挤压膨化脱脂处理对高温豆粕制备蛋白多肽抗氧化性的影响  

Effect of Extrusion Degreasing Process on Antioxidative Activity of Peptides Prepared by High Temperature Soybean Meal

作　　者：齐宝坤[1] 隋晓楠[1] 马文君[1] 王中江[1] 丁俭[1] 李杨[1] 江连洲[1] 王胜男[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《中国粮油学报》2016年第12期51-56,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31301501);黑龙江省教育厅自然科学基金面上项目(12531049);黑龙江省自然基金(QC2013C014);黑龙江博士后科研启动金(LBH-Q13018)

摘　　要：采用挤压膨化预处理酶水解法制备高温豆粕多肽,再通过超滤处理分离出不同分子质量的多肽,研究挤压膨化脱脂处理对高温豆粕制备蛋白多肽抗氧化性的影响。在单因素试验基础上,通过响应面分析法对挤压膨化工艺条件进行优化,确定挤压膨化最优工艺为:物料含水量22%,套筒温度95℃,螺杆转速125 r/min,模孔孔径20 mm。在最优工艺条件下,多肽的O2-·清除能力和抑制ROO·能力分别为46.23%和51.41%。通过电子自旋共振(ESR)对不同分子质量豆粕多肽的·OH清除率进行测定,结果表明,分子质量小于1 ku的多肽·OH清除能力最大。High temperature soybean meal peptides with different molecular mass prepared by extrusion pre-treatment enzyme hydrolysis were separated by ultrafiltration process. Effect of extrusion degreasing process on antioxidative activity of peptides prepared by high temperature soybean meal was researched. On the basis of single factor experiment, technological parameters of extrusion process were determined by response surface methodology to opti- mize process as follows ： material moisture 22%, sleeve temperature 95℃, screw speed 125 r/min, and die aperture 20 mm. Under the optimal process conditions, O2： scavenging activity and inhibition ROO· ability of peptides were 46.23% and 51.41% respectively.·OH scavenging ratio of soybean meal peptides with different molecular mass was determined by electron spin resonance （ESR）. The results showed that ·OH scavenging capacity of peptides with molecular mass less than 1 ku is the largest.

关 键 词：挤压膨化 高温豆粕 多肽 抗氧化性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]