作　　者： ; ; ; ; ;

机构地区： 中国水产科学研究院南海水产研究所

出　　处： 《食品工业科技》 2014年第13期67-71,75,共6页

摘　　要： 酶解合浦殊母贝内蛋白制备抗氧化肽的粗提产物，以合浦珠母贝清除DPPH自由基、OH自由基、超氧阴离子能力变化为指标，测定其抗氧化稳定性和功能特性。化学稳定性包括受温度、贮藏浓度、pH、不同干燥方式的影响，生物稳定性为胃肠道消化耐受度，以及功能特性包括乳化性、吸水保湿能力和吸油能力。结果表明：合浦珠母贝酶解产物具有较弱的耐热性，低温条件下最佳贮藏浓度为10－50mg／mL，在碱性环境中8h会丧失活性，而冷冻干燥较有利于保持其抗氧化活性。产物还含有较强的乳化性和吸油吸水保湿能力，但在模拟胃肠道消化过程中活性保持较差，这些性质均有利于其在化妆品中的应用，而不适用于口服抗氧化功能食物药物，将为其后续相应的工业化应用提供依据。 Antioxidant peptides crude product was prepared from Pinctada martensii protein＇s enzymatic hydrolysis.To investigate their stability and their functional properties,the scavenging capacities against DPPH, hydroxyfree radicals and superoxide anions served as the indexes.The chemical stability in different temperature, thestorage concentration, pH values, drying method and their functional properties of emulsifying capacity, waterabsorbing capacity and oil absorbing capacity were explored for providing a theory basis for their industrializeddevelopment.The digestion mode on the enzymatic product was simulated to figure out their tolerance to pepsinand trypsinase.The results showed that the enzymatic product was pH-dependent, but had low heat resistance.However,it was unstable in basic solutions and degraded completely at 8h in solution at pH 12. It was stable infreezing conditions at 10 to 50mg/mL but degraded at low and high concentrations after cold storage.Furthermore,its antioxidant activity held steady in vacuum freeze drying among different drying methods. Moreover, it alsorevealed excellent emulsifying properties,water absorbing capacity and oil absorbing capacity.But the enzymaticproduct can＇t keep high activity in vitro digestive system,especially in estine system after 4h.So it may be suitablefor cosmetic industries not for oral administration.

关 键 词： 合浦珠母贝肉酶解产物 抗氧化稳定性 功能特性

领　　域： [轻工技术与工程] [轻工技术与工程]