摘要
以燕麦、荞麦为原料,通过半固态酶解法制备谷物多肽并以液态酶解作为对照组研究其抗氧化、降血压能力。通过凯氏定氮法测定酶解产物中多肽含量,通过总抗氧化能力(Ferric ion reducing antioxidant power,FRAP法)、羟自由基清除能力及体外血管紧张素转换酶(Angiotensin I converting enzyme,ACE)活性抑制实验测定酶解产物抗氧化及降血压能力。结果表明,以酶解产物中多肽含量、抗氧化和ACE抑制活性为指标确定了燕麦、荞麦半固态酶解最佳工艺参数分别为:酶解时间3 h,酶添加量为3.75%;酶解时间为1 h,酶添加量为2.50%,在此条件下,燕麦、荞麦所得酶解产物中多肽含量为7.03%和6.35%。1 mg/mL燕麦、荞麦多肽(半固态酶解组)羟自由基清除率为61.34%、69.33%,总抗氧化能力相当于(0.53±0.03)mmol/L和(0.48±0.01)mmol/L的FeSO4,ACE抑制率为80.27%、77.60%。半固态酶解组的多肽含量及抗氧化、ACE抑制能力均显著高于液态酶解组。采用半固态酶解工艺,既可以提高谷物肽含量,又可提高其抗氧化、ACE抑制活性,为谷物高值化加工和功能性食品配料领域的应用提供理论支持。
Cereal polypeptides were prepared by semi-solid enzymatic hydrolysis with oat and buckwheat as substrates and their antioxidant and hypotensive abilities were studied, liquid enzymatic hydrolysis was used as the control group. Kjeldahl method was used to determine the content of peptides in the enzymatic hydrolysate, reducing antioxidant power(FRAP),hydroxyl radical scavenging capacity, and Angiotensin I converting enzyme(ACE) activity inhibition experiments were used to determine the antioxidant and blood-pressure lowering properties of enzymatic products. The results showed that the hydroxyl radical scavenging rates of 1 mg/mL oat and buckwheat polypeptide(semi-solid enzymolysis group) were61.34% and 69.33%, the total antioxidant capacity was equivalent to(0.53±0.03) mmol/L and(0.48±0.01) mmol/L FeSO4,and the inhibition rates of ACE were 80.27% and 77.60%, respectively. Based on the peptide content, antioxidant and ACE inhibitory activity of the enzymatic hydrolysis products, the optimum technological parameters of semi-solid enzymatic hydrolysis was as follows: oats with the enzymatic hydrolysis time 3 h, enzyme added 3.75%, and buckwheat with enzymatic hydrolysis time 1 h, enzyme added 2.50%.At the optimum enzymatic hydrolysis parameter, the content of polypeptides in the enzymatic hydrolysis products of oat and buckwheat was 7.03% and 6.35%, respectively. The yield of polypeptide and antioxidant and ACE inhibition ability of semi-solid enzymatic hydrolysis group were significantly higher than those in liquid enzymatic hydrolysis group. The semi-solid enzymatic hydrolysis process can not only improve the efficiency of hydrolysis, but also improve the antioxidant and ACE inhibitory activity of cereal peptide. It also can provides theoretical support for high-value processing of grain and application of functional food ingredients.
作者
曹梦笛
周浩纯
李赫
张健
章期博
刘新旗
刘宇
CAO Mengdi;ZHOU Haochun;LI He;ZHANG Jian;ZHANG Qibo;LIU Xinqi;LIU Yu(College of Food and Health,National Soybean Processing Industry Technology Innovation Center,Beijing Technology and Business University,Beijing 100048,China;Chinese Academy of Inspection and Quarantine Comprehensive Test Center,Beijing 100123,China;Beijing Institute of Collaborative Innovation,Beijing 100094,China)
出处
《食品工业科技》
CAS
北大核心
2021年第15期9-16,共8页
Science and Technology of Food Industry
基金
“十三五”国家重点研发计划重点专项(2016YFD0400401)。
关键词
燕麦肽
荞麦肽
半固态酶解
抗氧化
降血压
oat peptide
buckwheat peptide
semi-solid enzymolysis
antioxidant
hypotensive
作者简介
曹梦笛(1995-),女,硕士研究生,研究方向:蛋白质加工,E-mail:cao_mengdi@163.com;通信作者:李赫(1981-),男,博士,副教授,研究方向:功能性食品,E-mail:lihe@btbu.edu.cn。
