干燥方式对四角蛤蜊酶解物功能特性和 抗氧化活性的影响

Effects of different drying methods on the functional properties and antioxidant activities of Mactra veneriformis hydrolysates

中文关键词:  冷冻干燥  喷雾干燥  四角蛤蜊  酶解  功能特性  抗氧化活性

英文关键词:freeze drying  spray drying  Mactra veneriformis  enzymolysis  functional properties  antioxidant activities

中文摘要:

      目的 比较不同干燥方式对四角蛤蜊木瓜蛋白酶酶解物功能特性和抗氧化活性的影响。方法 采用冷冻干燥和喷雾干燥2 种方式对四角蛤蜊木瓜蛋白酶酶解物进行干燥处理, 比较其功能特性和抗氧化活性。结果 冷冻干燥(freezing drying, FD)组的蛋白含量(49.56%)高于喷雾干燥(spray drying, SD)组(44.31%), 2 组均含有17 种氨基酸, 总氨基酸含量之间无显著性差异。两者均具有一定的抗氧化能力, FD 组的DPPH?清除能力和还原能力均优于SD 组, 其IC50 和AC0.5 值分别为3.02、4.52 mg/mL 和3.55、4.03 mg/mL。FD 组和SD 组颜色差异显著, 且FD 组的溶解性、起泡性和泡沫稳定性均好于SD 组。结论 FD 组的功能特性和抗氧化活性均优于SD 组, 四角蛤蜊酶解物采用真空冷冻干燥效果更好。

英文摘要:

      Objective To compare the effects of different drying methods on the functional properties and antioxidant activities of Mactra veneriformis hydrolysates. Methods The Mactra veneriformis was firstly hydrolyzed by papain, and then the hydrolysates were respectively dried by freeze drying method and spray drying method. Finally, the functional properties and antioxidant activities were investigated and compared. Results The protein content (49.56%) of freeze drying (FD) group was higher than that (44.31%) of spray drying (SD) group.Both groups had 17 kinds of amino acids, and there was no significant difference in total amino acid content. Both of them had certain antioxidant capacity, and the scavenging and reductive abilities of DPPH in FD group were better than those of the SD group. The IC50 and AC0.5 values were 3.02, 4.52 mg/mL and 3.55, 4.03 mg/mL, respectively.The color difference of FD group and SD group was significant, and the solubility, foaming and foam stability of FD group were better than those of SD group. Conclusion The functional properties and antioxidant activities of FD groups are all better than those of SD groups. Freeze drying method may be more suitable for the drying of Mactra veneriformis hydrolysates.