糖基化改性对英国红芸豆抗氧化肽抗氧化活性的影响  

Effect of Glycosylation Modification on Antioxidant Activity of British Red Kidney Bean Antioxidant Peptides

作　　者：赵玉滨 穆秋霞 董宪慧 郑喜群 王坤 崔素萍[1] Zhao Yubin;Mu Qiuxia;Dong Xianhui;Zheng Xiqun;Wang Kun;Cui Suping(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319;National Coarse Cereal Engineering Technology Research Center,Daqing 163319;Engineering Research Center of the Ministry of Education for Processing and Utilization of Food By-products,Daqing 163319)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]国家杂粮工程技术研究中心,大庆163319 [3]粮食副产物加工与利用教育部工程研究中心,大庆163319

出　　处：《中国粮油学报》2022年第8期128-136,共9页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江省农垦总局科技攻关项目(HKKYZD190710);国家重点研发计划(2017YFD0400201);黑龙江八一农垦大学三横三纵支持计划(TDJH201906);黑龙江省教育厅2017年度教改项目(SJGY20170446)。

摘　　要：为了提高英国红芸豆抗氧化肽的抗氧化活性,利用木糖对其进行糖基化改性。首先利用单因素和正交实验对糖基化改性条件进行优化,然后利用荧光光谱、紫外-可见光谱和傅里叶中红外光谱对糖基化改性产物进行分析。结果表明,糖基化改性的最佳反应条件为:抗氧化肽质量浓度10 mg/mL、反应温度90℃、pH 7、反应时间4 h、糖肽比为1∶1;在此条件下制备的糖基化产物的羟基自由基清除率、DPPH自由基清除率、还原力和亚铁离子螯合能力分别提高了80.9%、75.1%、135.7%、27.2%,褐变程度为0.52,接枝度为39%。糖基化改性产物的荧光和紫外吸收特性增强,产物的-OH含量增加,在N-H、■和C-N键都发生了伸缩和振动。糖基化改性可以显著提高英国红芸豆抗氧化肽的抗氧化活性。In order to improve the antioxidant activity of the British red kidney bean antioxidant peptide, glycosylation modification was conducted to the British red kidney bean antioxidant peptide by xylose. Firstly, single factor and orthogonal experiments were used to optimize the glycosylation modification conditions. After that, fluorescence spectroscopy, ultraviolet-visible spectroscopy and Fourier mid-infrared spectroscopy were used to analyze the glycosylation modified products. The results indicated that, the optimal reaction conditions for glycosylation modification were: the concentration of the antioxidant peptide component was 10 mg/mL, the reaction temperature was 90 ℃, the pH was 7, the reaction time was 4 h, and the glycopeptide ratio was 1∶1. Under these conditions, the hydroxyl radical scavenging rate, DPPH free radical scavenging rate, and reducing power of ferrousion chelating ability of the glycosylation reaction products were increased by 80.9%, 75.1%, 135.7% and 27.2%, respectively, the degree of browning was increased, being 0.52, and the grafting degree was 39%. The fluorescence and UV absorption characteristics of the glycosylated modified products were enhanced. The content of-OH of the glycosylated modified products increased, and the bond stretching and vibration occurred in ■. The glycosylation modification could significantly improve the antioxidant activity of British red kidney bean antioxidant peptide components.

关 键 词：英国红芸豆抗氧化肽 糖基化改性 抗氧化 接枝度 褐变程度 

分 类 号：TS201.2[轻工技术与工程—食品科学]