为了全面了解酶解时间、蛋白酶种类对鳄鱼骨蛋白酶解产物抗氧化性和功能特性的影响,采用木瓜蛋白酶、碱性蛋白酶及双酶(先加入木瓜蛋白酶,后加入碱性蛋白酶)在各自最适条件下对其进行酶解,制备了不同水解度的酶解产物,并对其功能特性及抗氧化性进行分析。结果表明:随着酶解时间的延长,酶解产物的亚铁离子螯合能力和还原力均有所增强。在酶解0.25 h时,酶解产物具有较强的清除DPPH自由基的能力,随着酶解时间的延长,木瓜蛋白酶酶解产物清除DPPH自由基的能力不断下降,碱性蛋白酶先下降后上升,而双酶酶解产物则没有显著变化。在2～4 h内相同酶解时间下,与单酶酶解产物相比,双酶酶解产物具有较强的亚铁离子螯合能力、还原力及清除DPPH自由基的能力(P<0.05)。在酶解产物的功能性质方面,随着酶解时间的延长,双酶酶解产物较单一酶酶解产物具有更好的溶解性、热稳定性及乳化性。结果表明,双酶酶解较单一酶酶解得到的产物具有较强的抗氧化性。

Antioxidant activity and functional properties of protein hydrolysates from crocodile bone,hydrolyzed by Papain(HP) and Alcalase 2.4L(HA) and Papain+Alcalase2.4L(HPA) with different degrees of hydrolysis(DH) were investigated.With the hydrolysis time prolonging,the metal chelating activity and reducing power were both increased.The protein hydrolysates had a better DPPH radical scavenging activity after hydrolyzing for 0.25h.With the hydrolysis time prolonging,the DPPH radical scavenging activity of HP was decreased continually while that of HA was decreased initially and then increased.No significant changes of DPPH radical scavenging activity was observed for HPA.With the same hydrolysis time from 2 to 4 hours,HPA possessed a better metal chelating activity and DPPH radical scavenging activity and reducing power than those of HA and HP(P<0.05).With the hydrolysis time prolonging,HPA possessed a better solubility and heat stability and emulsion activity indexes at the same pH.The results revealed that HPA possessed a better antioxidant activity than HA and HP.