食品科学 ›› 2019, Vol. 40 ›› Issue (3): 78-86.doi: 10.7506/spkx1002-6630-20170829-343

• 基础研究 • 上一篇    下一篇

体外消化对金瓜籽抗氧化肽抗氧化活性的影响

陈丽花,朱楚楚,李冉冉   

  1. (上海应用技术大学食品科学与工程系,上海 201418)
  • 出版日期:2019-02-15 发布日期:2019-03-05
  • 基金资助:
    上海市崇明区“可持续发展科技创新行动计划”科技攻关项目(CK2017-55)

Effect of in Vitro Digestion on Antioxidant Activity of Antioxidant Peptides from Marrow Seeds

CHEN Lihua, ZHU Chuchu, LI Ranran   

  1. (Department of Food Science and Engineering, Shanghai Institute of Technology, Shanghai 201418, China)
  • Online:2019-02-15 Published:2019-03-05

摘要: 本实验以金瓜籽为原料,以还原力、羟自由基清除率、DPPH自由基清除率为考察指标,采用响应面试验探讨了制备金瓜籽抗氧化肽的工艺参数,并研究了其经体外模拟人体胃肠道消化后的游离氨基酸组成、分子质量分布及抗氧化活性变化。结果表明:制备金瓜籽抗氧化肽的最优工艺条件为底物(金瓜籽粕)质量分数为6%、添加碱性蛋白酶3%、在pH?8.5的体系中55?℃酶解90?min,此条件下所得羟自由基清除率、DPPH自由基清除率、还原力分别为(58.19±0.80)%、(60.27±1.73)%和0.49±0.01;分子质量小于3?kDa、3~5?kDa及大于5?kDa的抗氧化肽经体外模拟胃肠道消化后分别含游离氨基酸41.72%、36.94%和33.93%,其主要为分子质量小于500?Da的肽段,占比分别为73.50%、60.15%和53.30%;与消化前相比,消化产物对羟自由基的清除能力分别提高了26.04%、29.06%和34.43%,还原力分别提高了50.98%、64.53%、67.35%。该研究可为金瓜籽抗氧化肽作为功能性抗氧化剂的生产和应用提供参考。

关键词: 金瓜籽, 抗氧化肽, 体外模拟消化, 游离氨基酸, 分子质量分布, 抗氧化活性

Abstract: In this study, response surface methodology was used to optimize the enzymatic hydrolysis conditions for the preparation of antioxidant peptides from marrow seed meal for improved reducing power and scavenging capacity against hydroxyl and DPPH radicals. The changes in the free amino acid composition, molecular mass distribution and antioxidant activity of the antioxidant peptides after simulated gastrointestinal digestion in vitro were studied. The results showed that the optimal conditions were obtained as follows: substrate concentration 6%, alkaline protease 3%, and enzymatic hydrolysis at 55 ℃ for 90 min at pH 8.5. The scavenging percentages against hydroxyl and DPPH radicals and reducing power of the hydrolysate obtained under these conditions were (58.19 ± 0.80)%, (60.27 ± 1.73)% and 0.49 ± 0.01, respectively. The antioxidant peptides with a molecular mass of less than 3 kDa, 3-5 kDa and more than 5 kDa were separated from the hydrolysate. After simulated gastrointestinal digestion, these antioxidant peptides contained 41.72%, 36.94% and 33.93% free amino acids, respectively, and the digested peptides consisted mainly of peptide fragments with a molecular mass of less than 500 Da account for 73.50%, 60.15% and 53.30% of the total amount, respectively. The hydroxyl radical scavenging capacity increase by 26.04%, 29.06% and 34.43%, respectively, ,and the reducing power increased by 50.98%, 64.53% and 67.35%, respectively when compared with those before digestion. The results of this study provide useful data for the production and application of antioxidant peptides from marrow seeds as a functional antioxidant.

Key words: marrow seeds, antioxidant peptide, in vitro simulated digestion, free amino acid, molecular mass distribution, antioxidant activity

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