克氏螯虾虾头Protamex蛋白酶水解产物的抗氧化活性和功能性质研究.pdf

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.4 克氏螯虾虾头Protamex蛋白酶水解产物的 抗氧化活性和功能性质研究 李松林 （淮阴工学院食品工程系，南京大学淮安高新技术研究院，江苏淮安 223003） 摘要：使用 Protamex 蛋白酶对克氏螯虾虾头蛋白进行水解，以制备抗氧化活性肽。结果表明：虾头蛋白肽的还原力、Fe2+螯合 力和 DPPH 自由基清除能力与蛋白肽的浓度之间存在量效关系，均随着肽浓度的增大而增大。通过对蛋白肽的分子量分布进行研究 发现，95.14%的多肽的分子量小于1000 Da。同时测定了酶解产物的功能特性，结果表明pH 对虾头蛋白水解物的溶解性、起泡性和 乳化性具有显著影响。 关键词：抗氧化活性；功能特性；克氏螯虾虾头；分子量分布 文章篇号：1673-9078(2013)4-729-732 Antioxidant Activity and Functional Properties of the Hydrolysate of Crayfish (Procambarus clarkia ) Head Protein Prepared with Protamex LI Song-lin (Department of Food Engineering, Faculty of Life Sceince and Chemical Engineering, Huaiyin Institute of Technology, High-Tech Research Institute of Nanjing University, Huaian 223003 China) Abstract: Protamex was used as biocatalyst to hydrolyze the crayfish (Procambarus clarkia) head protein (CHP) to prepare antioxidant 2+ peptides. The antioxidant activities of crayfish (Procambarus clarkii) head protein hydrolysate (CHPH), including reducing power, Fe chelating activity, DPPH radical scavenging activity, increased with increasing the hydrolysate concentration. The molecular weight distribution of CHPH revealed that 95.14% of the total amount was peptides with molecular weight lower than 1000 Da. And pH values had a significant effect on solubility, foaming capacity and emulsion activity of the hydrolysate. Key words : antioxidant activity; functional properties; procambarus clarkia head; molecular weight distribution 克氏原螯虾，原产于北美洲，1929年由日本引入 在水溶体系、乳化体系及干燥体系中也有较高的抗氧 [1] 到我国 。克氏螯虾味道鲜美，营养丰富，带动了我