不同加工辅料对玉米肽(<1 kDa)抗氧化性的影响  

Effects of Different Processing Excipients on the Antioxidant Properties of Zein(<1 kDa)

作　　者：刘帅言 冯萌萌 杜晶芳 肇萍 张正 于亚莉 LIU Shuaiyan;FENG Mengmeng;DU Jingfang;ZHAO Ping;ZHANG Zheng;YU Yali(School of Food Science and Engineering,Jilin University,Changchun,Jilin 130062,China)

机构地区：[1]吉林大学食品科学与工程学院,吉林长春130062

出　　处：《农产品加工》2021年第9期1-3,9,共4页Farm Products Processing

基　　金：吉林省教育厅“十三五”科学技术项目(JJKH20180171KJ);吉林大学“大学生创新创业训练计划”项目(201910183229)。

摘　　要：玉米肽为玉米蛋白经酶解后获得的多种小肽的混合物,具有抗氧化、促进酒精代谢等多种生物活性,是当前国际食品界热门的功能因子,已被广泛地应用在食品工业中。但一直以来,研究人员多集中于对玉米肽的工艺制备和功能研究等方面,对于玉米肽活性保护的研究仍处于初探阶段。以玉米肽清除ABTS自由基活性变化为指标,探究不同水质、稳定剂、食用酸和静置时间对其抗氧化活性稳定性的影响,以期为玉米肽产品开发,为最大限度发挥玉米肽的抗氧化活性提供理论依据。结果表明,水质不同,玉米肽溶液的抗氧化活性呈现出较大的差异:去离子水>纯净水>矿泉水。稳定剂海藻酸钠、CMC、黄原胶、明胶的添加,均会降低玉米肽ABTS自由基清除率,且清除活性随着稳定剂用量的增加而显著下降,其中海藻酸钠(0.1%)对玉米肽的抗氧化活性影响最小,玉米肽ABTS自由基清除率为90%。酸味剂苹果酸、柠檬酸的添加降低了玉米肽ABTS自由基清除活性,且呈剂量效应关系,在相同剂量下,柠檬酸(0.6%)对ABTS自由基清除活性破坏力最强,可降至72%。Corn peptide is a mixture of various small peptides obtained by enzymatic hydrolysis of corn protein.It has many biological activities such as anti-oxidation,promoting alcohol metabolism,etc.It is a hot functional factor in the current international food industry and has been widely used in the food industry.However,researchers have been focusing on the preparation and function of zein,and the protection of zein activity is still in the preliminary stage.In this paper,the change of ABTS free radical scavenging activity of zein was taken as the investigation index to explore the influence of different water quality,stabilizer,edible acid and standing time on the stability of antioxidant activity of zein,so as to provide theoretical basis for the development of zein products and maximize the antioxidant activity of zein.The results of this study showed that the antioxidant activity of corn peptide solution showed great difference with different water quality:deionized water>pure water>mineral water.The addition of stabilizer sodium alginate,CMC,xanthan gum and gelatin all reduced the free radical scavenging rate of zein ABTS,and the scavenging activity decreased significantly with the increase of stabilizer dosage.Among them,sodium alginate(0.1%)had the least influence on the antioxidant activity of zein,and the free radical scavenging rate of zein ABTS was 90%.The addition of malic acid and citric acid reduced the free radical scavenging activity of zein ABTS and showed a dose-effect relationship.At the same dose,citric acid(0.6%)had the most destructive effect on the free radical scavenging activity of ABTS,which could be reduced to 72%.

关 键 词：玉米肽 水质 稳定剂 酸味剂 抗氧化活性 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]