为了深入了解酶解时间和蛋白酶种类对黄鳝肉酶解产物抗氧化活性和功能特性的影响,采用木瓜蛋白酶、碱性蛋白酶和胰蛋白酶及其双酶组合在各自最适条件下对黄鳝肉进行酶解,制备不同水解度的酶解产物,并对其抗氧化活性和功能特性进行了研究。结果表明:随着酶解时间的增加,黄鳝肉酶解产物的抗氧化活性逐渐增强,当酶解时间为3 h时,酶解产物具有较强的清除DPPH和ABTS自由基的能力,最大清除率可达62.18%和81.76%,但酶解时间进一步延长,酶解产物的抗氧化能力则不断下降。在相同酶解时间下,双酶酶解产物比单酶酶解产物具有较强的清除自由基能力。黄鳝肉双酶酶解产物在溶解性和热稳定性方面优于单酶酶解产物,而在乳化性方面则相对较差,并且酶解时间对黄鳝肉酶解产物的功能性影响较大。

In order to research the effects of hydrolysis time and proteases types on functional properties and antioxidant activity of the hydrolysates from Monopterus albus meat,Papain,Alkaline Protease,Trypsin and their two combinations were used to hydrolyze the Monopterus albus meat under their optimum conditions,and different degrees of hydrolysis were obtained,meanwhile,their functional properties and antioxidant activity were tested.The results showed that,with the prolonging time of hydrolysis,the antioxidant activity of hydrolysates from Monopterus albus meat were increasing.The best radical scavenging for DPPH and ABTS were 62.18% and 81.76%,respectively.However,the radical scavenging activity of the hydrolysates were decreased with the further prolonging time of hydrolysis.The hydrolysates obtained by two enzymes showed better antioxidant activity,solubility and heat stability than those obtained by single enzyme,but were worse in emulsibility.The functional properties of the hydrolysates were affected greatly by the hydrolysis time.