食品科学2017，Vol.38Issue(23)：32-38,7.DOI:10.7506/spkx1002-6630-201723006
超声-离子液体处理对乳清蛋白酶解动力学及其产物抗氧化活性的影响
Effect of Ultrasound-Ionic Liquid Treatment on Kinetics of Enzymatic Hydrolysis and Antioxidant Activities of Hydrolysates from Whey Protein
摘要
Abstract
In order to elucidate the kinetic characteristics of the enzymatic hydrolysis of whey protein that had been subjected to ultrasound-ionic liquid (UIL) treatment, the effects of initial substrate concentration, enzyme concentration and hydrolysis time on the degree of hydrolysis of whey protein were studied, and a kinetic model for the hydrolysis of whey protein by alcalase was established. In addition, the effect of UIL treatment was evaluated on antioxidant activities of whey protein hydrolysates such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, Fe2+chelating activity and reducing power. Results showed that UIL treatment changed the kinetic model for enzymatic hydrolysis of whey protein. After UIL treatment, the critical enzyme concentration was decreased by 43.1%, suggesting that UIL treatment could promote the enzymatic hydrolysis of whey protein. Antioxidant assays showed that UIL treatment caused a 14.4% increase in the DPPH radical scavenging activity and a 28.4% increase in the Fe2+chelating capacity of whey protein hydrolysate. Moreover, the reducing power was improved after UIL treatment. Size exclusion chromatography analysis showed that UIL treatment significantly increased the > 1-5 ku fraction from whey protein hydrolysate by 12.2% compared to untreated whey protein (P < 0.05).关键词
乳清蛋白/酶解/动力学/离子液体/超声处理Key words
whey protein/enzymatic hydrolysis/kinetics/ionic liquid/ultrasonic treatment分类
轻工纺织引用本文复制引用
匡聪,贾俊强,吴琼英,张雪纷,桂仲争..超声-离子液体处理对乳清蛋白酶解动力学及其产物抗氧化活性的影响[J].食品科学,2017,38(23):32-38,7.基金项目
国家自然科学基金青年科学基金项目(31401641) （31401641）
