鳕鱼和鲅鱼鱼肉蛋白酶解产物功能特性及抗氧化性

采用风味蛋白酶对鳕鱼和鲅鱼鱼肉进行酶解,研究水解度、pH值及酶解时间对酶解产物功能特性和抗氧化活性的影响.结果表明:随着酶解时间延长,鳕鱼和鲅鱼鱼肉酶解产物的水解度、亚铁离子螯合力逐渐增加,DPPH自由基清除能力逐渐下降;不同pH值下,鳕鱼和鲅鱼鱼肉蛋白酶解产物均具有良好的溶解性和热稳定性;鲅鱼酶解产物的水解度、溶解性、热稳定性和亚铁离子螯合力显著高于鳕鱼酶解产物.

Antioxidant Activity and Functional Properties of Protein Hydrolysates from Cod (Gadus macrocephalus) and Spanish Mackerel (Scomberomorus commersoni) Meat

The impact of degree of hydrolysis and hydrolysis time of cod (Gadus macrocephalus) and Spanish mackerel(Scomberomorus commersoni) meat by flavourzyme and measurement medium pH was examined on functional propertiesand antioxidant activity of fish protein hydrolysates. Prolonged hydrolysis time resulted in a gradual increase in degree ofhydrolysis (DH) and ferrous ion-chelating capacity but a gradual decrease in DPPH radical scavenging activity in proteinhydrolysates of both fish species. At the investigated pH values (4 and 7), both the fish protein hydrolysates possessed goodsolubility and thermal stability. Spanish mackerel hydrolysates exhibited significantly higher DH, solubility, thermal stabilityand ferrous ion-chelating capacity than cod hydrolysates.