State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co Ltd., Shanghai 200436, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Dairy Science Department, Food Science and Nutrition Division, National Research Centre, Dokki 12311, Giza, Egypt.
State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co Ltd., Shanghai 200436, China.
Food Chem. 2019 Feb 15;274:261-267. doi: 10.1016/j.foodchem.2018.08.137. Epub 2018 Aug 31.
Antioxidant casein hydrolysates were produced from buffalo casein (CB) and bovine casein (CN) using alcalase, trypsin, pepsin, or papain. The highest degree of hydrolysis (molecular weights <3.5 kDa) were observed in CN (87.28%) and CB (83.90%) using alcalase, and the next highest was using trypsin (65.84% and 63.42%, respectively). In comparison with bovine casein hydrolysates (CNH), buffalo casein hydrolysates (CBH) contained more hydrophobic amino acids when pepsin was used, followed by trypsin, alcalase and papain. Hydroxyl radical scavenging capacity, superoxide scavenging activity, oxygen radical absorbance capacity and Fe reducing power for alcalase-CBH and trypsin-CNH were 81.16% and 84.55%, 66.84% and 70.30%, 2.45 and 2.23 mM BHA, and 140.73 and 136.59 μM Fe/mg protein, respectively. With the exception of papain hydrolysates, all hydrolysates (1 mg protein) exhibited protection against plasmid DNA nicking. Thus, alcalase-CBH and trypsin-CNH could offer beneficial antioxidant properties in functional foods and pharmaceuticals.
抗氧化酪蛋白水解物是用碱性蛋白酶、胰蛋白酶、胃蛋白酶或木瓜蛋白酶从水牛乳清蛋白（CB）和牛乳清蛋白（CN）中生产的。在使用碱性蛋白酶时，CN（87.28%）和 CB（83.90%）的水解度最高（分子量<3.5 kDa），其次是胰蛋白酶（分别为 65.84%和 63.42%）。与牛乳清蛋白水解物（CNH）相比，当使用胃蛋白酶时，水牛乳清蛋白水解物（CBH）含有更多的疏水性氨基酸，其次是胰蛋白酶、碱性蛋白酶和木瓜蛋白酶。碱性蛋白酶-CBH 和胰蛋白酶-CNH 的羟基自由基清除能力、超氧阴离子清除活性、氧自由基吸收能力和 Fe 还原能力分别为 81.16%和 84.55%、66.84%和 70.30%、2.45 和 2.23 mM BHA、140.73 和 136.59 μM Fe/mg 蛋白。除了木瓜蛋白酶水解物外，所有水解物（1mg 蛋白）都能防止质粒 DNA 断裂。因此，碱性蛋白酶-CBH 和胰蛋白酶-CNH 可以在功能性食品和药物中提供有益的抗氧化特性。
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