Abstract：The effect of different hydrolysis times and type of protease on the antioxidant activity and emulsifying activity
of porcine plasma protein hydrolysates (PPPH) was investigated. Porcine plasma protein was hydrolyzed with three different
commercial proteases (alcalase, neutral protease and papain) for 0 to 120 min. The antioxidant activity, emulsifying activity
index (EAI), emulsion stability index (ESI) and molecular weight distribution of the hydrolysates were evaluated. The results
showed that compared with neutral protease and papain, the PPPH prepared with alcalase rendered the highest antioxidant
activity (reducing power, ABTS+· radical-scavenging activity and DPPH radical-scavenging activity) (P < 0.05). Moreover,
the hydrolysate prepared by alcalase hydrolysis for 60 min showed the highest EAI and ESI (P < 0.05). The proportion of
less than 5 kD was significantly increased with increasing hydrolysis time (P < 0.05), and the alcalase provided the best
hydrolysis efficiency (P < 0.05). Therefore, these results demonstrated that modest hydrolysis by alcalase could yield PPPH
with higher antioxidant capacity and emulsifying properties, which can be used as a potential additive in the food industry.
李 月，孔保华，王 超，吕 虹，刘 骞. 蛋白酶种类及水解时间对猪血浆蛋白水解物抗氧化性和乳化性的影响[J]. 肉类研究, 2016, 30(12): 7-11.
LI Yue, KONG Baohua, WANG Chao, Lü Hong, LIU Qian. Antioxidant Activity and Emulsifying Properties of Porcine Plasma Protein Hydrolysates as Influenced by Different Hydrolysis Times and Proteases. Meat Research, 2016, 30(12): 7-11.
