为了探究刺参不同酶解产物的抗氧化活性，外源添加了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 u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；质量浓度为5 mg/mL的中性蛋白酶组（酶解0.5 h），DPPH∙清除率可达到79.64%；碱性蛋白酶组3 h，∙O2-清除率为49.58%，0.5 h∙OH清除率最高为21.78%。综上所述，在抗氧化活性方面，中性蛋白酶酶解产物在外源添加的三种蛋白酶中效果最好，外源添加蛋白酶是提高刺参蛋白利用率的有效方式。

To investigate the antioxidant activities of Stichopus japonicus (sea cucumber) proteolysates produced by different proteases, three proteases were exogeneously added to fresh sea cucumber (alkaline protease, neutral protease, and papain). The degree of proteolysis, molecular distribution, and radical scavenging rates (for DPPH∙, O2-∙ and ∙OH) of each protease group were measured. The degree of proteolysis correlated positively with proteolysis time in the protease groups, whereas no significant change occurred in the control group. The degree of proteolysis was highest for neutral protease (19.4%), followed by alkaline protease, and lastly, papain (16.1%). After proteolysis, the number of large molecular-weight fragments decreased while that of <200 u amino acid fragments increased. The highest crude peptide yield (64.2%) was obtained after one hour of proteolysis in the alkaline protease group. Compared to the proteolysates produced by the untreated sample, the proteolysates produced by the samples subjected to proteolysis for up to two hours had significantly increased antioxidant activities, and their antioxidant activities were positively proportional with the proteolysate concentration. In the neutral protease group, a DPPH∙ scavenging rate of 79.64% was achieved with a proteolysate concentration of 5 mg/mL and proteolysis time of 0.5 h. In the alkali protease group, an ∙O2- scavenging rate of 49.58% was achieved with three hours of proteolysis, and the highest ∙OH scavenging rate (21.78%) was achieved with 0.5 h of proteolysis. In summary, the sea cucumber proteolysate produced by neutral protease exhibited the best antioxidant activity among the three exogenous proteases. Further, exogenous protease addition was found to be an effective method for improving the utilization of sea cucumber proteins.

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）