超高压大豆蛋白酶解物体外消化产物的抗氧化活性研究  

Study on Antioxidant Activity of the Digestible Products in vitro from Soybean Protein Hydrolysate under Ultra-high Pressure

作　　者：关海宁 徐筱君 孙薇婷 刘登勇 刁小琴 GUAN Hai-ning;XU Xiao-jun;SUN Wei-ting;LIU Deng-yong;DIAO Xiao-qin(College of Food and Technology,Bohai University,Food Safety Key Laboratory of Liaoning Province,National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《保鲜与加工》2021年第10期81-86,94,共7页Storage and Process

基　　金：辽宁省教育厅科学技术研究项目(LJ2020010);渤海大学博士科研启动基金项目(05013/0520bs006);2020科技特派专项行动计划(2020JH5/10400009);辽宁省自然科学基金面上项目(2019-MS-006)。

摘　　要：以大豆分离蛋白为研究对象,分析超高压(0.1、100、200、300 MPa)对大豆分离蛋白结构及其酶解4 h的产物在胃肠消化过程中的抗氧化活性。结果表明,经200 MPa处理的大豆分离蛋白结构变化较为明显,不同压力下的酶解产物随着消化的进行,消化液的还原能力、自由基清除能力及抑制脂质体氧化能力均有不同程度的提升。与其他处理组(0.1、100、300 MPa)相比,采用200 MPa处理的大豆蛋白酶解物在体外消化4 h时对DPPH自由基和羟自由基的清除率最大,分别为96.8%和58.6%,消化5 h时抑制脂质体氧化能力最强,消化10 h时的还原能力最高,为0.462,o_(2)·和ABTS自由基清除率分别为79.7%和4.5%。综合分析得出,200 MPa诱导蛋白结构变化,进而提高其酶解物在胃肠消化过程中的抗氧化活性。该研究为大豆分离蛋白高压酶解物应用于具有抗氧化功能的食品开发提供了理论依据。Soybean protein isolate(SPI)was used as the research object,the effect of ultra-high pressure(0.1,100,200,300 MPa)on the structure of SPI and the antioxidant activity of its enzymatic hydrolysates during the simulated gastrointestinal digestion were analyzed.The results showed that the structure of SPI changed obviously after 200 MPa treatment.With the progress of digestion of the sample through the stomach and small intestine,the reducing ability,free radical scavenging ability and inhibition of liposome oxidation ability of digestive juice were improved.Compared with other treatment groups(0.1,100,300 MPa),the maximum scavenging rates of DPPH radical and hydroxyl radical in the digestive juice of SPI hydrolysates treated with 200 MPa were 96.8%and 58.6%,respectively when digested for 4 hours,and the inhibition of liposome oxidation was the strongest at 5 hafter digestion.The maximum reducing ability,scavenging rates of o_(2)·and ABTS radical were 0.462,79.7%and 4.5%when digested for 10 hours.Comprehensive analysis showed that the pressure of 200 MPa could induce structural changes of SPI and improve the antioxidant activity of the digestive products from stomach and intestines.These results provided a theoretical basis for the application of high pressure processing enzymatic hydrolysates of soy protein isolate in the development of antioxidant food.

关 键 词：超高压 大豆分离蛋白酶解物 结构 体外消化产物 抗氧化活性 

分 类 号：TS201.21[轻工技术与工程—食品科学]