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

Antioxidant Activity and Functional Properties of the Hydrolysate of Crayfish (Procambarus clarkia) Head Protein Prepared with Protamex

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。

Abstract:

Protamex was used as biocatalyst to hydrolyze the crayfish (Procambarus clarkia) head protein (CHP) to prepare antioxidant peptides. The antioxidant activities of crayfish (Procambarus clarkii) head protein hydrolysate (CHPH), including reducing power, Fe2+ 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.