不同处理条件对苜蓿叶蛋白水解物抗氧化活性的影响  

Effects of Different Treatment Conditions on Antioxidant Activity of Alfalfa Leaf Protein Hydrdyzates

作　　者：许英一[1,2] 徐艳霞 王宇[3] XU Yingyi;XU Yanxia;WANG Yu(College of Food and Bioengineering,Qiqihar University,Qiqihar 161006;Key Laboratory of Processing Agricultural Products,College of Heilongjiang Province,Qiqihar 161006;Heilongjiang Province Institute of Animal Science,Qiqihar 161005)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,齐齐哈尔161006 [2]黑龙江省普通高校农产品加工重点实验室,齐齐哈尔161006 [3]黑龙江省畜牧研究所,齐齐哈尔161005

出　　处：《食品工业》2018年第11期1-4,共4页The Food Industry

基　　金：黑龙江省省属高等学校基本科研业务费科研项目(编号135209274);黑龙江省教育厅基本业务专项(粮头食尾)(编号LTSW201724);黑龙江省自然科学基金(编号C201456)

摘　　要：以苜蓿叶蛋白为原料,通过酶解制备苜蓿叶蛋白水解物。以DPPH自由基和还原力为评价指标,采用不同的处理条件对苜蓿叶蛋白水解物的抗氧化活性进行研究。结果表明:加热处理和添加大多数食品添加剂有利于提高水解物的抗氧化活性,而添加柠檬酸和酒石酸能降低其抗氧化活性;碱性p H条件不利于提高DPPH自由基清除率,而酸性p H条件有利于提高DPPH自由基清除率;添加金属离子对抗氧化活性影响较大;巴氏灭菌、煮沸灭菌和高压蒸汽灭菌条件均有利于清除DPPH自由基,但会在一定程度上降低还原力。Alfalfa leaf protein hydrolysate was prepared by enzymatic hydrolysis from alfalfa leaf protein. The effects of different treatment conditions on antioxidant activity of alfalfa leaf protein were investigated. The results indicated that heating treatment and most of food additives were beneficial to improve antioxidant activity of hydrolysates, while citric acid and tartaric acid could reduce their antioxidant activity. The alkaline pH condition was not favorable to improve the scavenging rate of DPPH radical, while acidic pH condition was helpful to improve the scavenging rate of DPPH radical. Metal ion also had an obvious effect on the antioxidant activity of alfalfa leaf protein hydrolysate. Pasteurization, boiling sterilization and high pressure steam sterilization were beneficial to the scavenging of DPPH free radicals, but could reduce reducing power to some extent.

关 键 词：苜蓿叶蛋白水解物 碱性蛋白酶 不同处理条件 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]