单宁酸-玉米黄粉蛋白复合物抗氧化性研究  

Antioxidant Activity of Tanning Acid-Corn Gluten Meal Complex

作　　者：曹慧英 柴媛 段玉敏 李航 高育哲 肖志刚 CAO Huiying;CHAI Yuan;DUAN Yumin;LI Hang;GAO Yuzhe;XIAO Zhigang(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《食品科技》2020年第9期253-260,共8页Food Science and Technology

基　　金：沈阳市中青年科技创新人才支持计划项目(RC170367);辽宁省特聘教授专项(2017-01-01-2019-12-13)。

摘　　要：将玉米黄粉蛋白(Corn Yellow Protein,CYP)与0.04%的单宁酸(Tannic Acid,TA)复合,利用碱性蛋白酶制得单宁酸-玉米黄粉蛋白(Tannic Acid-Corn Yellow Protein,TA-CYP)多肽,对其抗氧化活性进行测定,并做性质表征。结果表明:单宁酸-玉米黄粉蛋白复合物比CYP的可溶性蛋白含量提高78%;CYP与TA-CYP的DPPH自由基清除率分别为51.37%、63.56%(P<0.05),抗氧化性显著提高;最优酶解工艺为:酶浓度2%、底物浓度100 mg/mL、温度40℃、p H8.0、酶解3 h,在此条件下制备TA-CYP复合物抗氧化活性肽,傅里叶红外光谱和扫描电子显微镜结构均有明显变化,DPPH自由基清除能力、·OH自由基清除能力、O2-·自由基清除能力、还原力和Fe2+螯合能力均保持在较高的状态。In this paper,corn yellow protein(CYP)was combined with 0.04%tannic acid(TA)and the tannic acid-corn yellow protein(TA-CYP)polypeptide was prepared by alkaline protease.The antioxidant activity as well as physicochemical property was determined.The content of protein of TA-CYP was 78%higher than that of CYP.The DPPH radical scavenging ability of CYP and TA-CYP was 51.37%and 63.56%(P<0.05)respectively,which indicated that the antioxidant activity of CYP was enhanced markedly.TA-CYP polypeptides with antioxidant activity were prepared under the optimal enzymatic hydrolysis processes:enzyme concentration 2%,substrate concentration 100 mg/mL,temperature 40℃,pH 8.0,enzymatic hydrolyzed for 3 h.The TA-CYP polypeptides prepared through these conditions showed obvious changes in structure of Fourier transform infrared spectroscopy and scanning electron microscope,and the DPPH radical scavenging ability,·OH radical scavenging ability,O2-·radical scavenging ability,reducing power and Fe2+chelating ability exhibited a high level.

关 键 词：玉米黄粉 单宁酸 酶解 抗氧化活性 

分 类 号：TS239[轻工技术与工程—粮食、油脂及植物蛋白工程]