猪血球水解蛋白的功能特性和抗氧化性

Functional Characteristics and Antioxidation of Protein Hydrolysate from Porcine Red Blood Corpuscle

摘要:

该研究以热处理后的猪血球冻干粉为原料，通过碱性蛋白酶酶解制备水解蛋白质，并对所制备的水解蛋白质的功能特性和体外抗氧化活性进行研究。结果表明，该水解蛋白质具有较好的溶解性、吸湿性和保湿性及一定的起泡性，较弱的乳化性和泡沫稳定性，相对分子量主要分布在2000~3000。体外抗氧化研究表明，水解蛋白质能够有效地清除•OH、DPPH•，抑制脂质过氧化，同时具有较强的总抗氧化能力和金属螯合能力。

Abstract:

The porcine red blood corpuscle were hydrolzed by alcalase, the protein hydrolysate was prepared. The functional properties including protein solubility,emulsifying activity index(EAI)and emulsion stability index (ESI),foaming capacity and foam stability of protein hydrolysate were analyzed .Its antioxidant activity was also studied. The result showed that the protein hydrolysate had high water solubility,water adsorption,water retention ,medium foam formation, low stability for emusifying property and foam keeping. The molecular weight of it was distributed mainly over 2000～3000 . The studies on its antioxidant showed that protein hydrolysate had eliminating capability on •OH radical ,DPPH•radical ,lipid peroxidation, and also had significant total antioxidant capacity and chelating ability on ferrous ions.