FREE RADICAL SCAVENGING ACTIVITY OF PORCINE PLASMA PROTEIN HYDROLYSATES USING AN ELECTRON SPIN RESON

• 作 者: OianLiu;BaohuaKong;CuiXuhai;JingLiu;
• 机 构: College of Food Science, Northeast Agricultural University,Harbin, Heilongjiang 150030, CHINA
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　Porcine plasma protein was hydrolyzed for 0.5 to 5 h using Alcalase,and the reducing power of protein hydrolysates increased with the degree of hydrolysis (DH) (P < 0.05).The free radical scavenging effects of hydrolyzed plasma protein were evaluated by electron spin resonance (ESR) spectrometer.The 5-h hydrolysate exhibited the strongest free radical scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals (DPpHo) and of trapped hydroxyl (·OH) and superoxide (O2·-) radicals (P < 0.05).