模拟消化对发芽糙米糖蛋白抗氧化性能的影响  

Effect of Simulated Digestion on Antioxidant Performance of Germinated Brown Rice Glycoprotein

作　　者：刘晓飞[1] 马京求 戚月娜 侯艳 侯天琪 马永强[1] 张娜[1] LIU Xiaofei;MA Jingqiu;QI Yuena;HOU Yan;HOU Tianqi;MA Yongqiang;ZHANG Na(College of Food Engineering,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品科技》2021年第5期142-150,共9页Food Science and Technology

基　　金：黑龙江省“百千万”工程科技重大专项(2019ZX08B02);哈尔滨商业大学青年学术骨干支持项目(2020CX03);国家自然科学基金青年科学基金项目(31301602)。

摘　　要：发芽糙米经纯化后得到3种糖蛋白组分,分别命名为样1、2、3,并进行体外的口腔、胃及肠道模拟消化实验,研究发芽糙米糖蛋白各组分经过消化后的抗氧化活性变化情况。结果显示:纯化的3种发芽糙米糖蛋白经体外消化后抗氧化能力较未消化前有所降低,样1在模拟胃液消化4 h时羟自由基清除率最高,总还原能力最强,在模拟肠液消化2 h时超氧阴离子清除率最高;样2在模拟胃液消化1 h时DPPH自由基清除率最高,样1的抗氧化能力要高于样2和样3。Three glycoprotein components were obtained from germinated brown rice after purification,which were named sample 1,2 and 3 respectively,and simulated digestion experiments of oral,stomach and intestinal tract in vitro were carried out to study the antioxidant activity of germinated brown rice glycoprotein components after digestion.The results showed that the antioxidant capacity of three kinds of germinated brown rice glycoproteins after digestion in vitro was lower than that before digestion.Sample 1 had the highest hydroxyl radical scavenging rate and total reduction ability when digested in simulated gastric juice for 4 h,and superoxide anion scavenging rate was the highest when simulated intestinal juice was digested for 2 h.Sample 2 had the highest scavenging rate of DPPH radical when digested in simulated gastric juice for 1 h,and the antioxidant capacity of sample 1 was higher than that of sample 2 and sample 3.

关 键 词：发芽糙米 糖蛋白 提取 体外模拟消化 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]