体外消化对壳寡糖糖基化修饰玉米谷蛋白生物活性的影响  

Effect of in Vitro Digestibility on the Biological Activities of Glycosylated Corn Glutelin by Chitosan

作　　者：王晓杰[1] 刘晓兰[1] 林巍[1] 鲍优贤 WANG Xiaojie;LIU Xiaolan;LIN Wei;BAO Youxian(Heilongjiang Key Laboratory of Agricultural Products Processing,College of Food and Biological Engineering,Qiqihar University（Qiqihar 161006)

机构地区：[1]齐齐哈尔大学食品与生物工程学院、黑龙江省普通高校农产品加工重点实验室,齐齐哈尔161006

出　　处：《食品工业》2018年第8期133-137,共5页The Food Industry

摘　　要：以壳寡糖糖基化修饰玉米谷蛋白为原料,采用胃蛋白酶和胰蛋白酶对其进行一步消化和二步消化,研究体外消化对糖基化修饰玉米谷蛋白的抗氧化活性和体外促酒精代谢等生物活性的影响。试验结果表明:糖基化修饰和体外消化均可以明显改善玉米谷蛋白的抗氧化活性(包括DPPH自由基清除活性和还原力)和体外促酒精代谢活性。经胃蛋白酶-胰蛋白酶二步消化后,糖基化修饰使玉米谷蛋白的体外消化率提高18.08%,提高了玉米谷蛋白的营养品质。The corn glutelin was glycosylated with chitosan by microbial transglutaminase. The effect of in vitro digestion by pepsin or pepsin-trypsin hydrolysis on antioxidant activities and activity of promoting alcohol metabolism of glycosylated product was investigated. The results showed that antioxidant activities（including DPPH free radical scavenging rate and reducing power） and activity of promoting alcohol metabolism of cron glutelin were improved by glycosylation reaction and in vitro digestion. When the glycosylated products was digested using two-steps hydrolysis by pepsin-trypsin, the digestibility was increased by 18.08% in comparison with original corn glutelin, which indicated that the nutritional quality of corn glutelin was increased by enzymatic glycosylation reaction.

关 键 词：玉米谷蛋白 壳寡糖 酶法糖基化 体外消化 抗氧化活性 

分 类 号：TS201.21[轻工技术与工程—食品科学]