酶种类对米糠蛋白酶解物抗氧化及加工特性的影响

摘要

主要探讨蛋白酶种类对米糠蛋白水解物抗氧化活性、乳化能力及起泡性的影响.采用5种蛋白酶(胰蛋白酶、胰酶、碱性蛋白酶、风味蛋白酶和复合蛋白酶)对米糠蛋白分别水解30 min,测定米糠蛋白水解物的DPPH自由基清除能力、抑制脂质体氧化反应的能力、乳化性和起泡性等加工特性.结果表明,碱性蛋白酶适度水解米糠蛋白,获得水解物同时具有良好的抗氧化性及加工特性,具有作为天然抗氧化剂及用于食品乳化体系中的潜力.%The effects of protease type on the antioxidant activity, emulsifying capacity and foaming ability of rice bran protein hydrolysates were investigated. 5 kinds of protease (trypsin, trypsin, alkaline protease, flavor protease and compound protease) were used to hydrolyze rice bran protein 30 min respectively. The DPPH free radical scavenging activity, the ability to inhibit lipid oxidation, the emulsifying and foaming properties of rice bran protein hydrolysates were measured. The results showed that the hydrolysates which hydrolyzed by alkaline protease had good antioxidant and processing properties. It had the potential of being used as a natural antioxidant and applying in the emulsifying system of food.