摘要
以豌豆蛋白粉为原料,通过两步酶解法制备得到豌豆低聚肽,并通过体外模拟消化试验,对比经胃蛋白酶和胰蛋白酶消化前后豌豆低聚肽的相对分子质量分布、DPPH自由基清除能力、羟自由基清除能力、ABTS自由基清除能力和氧自由基吸收能力(ORAC),探究豌豆低聚肽经模拟胃、肠道消化后抗氧化活性的变化。结果表明:豌豆低聚肽的相对分子质量主要在1 kDa以下,胃蛋白酶和胰蛋白酶消化后重均相对分子质量分别下降16.89%、4.03%。胃蛋白酶及胰蛋白酶消化前后,对DPPH自由基的IC50值分别为10.12、12.21 mg/mL和8.36、9.63 mg/mL;对羟自由基IC50值分别为8.15、8.32 mg/mL和6.23、6.34 mg/mL;ABTS自由基清除能力分别降低了5.16%、10.92%;ORAC值分别降低了7.07%、27.30%。证明了豌豆低聚肽在经胃蛋白酶和胰蛋白酶消化后能保持较强的抗氧化活性,为其在抗氧化功能性食品的开发应用提供了理论基础。
Pea oligopeptides were prepared by two-step enzymatic hydrolysis from pea protein powder.The relative molecular weight distribution,DPPH,hydroxyl and ABTS radical scavenging abilities,and oxygen radical absorbance capacity(ORAC)of pea oligopeptides were compared before and after pepsin and trypsin digestion to explore the changes of antioxidant activities after digestion in simulated stomach and intestine.The results showed that the relative molecular weight of pea oligopeptides was less than 1 k Da,and the weight average relative molecular weight after digestion with pepsin and trypsin decreased by 16.89%and 4.03%,respectively.Before and after digestion with pepsin and trypsin,the IC50 values of DPPH radical scavenging ability were 10.12 and 12.21 mg/mL,8.36 and 9.63 mg/mL,respectively;the IC50 values of hydroxyl radical scavenging ability were 8.15 and 8.32 mg/mL,6.23 and 6.34 mg/mL,respectively;ABTS free radical scavenging abilities decreased by 5.16%and 10.92%,respectively;ORAC values decreased by 7.07%and 27.30%,respectively.It was proved that pea oligopeptides could maintain strong antioxidant activity after digested by pepsin and trypsin,which provided a theoretical basis for the development and application of pea oligopeptides in antioxidant functional foods.
作者
王雨辰
高丽辉
韩涛
刘文颖
WANG Yu-chen;GAO Li-hui;HAN Tao;LIU Wen-ying(Beijing Engineering Research Center of Protein and Functional Peptides,China National Research Institute of Food and Fermentation Industries Co.Ltd.,Beijing 100015,China;College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China)
出处
《粮食与油脂》
北大核心
2021年第4期146-150,155,共6页
Cereals & Oils
基金
“十三五”国家重点研发计划(2016YFD0400604)
国家自然科学基金(31671963)
北京市科技创新基地培育与发展工程专项(Z191100002819001)。
关键词
豌豆低聚肽
体外消化
抗氧化
pea oligopeptides
in vitro digestion
antioxidant
作者简介
王雨辰(1990-),男,硕士,工程师,研究方向为食品加工技术;通信作者:韩涛(1963-),男,教授,研究方向为食品加工与功能食品;通信作者:刘文颖(1984-),女,博士生,高级工程师,研究方向为食源性肽研究。
