不同加工工艺乳饼抗氧化肽稳定性研究  

Study on the stability of antioxidant peptides in rubing cheese with different processing techniques

作　　者：王道滇 魏光强 杨彩艳 黄艾祥[1] WANG Daodian;WEI Guangqiang;YANG Caiyan;HUANG Aixiang(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,昆明650201

出　　处：《中国乳品工业》2023年第2期58-64,共7页China Dairy Industry

基　　金：“十三五”国家重点研发项目(2018YFD0400102)。

摘　　要：为研究不同加工工艺乳饼抗氧化肽的稳定性,以传统乳饼(TRB)和发酵型乳饼(FRB)为实验材料,超滤分离出不同分子量(3~10 ku和<3 ku)乳饼蛋白肽,以ABTS、DPPH自由基清除率、还原能力RP为评价指标,考察温度、pH、食品原辅料、压力等加工环境和模拟胃肠消化对不同工艺乳饼抗氧化活性的影响。结果表明,不同加工环境及模拟胃肠消化后,不同分子量的FRB抗氧化肽稳定性高于TRB,且3~10 ku的FRB抗氧化肽活性最高;FRB和TRB抗氧化肽在高温和酸碱环境中活性显著下降(P<0.05);山梨酸钾和超高压加工技术对乳饼抗氧化活性影响不显著;高糖抑制抗氧化活性,但分子量3~10 ku的FRB蛋白肽DPPH·清除率任能维持在84%以上;2%~8%的NaCl有利于提高抗氧化活性。胃肠消化后,不同工艺乳饼蛋白肽DPPH自由基清除活性显著降低(P<0.05),ABTS·清除率、还原能力显著升高(P<0.05),其ABTS·清除率高于41.85%,还原能力RP值大于0.12。研究可为乳饼及其抗氧化肽的加工利用提供理论依据。To study the stability of antioxidant peptides in rubing cheese with different processing techniques. In this study, traditional rubing cheese(TRB) and fermented rubing cheese(FRB) were used as experimental materials, and rubing cheese protein peptides with different molecular weights(3-10 ku and <3 ku) were separated by ultrafiltration. Take the ABTS, DPPH free radical scavenging rate, and reducing capacity RP as the evaluation indicators to investigate the effects of temperature, pH, food raw materials, pressure and other processing environments and simulated gastrointestinal digestion on the antioxidant activity of rubing cheese protein peptides in different processing techniques.The results showed that after different processing environments and simulated gastrointestinal digestion, the stability of FRB antioxidant peptide was higher than that of TRB, and the FRB antioxidant peptide of 3-10 ku had the highest activity;FRB and TRB antioxidant peptides were active in high temperature and acid-base environment Significantly decreased(P<0.05);potassium sorbate and ultra-high pressure processing technology had no significant effect on the antioxidant activity of rubing cheese;High glucose inhibits antioxidant activity, but the DPPH·clearance rate of FRB protein peptide with a molecular weight of 3-10 ku can be maintained above 84%;2%-8% NaCl was beneficial to improve the antioxidant activity.After gastrointestinal digestion, the free radical scavenging activity of rubing cheese protein peptide DPPH was significantly decreased(P<0.05),while the ABTS·scavenging rate and reducing capacity were significantly increased(P<0.05), and its ABTS·scavenging rate was higher than 41.85%, the reduction ability RP value is greater than 0.12. After different processing environments and simulated gastrointestinal digestion, the activity and stability of FRB antioxidant peptides was higher than that of TRB. The research can provide a theoretical basis for the processing and utilization of milk cake and its antioxidant peptides.

关 键 词：乳饼 加工环境 抗氧化肽 模拟胃肠消化 抗氧化稳定性 

分 类 号：TS252.56[轻工技术与工程—农产品加工及贮藏工程]