2014•Zhongguo Nongye Daxue xuebaoOpen access
Preparation and physiochemical properties of protein hydrolysates with an antioxidant activity from porcine plasma protein
Yadi Zhou, Zhiying Wang, Minjing Yao, Fan HongBing, Hui Hong, Yongkang Luo
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Abstract
Flavourzyme,Alcalase 2.4L,Alcalase 2.4L+flavourzyme and flavourzyme+Alcalase 2.4Lwere used to study the influence of hydrolysis time,enzyme species,adding order of enzyme on the antioxidant activity of protein hydrolysates and the functional properties from porcine plasma protein(PPP).With hydrolysis time prolonging,the antioxidant activity of hydrolysates was increased from 0to 120min.As the same hydrolysis time from 60-180min, HAF and HFA possessed better DPPH radical scavenging activity and Fe2+-chelating activity and reducing power than those of HA and HF(P 0.05).With the same hydrolysis time from 90-150min,HAF possessed a higher DH and better DPPH radical scavenging activity and reducing power than those of HFA(P 0.05).Hydrolysates with high antioxidant activity also had a good solubility and heat stability at acidic(4.0),neutral(7.0)and alkalic(8.0)pH and the solubility of those was higher than 90%.