为了探究刺参不同酶解产物的抗氧化活性,外源添加3种蛋白酶(碱性蛋白酶、中性蛋白酶、木瓜蛋白酶)酶解鲜活刺参,测定了不同蛋白酶组的水解度、分子量分布、3种自由基(DPPH、O₂-?、?OH)的清除率。结果表明：空白组水解度随着酶解时间的延长没有明显差异,蛋白酶组的水解度与酶解时间呈正相关关系,不同蛋白酶组水解度高低顺序为,中性蛋白酶>碱性蛋白酶>木瓜蛋白酶,中性蛋白酶组最高为19.4 %,木瓜蛋白酶组最低为16.1 %；酶解后大分子量片段减少,<200 Da的氨基酸片段增加；碱性蛋白酶组,酶解时间1 h,粗肽得率最高达到64.2 %。酶解时间2 h内,蛋白酶酶解后酶解液的抗氧化能力比未处理的样品明显提高,并且与酶解液浓度呈正相关关系；浓度为5 mg/mL的中性蛋白酶组(酶解0.5 h),DPPH清除率可达到79.6 %；碱性蛋白酶组0.5 h,O_2-^?清除率为49.3 %,?OH清除率最高为21.8 %。

To investigate the antioxidant properties of different enzymatic products of Stichopus japonicus, three proteases (alkaline protease, neutral protease, papain) were used to enzymatically digest Stichopus japonicus, and the hydrolysis degree, molecular weight distribution, and scavenging rate of three free radicals (DPPH, O_-2^?, ?OH) after enzymatic digestion of different enzymes were measured to reflect. The results showed that the hydrolysis degree of blank group had no significant difference with the prolongation of enzymatic hydrolysis time, and the hydrolysis degree of protease group was positively correlated with the enzymatic hydrolysis time. The order of hydrolysis degree was neutral protease > alkaline protease > papain, and papain was the lowest at 16.1 %; the large molecular weight fragments decreased after enzymatic digestion, and the amino acid fragments < 200 Da increased; the alkaline protease enzymatic digestion product had the highest yield of peptide up to 64.2 %. Within 2 hours of hydrolysis time, the antioxidant capacity of enzymolysis solution after protease hydrolysis was significantly higher than that of untreated sample, and was positively correlated with the concentration of enzymolysis solution. The DPPH clearance rate could reach 79.6 % when the hydrolysate concentration was 5 mg/mL and neutral protease hydrolysate was 0.5 h. The clearance rate of O2-? was 49.3 % and that of OH was 21.8 % at 0.5 h for the hydrolysates of alkaline protease.

广东高校省级重点平台和重大科研项目（2019GKQNCX061）；广东食品药品职业学院自然科学研究项目（2020ZR17）