鸭肉蛋白酶解产物的抗氧化特性

为了解酶解时间、蛋白酶种类对鸭肉蛋白酶解产物抗氧化特性的影响,分别用复合蛋白酶、风味蛋白酶和胰酶对鸭肉进行单酶酶解和双酶分步酶解(胰酶+复合蛋白酶、胰酶+风味蛋白酶),制备不同时间段的酶解产物,并对其自由基清除能力(1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、羟自由基(hydroxyl radical,·OH)和超氧阴离子自由基(superoxide radical,O2-·))和总还原力进行分析。结果表明:各鸭肉蛋白酶解产物的DPPH自由基清除率随着酶解时间的延长而增加,但·OH和O2-·清除率及总还原力随着酶解时间的延长先增加后降低(P0.05)。在5种鸭肉蛋白酶解产物中,复合蛋白酶酶解物表现出最强的DPPH自由基清除能力(75.70±1.54)%、·OH清除能力(59.41±1.24)%和O2-·清除能力(98.50±4.51)%,但用双酶分步酶解得到的酶解产物表现出最强的总还原力(0.330±0.017)。因此鸭肉蛋白酶解产物的抗氧化特性受酶解时间和蛋白酶种类的影响,复合蛋白酶是制备鸭肉蛋白源抗氧化肽的最适蛋白酶。

Antioxidant Activities of Protein Hydrolysates from Duck Meat

Protein hydrolysates were prepared by enzymatic hydrolysis of duck meat for different times with protamex,
flavourzyme, trypsin and sequential hydrolysis using trypsin followed by protamex or flavourzyme, respectively, and
investigated for antioxidant activities as a function of hydrolysis time and protease type. The antioxidant activities were
evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl and superoxide anion radical scavenging capabilities as well
as reducing power. The results showed that the DPPH radical scavenging activity of each hydrolysate was positively dependent
on hydrolysis time, while the hydroxyl and superoxide anion radical scavenging activities and reducing power first increased
and then decreased (P < 0.05). The protamex hydrolysate exhibited the strongest radical scavenging activities, which could
scavenge (75.70 ± 1.54)% of DPPH radical, (59.41 ± 1.24)% of hydroxyl radical and (98.50 ± 4.51)% of superoxide anion
radical, while the hydrolysate prepared with trypsin plus flavourzyme displayed the highest reducing power (0.330 ± 0.017).
Therefore, the antioxidant activities of duck meat hydrolysates were determined by the hydrolysis time and protease types.
Protamex was the best candidate for preparation of antioxidant peptides derived from duck meat.