鸡血浆蛋白水解物抗氧化活性的研究

IF 0.8 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria Pub Date : 2022-10-25 DOI:10.1556/066.2022.00087

L.P. Wang, Z.F. Wang, S. Reziwangul, S.E. Chen

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引用次数: 0

摘要

本研究优化了鸡血浆蛋白的水解工艺，并探讨了其水解产物的体内抗氧化活性。结果表明，碱性蛋白酶的水解度最高（19.30%），体外抗氧化效果最好。碱性蛋白酶的最佳水解工艺为：温度50 °C，时间8 h、 [E]/[S]7000 U g−1，pH 7.5。体内抗氧化研究表明，低、中、高剂量组血清MDA和蛋白羰基含量显著降低（P<0.05），血清SOD和GSH含量显著升高（P<0.05），但鸡血浆蛋白水解物可以减轻这种病理损伤。鸡血浆蛋白水解产物具有一定的抗氧化活性。

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Study on antioxidant activity of chicken plasma protein hydrolysates

This study optimised the hydrolysis process of chicken plasma protein and explored the in vivo antioxidant activity of its hydrolysates. The results showed that alkaline protease provided the highest degree of hydrolysis (19.30%), the best antioxidant effect in vitro. The optimal hydrolysis process of alkaline protease was: temperature 50 °C, time 8 h, [E]/[S] 7000 U g−1, pH 7.5. Antioxidant studies in vivo showed that the low, medium, and high dose groups significantly reduced the serum MDA and protein carbonyl content (P < 0.05) and significantly increased the serum SOD and GSH contents (P < 0.05). The results of HE staining of the liver showed that the liver cells in the model group were severely damaged, but the chicken plasma protein hydrolysates could alleviate this pathological damage. Chicken plasma protein hydrolysis products had certain antioxidant activity.

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来源期刊

Acta Alimentaria 农林科学-食品科技

CiteScore

1.80

自引率

0.00%

发文量

审稿时长

18-36 weeks

期刊介绍： Acta Alimentaria publishes original papers and reviews on food science (physics, physical chemistry, chemistry, analysis, biology, microbiology, enzymology, engineering, instrumentation, automation and economics of foods, food production and food technology, food quality, post-harvest treatments, food safety and nutrition).