中国农业大学学报2011，Vol.16Issue(1)：94-99,6.
草鱼鱼肉蛋白酶解物抗氧化性及功能特性研究
Antioxidant activity and functional property of protein hydrolysates from grass carp (Ctenopharyngodon idellus ) meat
摘要
Abstract
Antioxidant activity and functional properties of protein hydrolysates from grass carp (Ctenopharyngodon idellus) meat,hydrolyzed by Alcalase 2.4L(HA) and Papain (HP) with different ( 10％, 20％) degrees of hydrolysis (DH) were investigated.With the DH rising,the metal chelating activity increased while the reducing power and DPPH radical scavenging activity decreased of both HA and HP(P＜0.05).At the same DH test,HP possessed a better DPPH radical scavenging activity and reducing power than HA did (P＜0.05).The solubilities, emulsion activity index and foaming capacity were lowest at pH 4.When the DH increased, the solubilities of hydrolysates increased, but the foaming capacity decreased in the pH range of 3-8.And HP displayed higher emulsion activity index but lower solubility and foaming capacity than HA did.The result revealed that the antioxidant activity and functional property of protein hydrolysates from grass carp meat were determined by the DH and types of the enzymes.关键词
草鱼/鱼肉/水解度/蛋白酶/抗氧化性/功能特性分类
轻工纺织引用本文复制引用
李雪,罗永康,尤娟..草鱼鱼肉蛋白酶解物抗氧化性及功能特性研究[J].中国农业大学学报,2011,16(1):94-99,6.基金项目
现代农业产业技术体系建设专项资金资助(nycytx-49-24) （nycytx-49-24）
国家自然科学基金项目(30871946) （30871946）
国家科技支撑计划(2008BAD94B06) （2008BAD94B06）
