食品与发酵工业2012，Vol.38Issue(12)：78-82,5.
鳄鱼骨双酶酶解产物的功能特性及其抗氧化活性
Functional Properties and Antioxidant Activity of Crocodile Bone Protein Hydrolysates Digested by Two Enzymes
摘要
Abstract
Antioxidant activity and functional properties of protein hydrolysates from crocodile bone, hydrolyzed by Papain (HP) and Alcalase 2. 4L (HA) and Papain + Alcalase2. 4L (HPA) with different degrees of hydrolysis ( DH) were investigated. With the hydrolysis time prolonging, the metal chelating activity and reducing power were both increased. The protein hydrolysates had a better DPPH radical scavenging activity after hydrolyzing for 0. 25h. With the hydrolysis time prolonging, the DPPH radical scavenging activity of HP was decreased continually while that of HA was decreased initially and then increased. No significant changes of DPPH radical scavenging activity was observed for HPA. With the same hydrolysis time from 2 to 4 hours, HPA possessed a better metal chelating activity and DPPH radical scavenging activity and reducing power than those of HA and HP ( P ＜ 0. 05 ). With the hydrolysis time prolonging, HPA possessed a better solubility and heat stability and emulsion activity indexes at the same pH. The results revealed that HPA possessed a better antioxidant activity than HA and HP.关键词
鳄鱼骨/酶解产物/功能特性/抗氧化性Key words
crocodile bone/hydrolysates/functional properties, antioxidant activity引用本文复制引用
范鸿冰,陈孙福,洪惠,罗永康..鳄鱼骨双酶酶解产物的功能特性及其抗氧化活性[J].食品与发酵工业,2012,38(12):78-82,5.
