鳄鱼肉蛋白酶解产物抗氧化性的研究

为更加充分利用优质的鳄鱼肉蛋白资源，采用木瓜蛋白酶、风味蛋白酶单酶酶解及木瓜蛋白酶与风味蛋白酶复合酶解制备了鳄鱼肉蛋白多肽，并对其抗氧化活性（DPPH自由基清除能力、亚铁离子螯合能力和还原力）进行分析。结果显示，酶解时间为Q5h、1h和2h木瓜蛋白酶和风味蛋白酶复合酶解产物的DPPH自由基清除能力显著（P〈0．05），高于木瓜蛋白酶和风味蛋白酶单酶酶解产物的DPPH自由基清除能力；除酶解时间为0．5、1的风味蛋白酶鳄鱼肉蛋白多肽外，其它鳄鱼肉蛋白多肽的亚铁离子螯合率均大于80％；随酶解时间延长，木瓜蛋白酶和风味蛋白酶复合酶解鳄鱼肉蛋白多肽的还原力显著降低（P〉0．05）。鳄鱼肉蛋白酶解产物具备开发为功能食品的潜力。

Antioxidant Activities of Hydrolysates Derived from Crocodile Meat

To make a good use of the protein of crocodile meat, crocodile meat were hydrolyzed by papain, flavourzyme and the mix- ture of papain and flavourzyme. Antioxidant activities induding DPPH radical scavenging activity, ferrous ion chelating activity and reducing power of were investigated. Peptides composite hydrolyzed by papain and flavourzyme for 0. 5, 1, and 2 h showed stronger DPPH radical scavenging activity than peptides single hydrolyzed by papain and flavourzyme （ P 〈 0. 05 ） . All hydrolysates could chelate higher than 80% ferrous ion, excepting peptides hydrolyzed by flavourzyme for 0. 5 and 1 h. With the extension of hydrolysis time, the reducing power of crocodile meat protein hydrolysates decreased. The resuhs revealed that crocodile meat protein hydrolysates had the potential to develop as functional food.