食品科学2012，Vol.33Issue(19)：52-56,5.
罗非鱼肉蛋白酶解液的抗氧化活性
Antioxidant Properties of Tilapia (Oreochromis niloticus) Protein Hydrolysates Prepared with Different Proteases
摘要
Abstract
This study was designed to compare the hydrolysis effi ciencies of trypsin, protamex,fl avourzyme, papain, bromelin, and two kinds of endogenous proteases derived from the stomach and intestine of tilapia, respectively for tilapia meat. Meanwhile, we compared antioxidant properties of the resulting hydrolysates. All these seven hydrolysates had antioxidant effects. The highest degree of hydrolysis (20.85%) for tilapia meat was obtained using papain. Moreover, the final hydrolysate presented optimum DPPH and superoxide anion radical scavenging rates, which were 75.74%, 34.35%, respectively. Pepsin provided a degree of hydrolysis of 17.03% and maximum hydroxyl radical scavenging rate and reducing power (60.51% and 0.653, respectively). Taken together, these results suggest that hydrolysates with better antioxidant activity can be produced by hydrolyzing tilapia meat with either papain or pepsin in comparison with other fi ve proteases.关键词
罗非鱼/酶解液/抗氧化活性Key words
tilapia/hydrolysis/antioxidant activity分类
轻工纺织引用本文复制引用
马赛蕊,胡晓,吴燕燕,李来好,陈胜军,杨贤庆,郝淑贤..罗非鱼肉蛋白酶解液的抗氧化活性[J].食品科学,2012,33(19):52-56,5.基金项目
“十二五”国家科技支撑计划项目(2012BAD28B06)；国家农业科技成果转化资金项目(2010GB23260577；2010GB2E000335)；国家现代农业产业技术体系建设专项(CARS-49)；广东省海洋渔业科技推广专项(A201101C01)；中央级公益性科研院所基本科研业务费专项(2011TS01) （2012BAD28B06）
