Department of Biotechnology, School of Bioengineering, SRM University, Kattankulathur, 603203 Tamilnadu India.
J Food Sci Technol. 2013 Oct;50(5):972-8. doi: 10.1007/s13197-011-0416-y. Epub 2011 Jul 16.
Functional properties and antioxidant activity of pink perch (Nemipterus japonicus) muscle hydrolysed by three different enzymes papain, pepsin and trypsin were studied. The protein hydrolysates produced by trypsin had an excellent solubility (98%) compared to pepsin (77%) and papain hydrolysate (74%). Conversely, the emulsifying activity index (ESI) and foaming abilities were affected by pH. DPPH radical scavenging ability, reducing power and metal chelating activity of protein hydrolysates increased with increase in concentration. Lipid peroxidation was strongly inhibited by 64% by protein hydrolysates produced by trypsin. The results revealed that the functional properties and antioxidant activities of pink perch were greatly affected by the enzymes used.
研究了三种不同酶（木瓜蛋白酶、胃蛋白酶和胰蛋白酶）水解粉红鲷（Nemipterus japonicus）肌肉的功能特性和抗氧化活性。与胃蛋白酶（77%）和木瓜蛋白酶水解产物（74%）相比，胰蛋白酶产生的蛋白水解产物具有极好的溶解性（98%）。相反，乳化活性指数（ESI）和起泡能力受 pH 值影响。DPPH 自由基清除能力、还原力和金属螯合活性随浓度的增加而增加。胰蛋白酶产生的蛋白水解产物强烈抑制脂质过氧化，抑制率达 64%。结果表明，酶的使用对粉红鲷的功能特性和抗氧化活性有很大影响。
