糖基化改性对酪蛋白酶解产物抗氧化活性的影响  

Effects of glycosylation modification on the antioxidant activity of casein-enzymatic hydrolysate

作　　者：赵玉滨 穆秋霞 曲柳青 崔素萍[1] ZHAO Yu-bin;MU Qiu-xia;QU Liu-qing;CUI Su-pin(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院

出　　处：《食品与机械》2019年第10期223-226,231,共5页Food and Machinery

基　　金：黑龙江省农垦总局重点科研计划项目（编号：HKKYZD190710）;黑龙江省教育厅2017年度教改项目（编号：SJGY20170446)

摘　　要：为了提高酪蛋白酶解产物的抗氧化活性,将酶解产物分别与葡萄糖、木糖、果糖进行糖基化改性。在酶解产物与糖质量比为1 2的条件下,研究改性条件对产物抗氧化活性的影响。结果表明,酶解产物与木糖、果糖改性后的产物,在pH 7.0时羟基自由基清除率达到最大,分别为38.63%,32.82%(均高于对照);pH 7.0时,葡萄糖、木糖糖基化产物的还原能力最强。随着反应温度升高,酶解产物与3种糖的糖基化产物的抗氧化活性不断增强,在120,130℃时,3种糖的糖基化产物的羟基自由基清除率和还原力均高于对照。在反应4 h时,酶解产物与木糖、果糖及葡萄糖糖基化后的羟基自由基清除率都达到最大(分别为66.57%,83.33%,42.00%,均高于对照),还原力最大分别为1.12,1.14,1.05(均高于对照)。糖基化改性可以提高酪蛋白酶解产物的抗氧化活性,其中酶解产物与木糖的糖基化产物的抗氧化活性最高,其最佳糖基化反应条件为pH 7.5、温度130℃、时间4 h。In order to enhance the antioxidant activity of the casein hydrolysate,the enzymatic hydrolysate was modified by glycosylation with glucose,xylose and fructose,respectively.The effects of modification conditions on the antioxidant activity of the product were investigated under the mass ratio of enzymatic hydrolysate to sugar 1 2.The results showed that the hydroxyl radical clearance rate reached the maximum at pH 7.0,which were 38.63%and 32.82%,respectively,and each was higher than the control.At pH 7.0,the reducing ability of the enzymatic hydrolysate was the strongest when modified by glycosylation with glucose or xylose.As the reaction temperature increased,the antioxidant activity of the glycosylation products of the enzymatic hydrolysate and three sugars were continuously enhanced.At the temperature of 120 and 130℃,the hydroxyl radical scavenging rate and reducing power of the glycosylation products of the three sugars were higher than the control.At 4h,the hydroxyl radical scavenging rate of the glycosylation products of the enzymatic hydrolysate and xylose,fructose and glucose reached the maximum,i.e.66.57%,83.33%and 42.00%,respectively,which were higher than the control;the maximum reducing power were 1.12,1.14 and 1.05,respectively,which were higher than the control.Glycosylation can improve the antioxidant activity of the enzymatic hydrolysis products of casein,among which the glycosylation products of enzymatic hydrolysis products and xylose have the highest antioxidant activity.The optimal glycosylation reaction conditions are pH 7.5,temperature 130℃and time 4 h.

关 键 词：酪蛋白酶解产物 还原糖 糖基化反应 抗氧化活性 羟基自由基清除率 还原力 

分 类 号：TS2[轻工技术与工程—食品科学与工程]