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首页> 外文期刊>International Dairy Journal >Reducing and radical-scavenging activities of whey protein hydrolysates prepared with Alcalase
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Reducing and radical-scavenging activities of whey protein hydrolysates prepared with Alcalase

机译：Alcalase制备的乳清蛋白水解物的还原和自由基清除活性

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摘要

Antioxidant activities of whey protein isolate (WPI) hydrolysates prepared by Alcalase treatment at different concentrations and times were investigated. The antioxidant activity of WPI hydrolysates, indicated by peroxide value and thiobarbituric acid-reactive substance values in a liposome-oxidizing system, increased with increasing hydrolysis time up to 5 h (P < 0.05). The WPI hydrolysates also showed greater radical-scavenging ability, greater Cupo-chelating ability and improved reducing power when compared with non-hydrolysed WPI (P < 0.05). An increase in protein concentration was shown to significantly enhance antioxidant activities (P < 0.05). Although non-hydrolysed WPI displayed an antioxidative effect, it was far less potent than the hydrolysed WPI. This study shows that enzyme-hydrolysed WPI can act as a hydrogen donor, a metal ion chelator, and a radical stabiliser to inhibit lipid oxidation. The WPI hydrolysates produced by Alcalase could be employed in the food industry as an antioxidant to replace synthetic antioxidants.
机译：研究了通过Alcalase处理制备的乳清蛋白分离物（WPI）水解产物在不同浓度和时间的抗氧化活性。 WPI水解产物的抗氧化活性由脂质体氧化系统中的过氧化物值和硫代巴比妥酸反应性物质值表示，随着水解时间的延长（长达5小时）而增加（P <0.05）。与未水解的WPI相比，WPI水解产物还表现出更大的自由基清除能力，更大的Cupo螯合能力和改善的还原能力（P <0.05）。蛋白质浓度的增加可显着增强抗氧化活性（P <0.05）。尽管未水解的WPI表现出抗氧化作用，但其效力远不如水解的WPI。这项研究表明，酶水解的WPI可以充当氢供体，金属离子螯合剂和自由基稳定剂以抑制脂质氧化。 Alcalase生产的WPI水解产物可在食品工业中用作抗氧化剂，以代替合成抗氧化剂。

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