海参酶解液的体外抗氧化活性研究

分别选用木瓜蛋白酶、中性蛋白酶、碱性蛋白酶、胰蛋白酶和菠萝蛋白酶水解海参体壁,以DPPH·清除能力、O2-·清除能力、Fe2+螯合力和还原力为抗氧化指标,研究不同海参酶解液体外抗氧化活性的差异。结果表明,随着水解时间的增加,5种酶解液基本上均表现出酶解液的抗氧化能力先增加后下降的趋势。菠萝蛋白酶和碱性蛋白酶酶解液的DPPH·清除能力和O2-·清除能力较强;胰蛋白酶酶解液的Fe2+螯合能力最强;而木瓜蛋白酶酶解液的还原力最大。从清除自由基角度上,菠萝蛋白酶和碱性蛋白酶可作为开发海参抗氧化肽的优选工具酶。 

Study on the in vitro inoxidizability of enzymatic hydrolysates from sea cucumber (Stichopus japonicus)

Sea cucumber Stichopus japonicus were hydrolyzed by five different enzymes, including papain, neutral protease, alcalase, tryptase, and bromelain. The antioxdative activities of the five hydrolysates were investigated by detecting the DPPH· and superoxide radicals scavenging abilities, ferrous ion chelating abilities, and reducing power activities. The results showed that, the antioxdative activities of the five hydrolysates firstly increased, and then decreased with the hydrolysis time. The DPPH· and superoxide radicals scavenging abilities of hydrolysates from bromelain and alcalase were higher than that of other enzymes. The ferrous ion chelating abilities of tryptase hydrolysates, and the reducing power activities of papain hydrolysates were higher than that of the others. Thus, bromelain and alcalase were the better tool enzymes for developing antioxdative peptides from sea cucumber based on the free radicals scavenging abilities.