关键词: 食品加工技术, 鸡肉蛋白, 水解, 氨基酸组成, 肽分子量分布, 清除DPPH活性

Abstract: Chicken protein was hydrolyzed by Alcalase, Protamex, Neutrase, PTN 6.0S and Papain to examine the composition of amino acids, the distribution of peptides,and the DPPH scavenging activity of the hydrobysates.Results show that Alcalasehydrolysate has the highest soluble nitrogen and amino nitrogen, while the peptide content in Papainhydrolysate is the highest. In five hydrolysates, the highest contents of amino acids are Glu and Asp, the essential amino acid indexes of all hydrolysates are lower than that of chicken material, and the amino acid composition of Papainhydrolysate is closest to the reference pattern of amino acids. Distribution profiles of peptide molecular weight exhibit that the ratio of peptide with molecular weight (MW) between 10 000 and 5000 Da to the total peptide is highest in PTN 6.0Shydrolysate, while the ratios of peptides with MW between 5000 and 3000 Da or under 3000 Da are highest in Neutrase, Protamexhydrolysates. The scavenging activity of PTN 6.0Shydrolysate on DPPH is highest. All index diversities are related to the specificities of functional groups in proteases.

Key words: food processing technology, chicken protein, hydrolysis, amino acid composition, distribution profile of peptide molecular weight, scavenging activity on DPPH