将草鱼鱼鳞在60℃下经胃蛋白酶及木瓜蛋白酶酶解,制备了不同水解度的酶解产物,并测定了其功能特性及抗氧化性。结果显示:两种蛋白酶酶解产物的溶解性和热稳定性较高,尤其是木瓜蛋白酶酶解产物的溶解性均大于91.60%。随着水解度的增大,酶解产物的溶解性增强,乳化性和起泡性逐渐减小,且胃蛋白酶酶解产物在乳化性和起泡性方面都明显好于木瓜蛋白酶酶解产物。在木瓜蛋白酶酶解的两种产物中,随着水解度升高酶解产物的亚铁离子螯合能力、还原力和清除DPPH自由基的能力均下降。结果表明酶解产物的功能特性及抗氧化性与水解度有一定关系(P<0.05)。

The grass carp scale contains abundant collagen.The hydrolyzed collagen is of many functions.In order to apply the theory in further research of grass carp scale,protein from grass carp(Ctenopharyngodon idellus)scale were hydrolyzed by Pepsin(HPe) and Papain(HPa) with different(1h,6h) hydrolysis time.In the meanwhile,its functional properties and antioxidant activity were investigated.The result showed that HPe and HPa had high solubility and heat stability,especially HPa whose solubility was higher than 91.60%.As the DH rising,the solubility increased while emulsion activity index and foaming capacity decreased of both HPe and HPa,and HPe possessed a better emulsion activity index and foaming capacity than HPa.Between the two kinds of HPa separated by different DH,the metal chelating activity,the reducing power and DPPH radical scavenging activity all decreased as the DH rising.In conclusion,the functional properties and antioxidant activity of protein hydrolysates from grass carp scale were influenced by the DH(P<0.05).