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大豆粕抗氧化肽制备工艺及美拉德反应特性研究
发表时间：2019-03-22 浏览量：1642 下载量：137
| 全部作者： | 刘静波，刘畅，王纪川，张碧莹，刘博群，张婷 |
| 作者单位： | 吉林大学食品科学与工程学院；吉林大学吉林省营养与功能食品重点实验室 |
| 摘 要： | 大豆肽具有良好的营养和消化吸收特性以及多种功能活性，在抗氧化、抑制肿瘤、抗疲劳等方面有较为广泛的应用。本文以大豆粕为原料，利用可控酶解技术，探究酶解过程中温度、酶解pH值、底物浓度、加酶量及时间5项指标对2,2'-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐（2,2'-azino-bis(3-ethylbenzothiazoline- 6-sulphonic acid)，ABTS）清除率的影响，通过响应面试验设计方法，最终得到在酶解温度40℃、酶解时间4 h、底物浓度9%、加酶量0.8%、酶解pH值为10的条件下，ABTS清除率可达(91.62±0.18)%. 在此条件下，进一步探究糖类型、糖肽比对抗氧化肽进行美拉德反应后抗氧化活性的影响，通过测定其中间产物、褐变程度、ABTS清除率，最终得出糖类型对抗氧化活性影响不显著，而肽浓度与中间产物生成量及ABTS清除率呈正相关；在反应进行至6 h、糖肽比为12时，美拉德反应产物（Maillard reaction product，MRP）的ABTS清除率达到最高，为(81.94±0.62)%. |
| 关 键 词： | 食品科学技术基础学科；大豆粕；抗氧化肽；ABTS；美拉德反应 |
| Title： | Study on the preparation technology of soybean meal antioxidant peptides and the features of Maillard reaction |
| Author： | LIU Jingbo, LIU Chang, WANG Jichuan, ZHANG Biying, LIU Boqun, ZHANG Ting |
| Organization： | College of Food Science and Engineering, Jilin University; Jilin Key Laboratory of Nutrition and Functional Food, Jilin University |
| Abstract： | Soybean peptides have good characteristics of nutrition and digestive absorption and a variety of functional activities, and have a wide range of applications in antioxidation, tumor suppression, anti-fatigue and other aspects. This paper takes the soybean meal as raw material, by using the controllable enzymatic hydrolysis technique, the effects of temperature, enzymolysis pH, substrate concentration, enzyme amout and time on the clearance rate of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) in the process of enzymatic hydrolysis were investigated, and the method of response surface test was designed. Finally, the optimum enzymolysis conditions were as follows: enzymolysis temperature was 40℃, enzymolysis time was 4 h, substrate concentration was 9%, enzyme amount was 0.8%, enzymolysis pH was 10. Under the condition, its ABTS clearance rate was up to (91.62±0.18)%. Antioxidant peptides were prepared by the above optimum conditions and their Maillard reaction characteristics were investigated, with different sugar types and different glycopeptide ratios, intermediate products, browning degree and ABTS clearance rate were determined. Analysis shows that the effect of sugar type on the antioxidant activity have no significant difference; with the increasing of the concentration of peptide and intermediate products, ABTS clearance rate also increased; when the reaction was carried out until 6 h and the glycopeptide ratio was 1:2, the ABTS clearance rate of Maillard reaction product (MRP) reached the highest, (81.94±0.62)%. |
| Key words： | basic subject of food science and technology; soybean meal; antioxidant peptides; ABTS; Maillard reaction |
| 发表期数： | 2019年2月第1期 |
| 引用格式： | 刘静波，刘畅，王纪川，等. 大豆粕抗氧化肽制备工艺及美拉德反应特性研究[J]. 中国科技论文在线精品论文，2019，12（1）：108-119. |
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