鸢乌贼酶解产物的抗氧化稳定性与功能特性

Antioxidant stability and functional properties of enzymatic hydrolysates from purple back flying squid (Symplectoteuthis oualaniensis)

摘要: 以鸢乌贼(Symplectoteuthis oualaniensis)胴体为原料，采用木瓜蛋白酶进行酶解，比较了酶解液中不同分子量组分的抗氧化特性，探讨了温度、pH和光照对其抗氧化活性的影响，以及其功能特性(包括乳化性和乳化稳定性、起泡性和泡沫稳定性、吸水性、持水性和吸油性等)。结果表明，鸢乌贼酶解产物具有一定的耐热性，在酸性偏中性的环境中能较好地保持其抗氧化活性，日光照射会降低其抗氧化能力。此外，酶解产物还具有较强的乳化性、起泡性、吸水吸油能力等功能特性。

Abstract: Purple back flying squids (Symplectoteuthis oualaniensis) were hydrolyzed by papain. We compared the antioxidant properties of enzymatic hydrolysates with different molecular weights components and investigated the effects of temperature, pH and light on the antioxidant stability and functional properties (emulsifying properties, emulsion stability, foaming properties, foaming stability, water absorption capacity, water holding capacity and oil absorption capacity) of enzymatic hydrolysates. The results show that enzymatic hydrolysates had certain heat resistance; the activity was maintained well in acidic or neutral environment, and light could reduce its antioxidant capacity. In addition, enzymatic hydrolysates had good emulsifying properties, foaming properties as well as water and oil absorption capacity.