| 脱色猪血红蛋白酶解产物制备及其抗氧化性 |
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| 引用本文： | 郭善广,赵谋明,崔春,赵强忠,刘通讯.脱色猪血红蛋白酶解产物制备及其抗氧化性[J].化学与生物工程,2007,24(4):49-53. |
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| 作者姓名： | 郭善广 赵谋明 崔春 赵强忠 刘通讯 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东,广州,510640;华南理工大学轻工与食品学院,广东,广州,510640;华南理工大学轻工与食品学院,广东,广州,510640;华南理工大学轻工与食品学院,广东,广州,510640;华南理工大学轻工与食品学院,广东,广州,510640 |
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| 基金项目： | 国家自然科学基金
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广东省科技厅科技计划 |
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| 摘 要： | 通过复合蛋白酶(Pancreatin and Protamex)酶解制备了猪血红蛋白酶解产物,将其产物采用活性炭吸附脱色.酶解产物的分子量范围在＞15 kDa～＜1 kDa(游离氨基酸)之间,脱色酶解产物的分子量范围大部分＜5 kDa.脱色祛除94.36%的高铁血红素从而改善终产物的色泽.酶解产物及脱色产物具有还原力和DPPH自由基清除能力.猪血红蛋白酶解产物的抗氧化活性依赖于其分子量和氨基酸组成.
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| 关 键 词： | 猪血红蛋白 酶解 脱色 抗氧化活性 |
| 文章编号： | 1672-5425(2007)04-0049-05 |
| 修稿时间： | 2006-11-28 |
Preparation and Antioxidant Properties of Decolorized Porcine Hemoglobin Hydrolysates |
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| GUO Shan-guang,ZHAO Mou-ming,CUI Chun,ZHAO Qiang-zhong,LIU Tong-xun.Preparation and Antioxidant Properties of Decolorized Porcine Hemoglobin Hydrolysates[J].Chemistry & Bioengineering,2007,24(4):49-53. |
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| Authors: | GUO Shan-guang ZHAO Mou-ming CUI Chun ZHAO Qiang-zhong LIU Tong-xun |
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| Affiliation: | College of Light Industry and Food Science, South China University of Technology,Guangzhou 510640, China |
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| Abstract: | Porcine hemoglobin hydrolysates were prepared through hydrolysis by enzyme admixture including Pancreatin and Protamex,and the hydrolysates were decolorized by using charcoal.Molecular mass of the hydrosates ranged from>15 kDa to free amino acid(<1 kDa) and molecular mass of the decolorized hydrolysates was mainly<5 kDa.Decoloration could eliminate 94.36% of hematin from the hydrolysates and improved color of the final product.The hydrolysates and the decolorized hydrolysates exhibited reducing power and DPPH radical scavenging activity.The antioxidant activities of porcine hemoglobin hydrolysates were dependent on their molecular mass and their amino acid compositions. |
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| Keywords: | porcine hemoglobin enzymatic hydrolysis decoloration antioxidant activity |
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