酸性条件下小麦低聚肽增强紫薯花色苷抗氧化性的研究  

Enhancement of Antioxidant Capacity of Purple Sweet Potato Anthocyanins by Wheat Oligopeptides under Acidic Conditions

作　　者：陆雪 乔炳乾 杨思 徐信豪 余莉莉[1] 牛丽亚[1] LU Xue;QIAO Bing-qian;YANG Si;XU Xin-hao;YU Li-i;NIU Li-ya(College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang,Jiangxi 330045,China)

机构地区：[1]江西农业大学食品科学与工程学院,江西南昌330045

出　　处：《粮油食品科技》2024年第4期84-90,共7页Science and Technology of Cereals,Oils and Foods

基　　金：国家自然科学基金(31960458)。

摘　　要：在pH4.0酸性条件下,添加25~100g/L的小麦低聚肽(WOPs)虽降低了紫薯花色苷(PSPAs)的热稳定性,但两者相互作用增强了其抗氧化能力,并随着其添加量的增加而增大。当添加量为100g/L时,PSPAs溶液在体外模拟消化后的DPPH、ABTS自由基清除能力和总抗氧化能力(FRAP)分别提高了1.5倍、34倍和34%,且分别在37℃和45℃贮藏7d后,其抗氧化能力没有出现显著性降低,相比于单独的PSPAs具有更强的生物活性以及更高的稳定性。紫外光谱和荧光光谱表明在实验浓度下,PSPAs可以引起WOPs特定波长下吸收峰的红移和荧光猝灭,证明WOPs和PSPAs之间存在相互作用。综上可知,WOPs具有应用于酸性PSPAs饮料开发的潜力。Under the acidic conditions(pH 4.0),the addition of wheat oligopeptides(WOPs)(25~100 g/L)decreased the thermal stability of purple sweet potato anthocyanins(PSPAs),but enhanced its antioxidant capacity,which increased with the rise of the additive amount.When the addition was 100 g/L,the DPPH,ABTS free radical scavenging capacity and FRAP total antioxidant capacity of PSPAs solution after in vitro simulated digestion were increased by 1.5 times,34 times and 34%,respectively.After storage at 37℃and 45℃for 7 d,the antioxidant capacity did not change significantly,and it had stronger biological activity and higher stability than those of PSPAs.UV and fluorescence spectra showed that PSPAs can affected the redshift of absorption peak and fluorescence quenching at specific wavelength of WOPs at experimental concentration,which proved the interaction between WOPs and PSPAs.It can be seen from the above that WOPs have the potential to be applied in the development of acidic PSPAs beverages.

关 键 词：紫薯花色苷 小麦低聚肽 抗氧化性 稳定性 相互作用 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]