花生多肽的理化性质及抗氧化性质研究  

Evaluation of Physicochemical and Antioxidant Properties of Peanut Peptides

作　　者：江晨[1] 孙杰[1] 毕洁[1] 张初署[1] 于丽娜[1] 朱凤[1] 杨庆利[1] 

机构地区：[1]山东省花生研究所,山东青岛266100

出　　处：《花生学报》2013年第3期32-37,共6页Journal of Peanut Science

基　　金：国家自然科学基金项目(31100205);青岛市民生计划项目(13-1-3-71-nsh);山东省博士基金项目(BS2010NY023);青岛市公共支撑项目(11-2-3-26-nsh)

摘　　要：本文研究了pH、温度、蛋白浓度等因素对花生多肽活性的影响,与花生分离蛋白相比,在温度30～80℃和pH值2～12时花生多肽具有较高的溶解性,更好乳化性、起泡性和泡沫稳定性,但有较低的吸水性和吸油性。此外,花生多肽体外抗氧化能力较强,具有较强的还原力、羟自由基清除力、2,2-二苯基苦味苯肼(DPPH)自由基清除力。表明花生多肽具有良好的理化特性和抗氧化性能,可作为功能食品或保健食品主要成分或添加剂。In this study, the effects of pH, temperature and protein concentration on some key physicochemical properties of peanut peptides were investigated. Compared with peanut protein iso- late, peanut peptides exhibited a significantly higher solubility at pH values 2-12 and temperature between 30℃ and 80℃. Peanut peptide bad lower water holding and fat adsorption capacities, but showed better emulsifying capacity, foam capacity and foam stability over a wide range of protein con- centrations （2-5 g/100 mL） than peanut protein isolate. In addition, peanut peptide exhibited higher in vitro antioxidant properties measured in terms of reducing power, scavenging of hydroxyl radical, and scavenging of DPPH radical. OveraII, peanut peptide appeared to have better functional and an- tioxidant properties and hence has a good potential as main components in functional foods or health food or as a food additive.

关 键 词：花生多肽 起泡性 乳化性 吸水性 吸油性 抗氧化活性 

分 类 号：S565.2[农业科学—作物学] Q516[生物学—生物化学]