摘要
目的制备油莎豆活性肽,分析油莎豆肽的功能特性,研制油莎豆活性肽固体饮料。方法采用乳酸发酵法制备油莎豆活性肽,并以活性肽含量作为评价指标,通过单因素和正交试验优化发酵工艺。分析油莎豆肽的氨基酸组成和功能特性,设计功能性油莎豆活性肽固体饮料,通过调节活性肽、脱脂乳粉、罗汉果甜苷以及魔芋胶的添加量进行风味优化,正交实验优化其配方。结果油莎豆活性肽的最佳发酵条件为初始pH 7.0、菌种比例10%、发酵温度37℃、发酵时间30 h,此条件下制得的油莎豆活性肽含量为(3.86±0.09)mg/mL,其中必需氨基酸含量为51.53%±0.15%,酸性氨基酸含量为21.83%±0.02%,疏水氨基酸含量为37.76%±0.29%。该活性肽具有显著的清除自由基能力,在胰脂肪酶、胆固醇酯酶和黄嘌呤氧化酶抑制活性方面表现出良好效果,并具备较强的胆酸盐结合能力和潜在的抑菌活性,能有效达到降血脂和降尿酸的效果。最终确定油莎豆活性肽固体饮料的最佳配方为:活性肽50 g、脱脂乳粉45 g、罗汉果甜苷0.15 g、魔芋胶0.6 g。结论本研究通过发酵法获得油莎豆活性肽,并以此为原料开发了一款活性肽功能性固体饮料,为油莎豆活性肽类产品的开发提供了理论支持,为其多元化应用奠定了基础。
Objective To prepare active peptides from Cyperus esculentus,analyze their functional properties,and develop a functional solid beverage formulated with these peptides.Methods Lactic acid fermentation was employed to prepared Cyperus esculentus active peptides.Using active peptide content as the evaluation index,single-factor experiments and orthogonal experiments were conducted to optimize the fermentation process.The amino acid composition and functional evaluation of the peptides were systematically analyzed.A functional solid beverage of Cyperus esculentus active peptide was developed,with flavor optimization achieved by adjustion the addition levels of active peptides,skim milk powder,mogroside and konjac gum.The formula was further optimized by orthogonal design experiments.Results The optimal fermentation conditions for Cyperus esculentus active peptides were determined as initial pH 7.0,inoculum ratio 10%,fermentation temperature 37℃,and fermentation time 30 h.Under these conditions,the active peptides content reached(3.86±0.09)mg/mL,with essential amino acids accounting for 51.53%±0.15%,acidic amino acids 21.83%±0.02%,and hydrophobic amino acids 37.76%±0.29%.The active peptides exhibited significant free radical scavenging capacity and remarkable inhibitory actives against pancreatic lipase,cholesterol esterase,xanthine oxidase and strong bile salt binding ability and potential antibacterial activity,thereby effectively achieve the effect of lowering blood lipids and uric acid.The optimized formula for the solid beverage of peptides from Cyperus esculentus was determined as:50 g of active peptide,45 g of skim milk powder,0.15 g of mogroside and 0.6 g of konjac gum.Conclusion This study successfully obtains Cyperus esculentus active peptides through fermentation and develops a functional solid beverage,providing theoretical support for the development of active peptides from Cyperus esculentus and laying a foundation for their diversified applications.
作者
周元
刘诗桐
严贵明
赵竹青
张婉婷
陈友康
孙立军
王玉堂
ZHOU Yuan;LIU Shi-Tong;YAN Gui-Ming;ZHAO Zhu-Qing;ZHANG Wan-Ting;CHEN You-Kang;SUN Li-Jun;WANG Yu-Tang*(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)
出处
《食品安全质量检测学报》
2025年第18期203-213,共11页
Journal of Food Safety and Quality
基金
陕西省重点研发计划项目(2024NC-YBXM-130)。
关键词
油莎豆
活性肽
功能特性
固体饮料
Cyperus esculentus
active peptides
function characteristics
solid beverage
作者简介
第一作者:周元(1979-),女,博士,高级实验师,主要研究方向为食品加工工艺。E-mail:yuan0114@163.com;通信作者:王玉堂(1980-),男,博士,教授,主要研究方向为食品安全检测。E-mail:wyt991023@nwsuaf.edu.cn。
