采用Flavourzyme 500 MG蛋白酶对鱿鱼头蛋白进行酶解,制备不同水解度的水解物并测定水解物的抗氧化活性,分析鱿鱼头蛋白水解物的水解度与其抗氧化活性的相关性。结果表明:在水解度为0~39.80%范围内,随着水解度的逐渐升高,鱿鱼头蛋白酶水解物多肽含量和游离氨基酸总量逐渐增加,超氧阴离子自由基清除能力、DPPH自由基清除能力、羟自由基清除能力、还原能力、抗氧化能力和亚铁离子螯合能力逐渐升高;在水解度为39.80%时,酶水解物多肽含量和游离氨基酸总量分别为12.97 mg/mL和4.49 mg/mL,上述抗氧化活性指标均为最高,分别为40.04%、32.72%、45.4%、1.449、0.697 mg/mL和43.34%。表明鱿鱼头蛋白酶水解物具良好抗氧化作用,有着重要的应用价值。

Squid head protein was hydrolyzed with a commercial protease,Flavourzyme 500MG in the present study. Changes in the degree of hydrolysis( DH) from different hydrolysates were determined and investigated to find out their relationships with antioxidant activities. Results showed that in the range of 0 ~ 39. 80%( DH),the levels of polypeptides and total free amino acids increased with the increase of the degree of hydrolysis. Moreover,the antioxidant activities including superoxide radical scavenging capacity,DPPH radical scavenging capacity,hydroxyl radical scavenging capacity,reducing power,antioxidant value,and Ferrous iron chelating of the hydrolysates increased with the higher degree of hydrolysis. When the degree of hydrolysis was at 39. 80%,the hydrolysates exhibited the strongest antioxidant activities with high amount of polypeptides and total free amino acids( 12. 97 mg / mL and 4. 49 mg / mL). At that level of hydrolysis degree,the antioxidant measurements were analyzed to be 40. 04%,32. 72%, 45. 4%,1. 449,0. 697 mg / mL and 43. 34%,respectively. These results demonstrated that squid head protein hydrolysates had high antioxidant activity and thus had important application value.