小麦胚芽蛋白糖基化产物抗氧化特性研究  

Study on antioxidant properties of glycosylated products of wheat germ protein

作　　者：牛秋云 NIU Qiu-yun(Dezhou Vocational and Technical College,Dezhou,Shandong 253034,China)

机构地区：[1]德州职业技术学院,山东德州253034

出　　处：《食品与机械》2023年第5期32-37,共6页Food and Machinery

基　　金：德州市市级研发计划项目(编号:2020KJC-TZ-039-1250)。

摘　　要：目的:探究小麦胚芽蛋白糖基化产物的抗氧化特性。方法:采用超声波辅助湿热法制备小麦胚芽蛋白(WGP)与葡萄糖(Glucose)的糖基化产物(WGP-G),通过测定不同超声时间(10,20,30,40,50,60 min)、不同反应温度(70,80,90℃)下WGP-G的褐变程度、接枝度、还原能力、羟自由基清除能力、超氧阴离子自由基、DPPH自由基清除能力和ABTS+自由基清除能力等指标,综合评价糖基化反应对WGP抗氧化能力的影响。结果:WGP-G褐变度随超声时间和反应温度的不断增大而增大,接枝度、还原能力、羟自由基清除能力、超氧阴离子自由基清除能力、DPPH自由基清除能力和ABTS+自由基清除能力均随反应温度的不断增大而增大,但随超声时间的延长呈先增大后减小趋势。结论:超声时间和反应温度均能影响WGP-G的抗氧化特性。Objective:This study aimed to investigate the antioxidant properties of wheat germ protein glycosylation product.Methods:The glycation product(WGP-G)of wheat germ protein(WGP)and glucose was prepared by ultrasonic assisted moist heat method.Different ultrasonic time(10,20,30,40,50 and 60 min)and reaction temperature(70,80 and 90℃)were measured.The browning degree,grafting degree,reducing power,hydroxyl radical scavenging capacity,superoxide anion radical scavenging capacity,DPPH radical scavenging capacity and ABTS+radical scavenging capacity of WGP-G at 90℃were evaluated comprehensively.Results:The browning degree of WGP-G increased with the increase of ultrasonic time and reaction temperature.The grafting degree,reducing power,hydroxyl radical scavenging ability,superoxide anion radical scavenging,DPPH radical scavenging ability and ABTS+radical scavenging ability all increased with the increase of reaction temperature,but showed a trend of first increasing and then decreasing with the extension of ultrasonic time.Conclusion:The antioxidant properties of WGP-G were affected by ultrasonic time and reaction temperature.

关 键 词：小麦胚芽 蛋白质 葡萄糖 糖基化 抗氧化 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]