兼具抗氧化及抗菌活性的玉米醇溶蛋白肽制备及其乳化特性  

Preparation and Emulsifying Properties of Zein Peptides with Antioxidant and Antibacterial Activities

作　　者：唐文婷[1] 孙玥 孙庆杰[1] 王洪彩 蒲传奋[1] TANG Wenting;SUN Yue;SUN Qingjie;WANG Hongcai;PU Chuanfen(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;Shandong Yuwang Ecological Food Industry Co.,Ltd.,Dezhou 251200,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]山东禹王生态食业有限公司,山东德州251200

出　　处：《食品科学》2022年第11期57-66,共10页Food Science

基　　金：山东省重点研发计划项目(2019GNC106051);山东省自然科学基金面上项目(ZR2020MC212)。

摘　　要：采用胰蛋白酶和木瓜蛋白酶分别水解玉米醇溶蛋白,对其水解产物进行抗氧化、抗菌及乳化活性分析。针对具有较好双抗活性及乳化性能的木瓜蛋白酶水解组分,进一步采用ÄKTA蛋白纯化系统及反相高效液相色谱分离得到纯化组分。通过基质辅助激光解析电离四极杆飞行时间质谱对纯化所得肽进行氨基酸序列分析,得出其氨基酸序列为LLAH。玉米醇溶蛋白水解所得LLAH和化学合成LLAH表现出相当的1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2’-联氮-双(3-乙基苯并噻唑啉-6-磺酸)(2,2’-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid),ABTS)阳离子自由基清除活性以及铁离子还原能力和乳化能力。两种LLAH均能抑制大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌和单核细胞增生李斯特菌的生长。LLAH稳定的乳液平均粒径为(263.4±3.5)nm,低于吐温-80稳定的乳液平均粒径((286.8±3.5)nm),前者的贮藏稳定性和氧化稳定性均高于吐温-80稳定的乳液,且对上述4种受试菌株均表现出抑菌效果。LLAH的抗菌和抗氧化活性对其稳定乳液的稳定性具有积极贡献。研究结果对于开发新型玉米醇溶蛋白肽基功能性食品配料具有一定的参考价值。Zein was hydrolyzed by trypsin and papain separately,and the antioxidant,antibacterial and emulsifying activities of the hydrolysates were analyzed.The papain hydrolyste fractions with good antioxidant,antibacterial and emulsifying activities were further purified using anÄKTA protein purification system and reversed-phase high performance liquid chromatography(RP-HPLC).Using matrix-assisted laser desorption/ionization quadrupole time-of-flight mass spectrometry,the amino acid sequence of the purified peptide was determined to be LLAH.The natural and synthetic LLAHs showed comparable scavenging activity against 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical and 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid)(ABTS)cation radical,iron ion reducing power and emulsifying ability.Both LLAHs could inhibit the growth of Escherichia coli,Staphylococcus aureus,Bacillus subtilis and Listeria monocytogenes.The average particle size of LLAH stabilized emulsion was(263.4±3.5)nm,which was lower than that of Tween-80 stabilized emulsion((286.8±3.5)nm).The storage and oxidation stability of the former were higher than those of the latter.LLAH stabilized emulsion exerted antibacterial effects against the tested strains.The antibacterial and antioxidant activities of LLAH could make a positive contribution to the stability of the emulsion.The results of this study will provide valuable information for the development of novel zein peptide-based functional foods.

关 键 词：抗氧化活性 抗菌活性 玉米醇溶蛋白肽 乳液 

分 类 号：TS201.2[轻工技术与工程—食品科学]