不同胃肠消化阶段紫花芸豆蛋白的抗氧化活性和结构特征  

The Antioxidant Activity and Structural Characteristics of Purple Kidney Bean Protein during Different Digestive Stages of Gastrointestinal

作　　者：贾斌 毛小雨 许馨予 杨鹄隽 张慧敏 左锋[1,2] Jia Bin;Mao Xiaoyu;Xu Xinyu;Yang Hujun;Zhang Huimin;Zuo Feng(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,Heilongjiang;National Cereals Engineering Technology Research Center,Heilongjiang Bayi Agricultural University,Daqing 163319,Heilongjiang;Engineering Research Center of Processing and Utilization of Grain By-products,Ministry of Education,Daqing 163319,Heilongjiang)

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

出　　处：《中国食品学报》2022年第9期63-73,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2018YFE0206300)。

摘　　要：以紫花芸豆蛋白为原料,通过胃肠模拟消化模型解析胃肠不同消化阶段芸豆蛋白水解物的抗氧化活性及结构变化。结果表明:经胃肠蛋白酶消化,芸豆蛋白的溶解度、水解度显著提高,与胃部消化相比,胃肠消化芸豆蛋白水解度增加120.27%,溶解度下降3.46%。电泳图谱及抗氧化活性分析表明,肠道消化期间,因胰蛋白酶作用,蛋白亚基水解作用增强,导致低分子质量肽段增加,分子质量<14.4 ku的亚基条带加深,与胃部模拟消化相比,水解产物抗氧化能力显著增强,总抗氧化能力、Fe还原能力、ABTS清除率分别提高25.31%,85.76%,53.80%。对胃肠连续消化0.5,2,3 h水解产物超滤分级,随着消化时间的延长,分子质量<10 ku的消化产物增加,使水解产物表现出较强的抗氧化能力。傅里叶变换红外光谱分析表明,胃蛋白酶水解使蛋白质结构展开,空间结构较为紧凑的β-折叠被破坏,变为较松散的β-转角,继续肠道消化后芸豆蛋白稳定结构恢复,β-折叠由34.63%增至41.29%。胃肠消化产物中暴露巯基、总巯基含量、含硫氨基酸总量随水解程度的加深持续下降,肠道消化后,消化产物的暴露巯基、总巯基含量、含硫氨基酸总量分别降低为(4.94±0.23)μmol/g、(6.14±0.20)μmol/g、2.08μg/g。SEM扫描分析结果表明,水解使芸豆蛋白呈絮状聚集,与胃部消化相比,肠道模拟消化后蛋白微观结构有序性增加,消化产物表面呈细密颗粒状。The antioxidant activity and structural changes of kidney bean protein hydrolysates during different digestive periods were analyzed by using kidney bean protein as raw material through gastrointestinal simulation model.The results showed that the solubility and hydrolysis degree of kidney bean protein were significantly increased after digestion with gastrointestinal protease.Compared with gastric digestion,the proteolysis degree of kidney bean was increased by 120.27%and the solubility was decreased by 3.46%in gastrointestinal digestion.It was found by electrophoresis pattern and antioxidant activity analysis.After intestinal digestion,the protein subunit hydrolysis was enhanced with the continued action of trypsin,resulting in an increase in low-molecular weight peptides.The subunit bands with molecular weight<14.4 ku were significantly deepened.Compared with simulated gastric digestion,the antioxidant capacity of hydrolysates was significantly enhanced.Total antioxidant capacity,Fe reduction capacity and ABTS clearance rate were increased by 25.31%,85.76%and 53.80%,respectively.To classify hydrolysates by ultrafiltration,which are produced by the contin uous digestion of the gastrointestinal tract respectively for 0.5,2 and 3 hours.With the prolonging of digestion time,the hydrolysates showed strong antioxidant capacity due to the increase of digestible products with molecular weight less than 10 ku.Fourier transform infrared spectroscopy(FTIR)analysis showed that the hydrolysis of pepsin unfolds the protein structure.The relatively compactβ-fold in spatial structure is broken and transformed into a looserβ-corner.The stable structure of kidney bean protein was restored after intestinal digestion,and theβ-fold increased from 34.63%to 41.29%.The contents of sulfhydryl group,total sulfhydryl group and total sulfur-containing amino acids in gastrointestinal digestions decreased continuously with increasing degree of hydrolysis.After intestinal digestion,the content of exposed sulfhydryl group,total sulfhydryl

关 键 词：芸豆蛋白 抗氧化活性 体外胃肠消化 二级结构 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]