与远洋渔业资源开发利用重点实验室中国水产科学研究院东海水产研究所;上海理工大学医疗器械与食品学院;
- 论文关键词：鲐鱼 ; 水解度 ; 抗氧化活性
- 英文论文关键词：Pneumatophorus japonicus ; the degree of hydrolysis ; antioxidant activity
- 会议召开时间：2016-11-02
- 会议录名称：2016年中国水产学会学术年会论文摘要集
- 语种：中文
- 分类号：TS254.1
- 学会代码：OGSB
- 会议名称：2016年中国水产学会学术年会
- 会议地点：中国四川成都
- 主办单位：中国水产学会、四川省水产学会
- 学会名称：中国水产学会
- 页数：1
- 文件大小：563k
- 原文格式：D
- 会议级别：全国
摘要
本文用复合风味蛋白酶Flavourzyme 500MG水解鲐鱼蛋白,制备具有抗氧化功能的鲐鱼蛋白酶解液,测定经不同酶解时间制备的鲐鱼蛋白酶解液的水解度(DH)、清除羟自由基(·OH)、超氧阴离子(O~(2-)·)能力和还原能力,探讨不同水解时间对鲐鱼酶解液抗氧化活性之间的关系。结果表明:鲐鱼蛋白酶解液具有显著的清除·OH自由基的能力,也具有一定的清除O2-·自由基的能力和还原能力,在酶解时间(0h~4h)范围内,鲐鱼蛋白酶解液的水解度和体外抗氧化活性随酶解时间的延长而增加。本研究结果可为酶解鲐鱼蛋白制取抗氧化活性肽的深入研究和工业化生产提供科学理论依据,为鲐鱼蛋白功能性产品的开发利用提供参考依据。
Pneumatophorus japonicus protein was hydrolyzed with a commercial protease,Flavourzyme 500 MG under appropriate conditions in the present study. Changes in the degree of hydrolysis( DH) from different hydrolysates were determined and investigated to find out their relationships with antioxidant properties. Results showed that, the degree of hydrolysis and the antioxidant activities including the·OH radical scavenging capacity, the O2-· radical scavenging capacity, reducing power of the hydrolysates increased with the extension of enzymolysis time.Moreover, the levels of polypeptides and total free amino acids increased with the extension of enzymolysis time among 0-4 hours. The hydrolysates exhibited the strongest antioxidant activities with high amount of polypeptides and total free amino acids. These results demonstrated that pneumatophorus japonicus protein hydrolysates had high antioxidant activity which can be as the additive alternative to chemical antioxidants and thus had important application value.
Pneumatophorus japonicus protein was hydrolyzed with a commercial protease,Flavourzyme 500 MG under appropriate conditions in the present study. Changes in the degree of hydrolysis( DH) from different hydrolysates were determined and investigated to find out their relationships with antioxidant properties. Results showed that, the degree of hydrolysis and the antioxidant activities including the·OH radical scavenging capacity, the O2-· radical scavenging capacity, reducing power of the hydrolysates increased with the extension of enzymolysis time.Moreover, the levels of polypeptides and total free amino acids increased with the extension of enzymolysis time among 0-4 hours. The hydrolysates exhibited the strongest antioxidant activities with high amount of polypeptides and total free amino acids. These results demonstrated that pneumatophorus japonicus protein hydrolysates had high antioxidant activity which can be as the additive alternative to chemical antioxidants and thus had important application value.
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