三种酶制备牡蛎蛋白水解物的抗氧化活性和功能特性分析

目的：比较分析木瓜蛋白酶、胃蛋白酶和胰蛋白酶三种不同酶水解牡蛎获得的蛋白产物抗氧化活性和功能特性。方法：采用木瓜蛋白酶、胃蛋白酶和胰蛋白酶三种不同酶水解牡蛎蛋白获得水解物,并分别测定它们的在不同pH下的溶解度、乳化性以及不同浓度水解物的还原能力、DPPH自由基清除率和Fe^{2 +}螯合能力。结果：表明三种酶水解物都有较高的溶解度(p＜0.01),胰蛋白酶产生的水解物溶解高度达94.8％(p＜0.05)；水解物溶解度和乳化活性指数在pH4显著降低(p＜0.05)。牡蛎蛋白质水解产物的还原能力、DPPH自由基清除能力和金属螯合活性随浓度的增加而增强,其中胰蛋白酶和胃蛋白酶抗氧化能力较强(p＜0.01)。结论：三种蛋白酶水解牡蛎蛋白可获得抗氧化活性强、溶解度高的水解物,并受浓度和pH的影响,它们的水解物可作为一种潜在的抗氧化功能多肽利用。

Analysis of antioxidant activity and functional properties of hydrolysates prepared from Oyster protein treated by three enzymes

Objective: To analyze the antioxidant activities and functional properties of hydrolysates from protein of oysters treated with papain, pepsin and trypsin. METHODS: Hydrolyzate was obtained by hydrolyzing o protein of oysters with papain, pepsin and trypsin. The solubility and emulsifying ability were determined under different pH. reducing ability, DPPH free radical scavenging rate and Fe_²⁺ Chelation ability of hydrolysate with different concentrations were determined also. Results: It indicated that the solubility rate of three enzyme hydrolysates had higher comparing with the untreated (p<0.01), and the rate of the hydrolysate treated by trypsin was highest (94.8%) among them (p<0.05), and the hydrolysate solubility and emulsifying activity decreased significantly at pH4 (p<0.05). The reducing ability, DPPH free radical scavenging ability and metal chelation activity of oyster hydrolysate increased with the increase of concentration, and trypsin and pepsin had stronger antioxidant capacity comparing with papain (p<0.01). Conclusion: hydrolysates prepared from Oyster protein treated by three enzymes had high antioxidant activity and high solubility affected by the concentration and pH. Hydrolysates obtained by these methods can be used as a potential antioxidant functional peptide.