绿豆多肽饮料的制备及抗氧化活性研究  

Study on preparation and antioxidant activity of mung bean peptide beverage

作　　者：马诗文 高云[1] 宗洪凤 张立华[1] 高静 周洪旭 陆永祯[2] 方志刚[1] MA Shiwen;GAO Yun;ZONG Hongfeng;ZHANG Lihua;GAO Jing;ZHOU Hongxu;LU Yongzhen;FANG Zhigang(School of Chemical Engineering,University of Science and Technology Liaoning,Anshan 114051,China;School of Innovation and Entrepreneurship,University of Science and Technology Liaoning,Anshan 114051,China)

机构地区：[1]辽宁科技大学化学工程学院,辽宁鞍山114051 [2]辽宁科技大学创新创业学院,辽宁鞍山114051

出　　处：《辽宁科技大学学报》2019年第6期440-447,共8页Journal of University of Science and Technology Liaoning

基　　金：国家自然科学基金(51634004);辽宁省自然科学基金(20170540466);国家级大学生创新创业训练计划(201810146117);辽宁省大学生创新创业训练计划(201910146046,201810146045);辽宁科技大学大学生创新创业训练计划(101462019258)。

摘　　要：研究中性蛋白酶水解绿豆分离蛋白制备绿豆多肽的工艺条件,将绿豆多肽应用到功能饮料中,研究绿豆多肽饮料的最佳配方并测定饮料的抗氧化活性。结果表明:利用中性蛋白酶水解绿豆分离蛋白的最佳反应条件为:pH7.0、酶用量6%、底物浓度9%、温度50℃,水解度为30.49%。绿豆多肽抗氧化饮料的最佳工艺条件为:绿豆多肽添加量0.7%、茶糖添加量4%、柠檬酸添加量0.04%,饮料对DPPH自由基、超氧阴离子自由基及羟基自由基清除率分别为81.48%、73.18%、54.9%,可以开发出一款具有抗氧化活性的新型饮料产品。The preparation of the mung bean polypeptide by neutral protease hydrolysis of mung bean protein isolate was studied.The mung bean peptide was applied to a functional beverage to study optimal formulation of the beverage and determine antioxidant activity of the beverage.The results show that the optimum conditions for the hydrolysis of mung bean protein isolate by neutral protease are pH 7.0,enzyme concentration 6%,substrate concentration 9%,temperature 50℃,and hydrolysis degree 30.49%.The optimal process conditions for mung bean peptide antioxidant beverage are mung bean peptide 0.7%,tea sugar 4%,citric acid 0.04%.The scavenging rates of DPPH free radicals,superoxide anion radicals,and hydroxyl radical in the beverages are 81.48%,73.18%and 54.9%,respectively.A new beverage product with antioxidant activity could be developed.

关 键 词：绿豆多肽 水解 抗氧化活性 饮料 

分 类 号：TS201.1[轻工技术与工程—食品科学]