玉米抗氧化肽Leu-Pro-Phe抗氧化稳定性研究  

Studies on the Antioxidative Stability of Corn Antioxidant Peptide Leu-Pro-Phe

作　　者：唐宁[1] 庄红[1] 

机构地区：[1]吉林大学军需科技学院,长春130062

出　　处：《中国食品学报》2015年第2期49-55,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划项目(2012BAD33B03)

摘　　要：以从玉米蛋白粉中分离纯化得到的玉米抗氧肽Leu-Pro-Phe为研究对象,探讨温度、p H、食品配料、金属离子和胃肠道消化酶对Leu-Pro-Phe清除DPPH和ABTS自由基能力的影响。结果表明:玉米抗氧化肽LeuPro-Phe具有较好的热稳定性,在100℃下处理5 h仍能保持较好的自由基清除活性。Leu-Pro-Phe具有良好的耐酸、耐碱性,酸性和碱性环境均未破坏其结构,其中碱性环境有助于其清除ABTS自由基。食品配料对LeuPro-Phe的抗氧化活性影响显著,其中蔗糖、Na Cl和柠檬酸能极显著(P<0.01)地提高其DPPH自由基清除活性。常见的金属离子对Leu-Pro-Phe抗氧化活性的影响不一,K+、Ca2+、Mg2+、Zn2+和Cu2+均能显著(P<0.05)影响LeuPro-Phe的DPPH自由基清除活性,而其ABTS自由基清除活性仅对Cu2+敏感,高浓度的Cu2+能显著(P<0.05)抑制其清除活性。体外消化试验表明:Leu-Pro-Phe具有一定的抗消化能力,经胃蛋白酶和胰蛋白酶消化后仍保持较高的自由基清除活性。Effects of temperature, p H, food ingredients, metal ions and gastrointestinal proteases on DPPH /ABTS radical scavenging activity of corn antioxidant peptide Leu-Pro-Phe were determined. The results showed that peptide Leu-Pro-Phe exhibited strong thermal stability, it still showed good free radical scavenging activities when it was heated to 100 ℃ for 5 hours. The structure of Leu-Pro-Phe can not be broken in alkaline and acid environments. Furthermore,at alkaline p H, peptide Leu-Pro-Phe was more effective to scavenge ABTS radical. The food ingredients significantly affected the antioxidant activities of Leu-Pro-Phe. The DPPH radical scavenging activity significantly increased（P 0.01）when sucrose, Na Cl and citric acid were added. The DPPPH radical scavenging activity of peptide Leu-Pro-Phe was significantly influenced（P0.05） by K＋, Ca2＋, Mg2＋, Zn2＋and Cu2＋ions. However, the ABTS radical scavenging activity of Leu-Pro-Phe was only affected by Cu2＋ions, the activity was significantly decreased（P0.01） when high concentrations of Cu2＋ions were added. The peptide Leu-Pro-Phe still exhibited strong free radical scavenging activities after digested by pepsin and trypsin.

关 键 词：抗氧化肽 Leu-Pro-Phe 抗氧化活性 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]