不同分子量红花籽抗氧化肽稳定性研究  

Study on the Stability of Antioxidant Peptides from Safflower Seeds with Different Molecular Weight

作　　者：刘晓艺 周玉岩 过利敏[3] 郝光飞 LIU Xiaoyi;ZHOU Yuyan;GUO Limin;HAO Guangfei(College of Life Science and Food Engineering,Hebei University of Engineering,Handan 056107,China;Hebei Provincial Food,Drug and Medical Device Inspection and Research Center,Shijiazhuang 050299,China;Institute of Commodity Storage and Processing,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056107 [2]河北省食品药品医疗器械检验研究中心,河北石家庄050299 [3]新疆农业科学院农产品贮藏加工研究所,新疆乌鲁木齐830091

出　　处：《食品工业科技》2022年第13期94-102,共9页Science and Technology of Food Industry

基　　金：自治区公益性科研院所基本业务经费项目(KY2020103)新疆红花籽油及籽粕功能营养研究及产品开发。

摘　　要：目的:研究不同分子量红花籽蛋白抗氧化肽活性的稳定性。方法:以脱壳红花籽粕为实验材料,经复合酶酶解分离制备抗氧化肽,以1,1-二苯基-2-三硝基苯肼(1-diphenyl-2-trinitrophenylhydrazine,DPPH)自由基、超氧阴离子自由基(superoxide anion radical,O_(2)^(-)·)及羟自由基(hydroxyl free radicals,·OH)清除能力为指标,探讨温度、pH、食品原辅料、金属离子及模拟胃肠消化等环境因素对不同分子量红花籽抗氧化肽活性的影响。结果:红花籽蛋白酶解物<3 kDa(SSPH-Ⅰ)、3~5 kDa(SSPH-Ⅱ)较分离前活性显著增加(P<0.05),SSPH-Ⅲ(5~10 kDa)和SSPH-Ⅳ(>10 kDa)较分离前活性显著降低(P<0.05),选取活性显著增加组分研究发现SSPH-Ⅰ抗氧化活性更加稳定,能在60~121℃高温、pH6~8弱酸弱碱条件下保持活性,各自由基清除率维持率达到90%以上,10 g/100 mL NaCl和葡萄糖、0.2 g/100 mL柠檬酸对SSPH-Ⅰ抗氧化活性有增强协同作用,各自由基清除率维持率增加至105%左右,10 g/100 mL的蔗糖和0.2 g/100 mL的防腐剂对活性影响不大,添加Cu^(2+)、Zn^(2+)和K^(+)金属离子对SSPH-Ⅰ抗氧化稳定性显著下降(P<0.05),其影响顺序为:Cu^(2+)>Zn^(2+)>K^(+)>Mg^(2+)>Ca^(2+),经模拟胃肠消化后活性较稳定,维持率为80%。结论:筛选得到<3 kDa红花籽蛋白抗氧化肽组分活性较高且稳定,为其工业化生产及应用提供理论依据。Objective:The stability of antioxidant peptide activity of safflower seed protein with different molecular weight was studied.Methods:Using shelled safflower seed meal as experimental material,antioxidant peptides were prepared by compound enzymatic hydrolysis.The scavenging ability of 1-diphenyl-2-trinitrophenylhydrazine(DPPH)free radical,superoxide anion radical(O_(2)^(-)·)and hydroxyl radical(·OH)were used as indexes.The effects of environmental factors such as temperature,pH,food raw materials,metal ions and simulated gastrointestinal digestion on the activity of antioxidant peptides from safflower seeds with different molecular weight were studied.Results:The activities of the protease hydrolysates<3 kDa(SSPH-Ⅰ)and 3~5 kDa(SSPH-Ⅱ)of safflower seeds were significantly higher than those before separation(P<0.05),while the activities of SSPH-Ⅲ(5~10 kDa)and SSPH-Ⅳ(>10 kDa)were significantly lower than those before separation(P<0.05).It was found that the antioxidant activity of SSPH-Ⅰwas more stable and could maintain its activity under the condition of 60 to 121℃and weak acid and weak base of pH 6~8,and the free radical scavenging rate maintenance rate was more than 90%.10 g/100 mL NaCl,glucose and 0.2 g/100 mL citric acid enhanced the antioxidant activity of SSPH-Ⅰ.The free radical scavenging rate maintenance rate was to about 105%.Sucrose of 10 g/100 mL and preservatives of 0.2 g/100 mL had little effect on the antioxidant activity.The addition of Cu^(2+),Zn^(2+)and K^(+)metal ions significantly decreased the antioxidant stability of SSPH-I and the order of effect was as follows:Cu^(2+)>Zn^(2+)>K^(+)>Mg^(2+)>Ca^(2+),was stable after simulated gastrointestinal digestion,and the maintenance rate was 80%(P<0.05).Conclusion:The antioxidant peptides of<3 kDa safflower seed protein showed high activity and stability,which provided theoretical basis for its industrial production and application.

关 键 词：红花籽蛋白 抗氧化肽 超滤分离 抗氧化活性 稳定性 加工条件 模拟胃肠消化 

分 类 号：TS209[轻工技术与工程—食品科学]