牛乳蛋白酶解产物抗氧化活性的研究

研究牛乳蛋白经胃蛋白酶和木瓜蛋白酶分步水解后,其酶解产物中不同分子量肽片段的抗氧化活性。试验结果表明,分子量小于5ku的牛乳抗氧化肽活性最强;牛乳抗氧化肽(质量浓度为250μg/mL)对超氧自由基、DPPH·和羟自由基的清除率分别为42.9%,69.0%,83.6%,分别是VC的0.75,0.81,0.87倍;其还原能力为VC的1.11倍。牛乳抗氧化肽具有较强的体外抗氧化活性。

Study on the Antioxidant Activity of Enzymatic Hydrolysates from Milk Protein

The enzymatic hydrolysates of milk protein were produced by a two-step-hydrolysis method with pepsin and papain, enzymatic hydrolysates were cut off into different molecular weight and antioxidant properties of the peptide fragments from milk protein for different molecular weight (MW) were studied. The results showed that antioxidative activity of the milk peptide fragments for MW≤5 ku was the strongest, the scavenging rate of the milk antioxidant peptides to superoxide radical, DPPH·,and hydroxyl radical is 42.9%,69.0%,and 83.6% respectively,which was 0.75,0.81,and 0.878 times as much as that of vitamin C. Furthermore,reducing ability of the milk antioxidant peptides was 1.11 times more than that of vitamin C. In conclusion,the antioxidant peptides were obtained from milk protein have strong antioxidant activities.