| 酶水解制备鲤鱼肉蛋白抗氧化肽 |
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| 引用本文： | 施雪,孔保华,刘骞.酶水解制备鲤鱼肉蛋白抗氧化肽[J].东北农业大学学报,2011,42(11):32-39. |
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| 作者姓名： | 施雪 孔保华 刘骞 |
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| 作者单位： | 东北农业大学食品学院,哈尔滨,150030 |
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| 基金项目： | 黑龙江省高等学校科技创新团队建设计划项目(2010td11) |
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| 摘 要： | 采用碱性蛋白酶、风味蛋白酶、中性蛋白酶和胰蛋白酶分别在最适条件下对鲤鱼肉蛋白进行水解,研究在不同水解条件下水解物的抗氧化能力.用pH-Stat法测定水解产物的水解度,通过测定水解产物对卵磷脂脂质氧化体系的抑制作用和还原能力(FRAP)来研究水解产物的抗氧化能力.结果表明,鲤鱼肉蛋白水解产物的抗氧化能力与酶的种类、水解度...
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| 关 键 词： | 酶水解 鲤鱼肉蛋白 抗氧化能力 碱性蛋白酶 |
Preparation carp protein antioxidant activity peptide using enzymatic hydrolysis |
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| SHI Xue,KONG Baohua,LIU Qian.Preparation carp protein antioxidant activity peptide using enzymatic hydrolysis[J].Journal of Northeast Agricultural University,2011,42(11):32-39. |
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| Authors: | SHI Xue KONG Baohua LIU Qian |
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| Institution: | SHI Xue,KONG Baohua,LIU Qian(Food College,Northeast Agricultural University,Harbin 150030,China) |
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| Abstract: | Carp protein was hydrolyzed with four proteolytic enzymes(alcalase,neutrase,flavourzyme and trypsin) at their respective optimal conditions.The antioxidant activity of carp protein hydrolysates was studied in different hydrolysis conditions.Degree of hydrolysis was determined using pH-Stat method.Antioxidant activity(in a liposome system with thiobarbituric acid-reactive substances as the indicator),reducing power of the various hydrolysates were evaluated.The results showed that the kind of protease,degree... |
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| Keywords: | enzymatic hydrolysis carp protein antioxidant activity alcalase |
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