摘要
为了研究生产加工过程中,温度、pH变化以及人体的肠胃环境是否会对玉米低聚肽的功能特性造成影响,以工业化水平生产的玉米低聚肽为对象,在不同温度、pH、消化方式下,利用HPLC分子排阻的方法,检测了玉米低聚肽在132u以下、132-576u、576-1000u等3个分子质量区间内的比例变化。同时,利用反相高效液相色谱法检测了玉米低聚肽(1mg/mL)的ACE抑制活性变化。研究结果显示:(1)于20℃,40℃,60℃,80℃,100℃分别水浴2h后,玉米低聚肽各个分子量区间的比例变化不超过2%,ACE抑制率保持在69.42%-73.15%;(2)pH值分别为3,5,7,9,11,于37℃水浴2h后,玉米低聚肽各个分子质量区间的比例变化不超过1%,ACE抑制率保持在68.17%-71.11%;(3)分别经过胃蛋白酶单独消化、胰蛋白酶单独消化、先胃蛋白酶消化再胰蛋白酶消化,玉米低聚肽各个分子质量区间的比例变化不超过5%,ACE抑制率保持在64.17%-69.26%。试验结果显示,温度以及pH的变化对玉米低聚肽的组分以及ACE抑制活性的影响很小,产品具有良好的热稳定性,pH稳定性以及消化稳定性。应用玉米低聚肽进行功能性食品开发时,玉米低聚肽基本上不受肠胃消化环境的影响,能在人体内发挥应有的保健功能。
In order to study whether the structure and function stability of corn oligopeptide would be affected by the different conditions including temperature, pH and digestion mode, we tested the change of its molecular weight distribution under 132u, 132u to 576u and 576u to 1 000u and its （ 1 mg/mL）ACE-inhibition rate. The results showed that： （1）The change of its molecular weight distribution did not exceed 2% , and its ACE-inhibition rate kept from 69.42% to 73.15% , after the corn oligopeptide was bathed for 2h at 20℃ , 40℃ , 60℃, 80℃ , 100℃. （2） The change of its molecular weight distribution did not exceed 1% , and its ACE-inhibition rate kept from 69.42% to 73.15% , when the corn oligopeptide was bathed for 2h at 37℃ for pH 3,5,7,9,11. （3） The change of its molecular weight distribution did not exceed 5% , and its ACE-inhibition rate （remained in the 64.17% to 69.26% range）, when the corn oligopeptide was digested by pepsin, trypsin alone and associating with the two enzymes. Consequently, the components and the hioactivities of corn oligopeptide would be maintained mostly,when using it to make functional food,because of its good stability under various heating, pH, digesting conditions. At the same time, corn oligopep- tide functions can be used as the nutritional supplements because it is basically unaffected by the environment of intestines and digestive system.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第12期61-65,共5页
Food and Fermentation Industries
关键词
玉米低聚肽
稳定性
消化模式
corn oligopeptide, stability, digestion mode
作者简介
硕士研究生
（蔡木易教授为通讯作者）。
