尤 娟¹，罗永康¹，沈慧星²
（1 中国农业大学食品科学与营养工程学院，北京 100083；2 中国农业大学理学院，北京 100083）

摘要：为制备具有良好抗氧化活性的鲢鱼蛋白肽段，选择了5种蛋白酶在相同酶活力下水解鲢鱼鱼肉蛋白，通过三硝基苯磺酸法（TNBS法）和分光光度法分别测定了鲢鱼鱼肉蛋白的水解度及酶解产物的抗氧化活性，并分析了水解度与抗氧化各指标间的相关性。结果表明：鲢鱼鱼肉蛋白的5种酶解产物中，碱性蛋白酶酶解鲢鱼鱼肉蛋白5 h后的水解度最高；清除DPPH自由基能力和还原力较强的是胃蛋白酶酶解产物，其清除DPPH自由基能力最高达到了61%，还原力最高达到了1.6；酶解产物的水解度和还原力分别与亚铁离子螯合力具有显著的相关性（P﹤0.05）。酶的种类对鲢鱼蛋白的水解度和酶解产物的抗氧化活性有较大的影响。
关键词：鲢鱼蛋白；酶解；抗氧化；相关性

Study on preparation of antioxidant peptides of silver carp proteins
YOU Juan ¹, LUO Yong-kang¹, SHEN Hui-xing²
( 1 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2 College of Science, China Agricultural University, Beijing 100083, China )

Abstract：In order to prepare the silver carp protein peptides which have antioxidant activity, silver carp protein was hydrolysed with 5 common proteases in the same enzyme activity. The hydrolysis degree and DPPH radical-scavenging activity of hydrolysate were determined by TNBS method and spectrophotometer. The relativity between the degree of hydrolysis and antioxidant activity were also analyzed. The results showed that the highest hydrolysis degree of hydrolysate was hydrolysed 5h by Alcalase 2.4L（p﹤0.05）. Pepsin hydrolysate was the most powerful on scavenging DPPH radical and reducing activity and its eliminating rate was 61% and 1.6, respectively. There were marked relativity between the degree of hydrolysis and metal-chelating activity, and also between reducing power and metal-chelating activity（p﹤0.05）. Different proteases had different effects on hydrolysis degree and antioxidants activity.
Key words: silver carp protein; enzymolysis; antioxidant; relativity

基金项目：现代农业产业技术体系建设专项资金资助（nycytx-49）；国家自然科学基金（30871946）；国家科技支撑计划（2008BAD94B06；2008BAD91B01）
作者简介：尤娟（1985—），女，博士研究生，主要从事水产品加工技术研究。E-mail: youyouyu1024@163.com
通讯作者：罗永康（1963—），男，教授/博导，主要从事水产品加工技术研究，E-mail: luoyongkang@cau.edu.cn
 

(来源：《渔业现代化》2010.37(3)：42-47)