中国食品学报2011，Vol.11Issue(3)：43-49,7.
金华火腿副产品蛋白酶解物的功能特性与抗氧化活性研究
Studies on Functional Properties and Antioxidant Activities of the Protein Hydrolysates Derived from Jinhua Ham Byproducts
摘要
Abstract
Objective: To study the functional properties and antioxidant activities of the protein hydrolysates derived from Jinhua ham byproducts.Methods: The emulsifying activity, emulsifying stability, foaming ability and foam stability were measured at different pH.The free radical scavenging capacity, reducing power and the ability to inhibit lipid peroxidation were investigated by in vitro experiment.Results: The hydrolysates showed good emulsifying and foaming properties at pH 9.0.The antioxidant activities were correlated with the concentration of the hydrolysates.The superoxide anion scavenging capacity was excellent at the concentration of 7.5 mg/mL.When the concentration of the hydrolysates was 10 mg/mL, DPPH radical scavenging rate was 32％ and the reducing power value was 0.79.Compared with the control group, the protein hydrolysates at different concentrations could inhibit the autoxidation of linoleic acid effectively.The inhibiting effect increased with increasing concentration of the hydrolysates.Conclusion: The protein hydrolysates derived from Jinhua ham byproducts showed good emulsifying and foaming properties under alkaline conditions.The hydrolysates also showed excellent antioxidant activity.关键词
金华火腿副产品/蛋白酶解物/功能特性/抗氧化活性Key words
Jinhua ham byproducts/ protein hydrolysates/ functional properties/ antioxidant activities引用本文复制引用
陈黎洪,唐宏刚,肖朝耿,任发政..金华火腿副产品蛋白酶解物的功能特性与抗氧化活性研究[J].中国食品学报,2011,11(3):43-49,7.基金项目
浙江省重点农业科研项目(2005C22050) （2005C22050）
