菜籽饼粕蛋白模拟胃肠消化过程抗氧化研究  

Antioxidant Activity of Hydrolysate Peptides from Rapeseed Meal Digested with Simulated Gastrointestinal

作　　者：秦晓佩 余筱洁[1] 杨华[2,3] 胡佳丽[1] 马海乐[1] 周存山[1,2,3] 

机构地区：[1]江苏大学食品与生物工程学院江苏省农产品物理加工重点实验室,镇江212013 [2]江苏大学生物与环境学院浙江省生物工程重中之重学科 [3]浙江万里学院,宁波315100

出　　处：《中国粮油学报》2016年第1期21-26,共6页Journal of the Chinese Cereals and Oils Association

基　　金：863计划(2013AA102203-02);浙江省宁波市农业支撑(2012C10030);江苏高校优势学科建设工程(PAPD2012);浙江省“生物工程”重中之重学科开放基金(KF2014006);江苏大学高级人才启动(12JDG074)

摘　　要：以菜籽饼粕为原料，采用模拟胃、肠（十二指肠和小肠）消化，研究菜籽饼粕蛋白胃肠消化中抗氧化特性和产物特征。利用胃蛋白酶、胰蛋白酶构建模拟胃液和模拟肠液体系，氨基酸分析仪和液相色谱分析产物35种游离氨基酸和相对分子质量分布。结果表明，菜籽饼粕蛋白模拟胃肠道消化过程中，底物浓度在4mg／mL时具有最强的抗氧化活性；抗氧化肽产生集中于模拟胃肠消化的十二指肠阶段，该阶段产物中游离氨基酸比原料中多出5种，各种游离氨基酸含量也明显增加；同时，产物中相对分子质量211—5000的多肽占总多肽含量的84．97％，其中主要多肽的相对分子质量为2608、1695和211。Taking rapeseed meal as raw material, using simulated gastric ,intestinal （duodenum and small intestine ） digestion, to study the antioxidant properties and characteristics of products in the process of rapeseed meal prorein simulated gastrointestinal digestion. Construction of simulated gastric juice and intestinal system using pepsin, trypsin, and analysis of the product of 35 kinds of free amino acids and relative molecular weight distribution with amino acid analyzer and HPLC. The results showed that the substrate concentration had the strongest antioxidant activity in 4 mg/mL in the rapeseed meal protein simulated gastrointestinal digestion process; the antioxidant peptides focused on duodenal phase in simulated gastrointestinal digestion, in this phase, the free amino acid in products is 5 kinds more than in raw materials, and all kinds of free amino acid contents also increased significantly ; at the same time, the peptides relative molecular weight of products between 211 - 5 000 account for 84.97% to the total peptides, and the relative molecular weight of primary peptides are 2 608, 1 695 and 211.

关 键 词：菜籽饼粕 胃肠消化 抗氧化 氨基酸组成 相对分子质量分布 

分 类 号：TS201.1[轻工技术与工程—食品科学]