| 猪血球胃蛋白酶水解物抗氧化活性的研究 |
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| 引用本文： | 曹如燕,徐学明.猪血球胃蛋白酶水解物抗氧化活性的研究[J].食品与发酵工业,2006,32(12):15-18. |
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| 作者姓名： | 曹如燕 徐学明 |
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| 作者单位： | 1. 江南大学食品学院,无锡,214036
2. 江南大学食品学院,无锡,214036;江南大学食品科学与安全教育部重点实验室,无锡,214036 |
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| 基金项目： | 教育部留学回国人员科研启动基金 |
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| 摘 要： | 以脂质氧化抑制力(LA)、亚铁离子螯合能力(FICP)、二苯代苦味酰肼(DPPH)自由基清除能力(DRSA)为测定指标,探讨了猪血球胃蛋白酶水解物(PDPH)的抗氧化活性。结果表明,PDPH具有极好的亚油酸脂质氧化抑制力(P<0.01)、一定的FICP(P<0.05)和DRSA(P<0.05)。PDPH的脂质氧化抑制力在10μg/mL时为α-生育酚的4.38倍,100μg/mL时为5.50倍;金属离子螯合能力在100μg/mL样品浓度,50μmol/L FeCl2时的螯合率约为10μmol/L EDTA的1.23倍;在10-100μg/m L样品浓度时基本无DRSA,但在500μg/m L的DR-SA为53.8%。
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| 关 键 词： | 猪血球 抗氧化性 胃蛋白酶 水解物 |
| 收稿时间： | 08 1 2006 12:00AM |
| 修稿时间： | 2006年8月1日 |
Antioxidative Activity of Pepsin Digested Porcine Haemoglobin |
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| Cao Ruyan,Xu Xueming.Antioxidative Activity of Pepsin Digested Porcine Haemoglobin[J].Food and Fermentation Industries,2006,32(12):15-18. |
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| Authors: | Cao Ruyan Xu Xueming |
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| Affiliation: | 1 School of Food Science and Technology, Southern Yangtze University, Wuxi214036 ,China;2.The Key Laboratory of, Ministry of Education, Southern Yangtze University, Wuxi 214036,China |
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| Abstract: | The antioxidant properties of pepsin digested porcine haemoglobin(PDPH) were investigated.The results exhibited that PDPH had excellent antioxidant activity in a linoleic acid system(AL) compared with α-tocopherol at the same concentration(P<0.01).Its activity was 4.38 times stronger than that of α-tocopherol at the concentration of 10 μg/mL,and 5.50 times stronger than that of αtocopherol at the concentration of 100 μg/mL.The ferrous ion chelating power of PDPH at the concentration of 100μg/mL was about 1.23 times stronger than that of the 10 μmol/L EDTA in 50 μmol/L FeCl2 system.However,PDPH showed little DPPH radical scavenging activity(DRSA) at a concentration of 10～100 μg/mL.Its DRSA reached only 53.8% at 500 μg/mL. |
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| Keywords: | porcine haemoglobin antioxidant properties pepsin hydrolysates |
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