2种鸡肉蛋白源酶解产物抗氧化活性研究

Antioxidant Activities of Two Types of Enzymatic Hydrolysates Sourced from Chicken Meat

摘要:

以鸡肉盐溶蛋白和肌纤蛋白为原料分别制备的酶解物EP1和EP2，对其分子量分布、游离氨基酸，以及还原力、·OH自由基、O2-·自由基和DPPH·自由基清除力等抗氧化活性进行分析。研究结果显示EP1和EP2分子量均在5000以下，其分子量介于180~1000 u的组分分别为66.32%和54.74%，寡肽含量达57.79%和47.70%。游离氨基酸分析结果显示除20种常规氨基酸，EP1和EP2还含有多种非常规氨基酸，如γ-氨基丁酸、牛磺酸、肌肽、磷酸丝氨酸等；另外，碱性氨基酸（26.01%和29.43%）和疏水氨基酸（38.00%和32.88%）含量均较高。EP1和EP2均具有较强的总还原力、·OH自由基清除能力、O2-·自由基清除力和DPPH·自由基清除能力，也就是同时具有供电子体和供氢体清除自由基的能力。EP1和EP2的高抗氧化活性是由寡肽及氨基酸共同作用的结果。

Abstract:

Enzymatic hydrolysates EP1 and EP2 were prepared from chicken salt-soluble protein and myofibrillar protein, respectively. Their molecular weight distribution, free amino acids, and reducing power, as well as ·OH free radical, O2-·free radical and DPPH· free radical scavenging powers were analyzed. The results showed that the molecular weights of EP1 and EP2 were below 5000 u, and their constituents with a molecular weight range of 180~1000 u accounted for 66.32% and 54.74%, while oligopeptides accounted for 57.79% and 47.70%, respectively. The analysis of free amino acids revealed that EP1 and EP2 contained many unconventional amino acids such as gamma-aminobutyric acid, taurine, carnosine and phosphoserine, besides 20 kinds of conventional amino acids. In addition, the contents of basic amino acids (26.01% and 29.43%) and hydrophobic amino acids (38.00% and 32.88%) were relatively high. EP1 and EP2 both had strong total reducing power, and ·OH radical, O2-·radical and DPPH· radical scavenging powers, that is, the ability of acting as both electron donor and hydrogen donor to scavenge free radicals. The high antioxidant activity of EP1 and EP2 resulted from the interaction of oligopeptides and amino acids.