Effect of High Pressure Treatment on Antioxidant Activity of Casein Hydrolysates
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摘要: 研究了高压处理条件和处理对象对胰蛋白酶水解酪蛋白特性及产物抗氧化活性的影响。以水解度、DPPH自由基、超氧阴离子自由基、羟基自由基和还原力为测定指标，研究了高压处理胰蛋白酶、酪蛋白、酪蛋白+胰蛋白酶后的酶解特性和产物的抗氧化活性。结果表明：在水解度方面，高压对酪蛋白的处理效果比胰蛋白酶好，在200 MPa的压力下保压20 min时，酪蛋白的水解度提高了31.14%，但是高压对酪蛋白+胰蛋白酶的处理效果不佳；经100 MPa保压15 min或50 MPa保压5 min处理后胰蛋白酶的酶解产物对DPPH自由基和超氧阴离子自由基有较强的清除能力，而经150 MPa保压10 min处理的酪蛋白以及经150 MPa保压15 min处理的酪蛋白+胰蛋白酶的酶解产物在羟基自由基的清除能力和还原力方面表现更好，并且酶解产物的抗氧化活性与水解程度不成正相关。Abstract: The effects of high pressure treatment on enzymatic hydrolysis of casein hydrolyzed by trypsin and antioxidant activities of protein hydrolysates were investigated.Based on our measured data of hydrolysis (DH), DPPH radical, superoxide anion radical, hydroxyl radical scavenging activities and reducing power, we studied the hydrolysates and antioxidant activities as resulting from the high-pressure treatment of enzymatic hydrolysis of casein, trypsin, with and without the addition of casein to each and all of them.The results show that the high pressure treatment has a better effect on casein than on trypsin in terms of the DH which increases by 31.14% under the optimal condition of 200 MPa for 20 min, while the treatment effect is not as satisfactory for casein-trypsin mixture.In cases of DPPH and hydroxyl radical scavenging activities, the high pressure has a greater effect on trypsin compared with that on casein under 100 MPa/15 min or 50 MPa/5 min.Besides, the hydroxyl radical scavenging activity of casein treated at 150 MPa for 10 min and the reducing power of casein-trypsin mixture processed under 150 MPa for 15 min increase more markedly.Moreover, no correlation has been found between the antioxidant activities of the hydrolysates and their enzymatic properties.
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Key words:
- high pressure process /
- casein /
- hydrolysates /
- antioxidant activity
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图 1 不同压力(a)及保压时间(b)对各样液水解度的影响
Figure 1. Effects of pressure (a) and pressure-hold time (b) on hydrolysis degree of different hydrolysates
图 2 不同压力(a)及保压时间(b)对各酶解产物的DPPH自由基清除率的影响
Figure 2. Effects of pressure (a) and pressure-hold time (b) on DPPH radical scavenging activity of different hydrolysates
图 3 不同压力(a)及保压时间(b)对各酶解产物的超氧阴离子自由基清除率的影响
Figure 3. Effects of pressure (a) and pressure-hold time (b) on superoxide anion radical scavenging activity of different hydrolysates
图 4 不同压力(a)及保压时间(b)对各酶解产物的羟基自由基清除率的影响
Figure 4. Effects of pressure (a) and pressure-hold time (b) on hydroxyl radical scavenging activity of different hydrolysates
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