玉米糖肽抗氧化活性的稳定性研究  

Stability of Antioxidant Activities of Zein Glycopeptide

作　　者：董原[1] 童玲 王晓杰[1] Dong Yuan;Tong Ling;Wang Xiaojie(College of Food and Biological Engineering,Qiqihar University,Qiqihaer 161006)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,齐齐哈尔161006

出　　处：《中国粮油学报》2024年第9期100-106,共7页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江省省属高等学校基本科研业务费科研项目(145309330);黑龙江省植物性食品加工技术优势特色学科科技攻关项目(YSTSXK202305)。

摘　　要：为研究玉米糖肽在食品加工条件下抗氧化活性的稳定性,以转谷氨酰胺酶(TGase)为催化剂,利用生物安全、多伯氨基团的壳寡糖(COS)对玉米醇溶蛋白源活性肽进行糖基化修饰制备玉米糖肽,以DPPH自由基清除率和亚铁离子螯合率为指标,探究冻融次数、温度、pH、食品辅料(NaCl、葡萄糖和柠檬酸)和体外模拟胃肠消化对玉米糖肽抗氧化活性的影响。结果表明,玉米糖肽具有良好的冻融稳定性(4次)和热稳定性(60~100℃),弱碱(pH 8.0)条件下稳定,NaCl(0.5~5.0 g/100 mL)的添加对玉米糖肽的抗氧化活性无显著影响,葡萄糖(1~8 g/100 mL)的添加对DPPH自由基清除活性无显著影响,对亚铁离子螯合能力有促进作用,柠檬酸(0.04~0.20 g/100 mL)的添加及体外模拟胃肠消化对DPPH自由基清除活性有促进作用,对亚铁离子螯合能力有抑制作用。因此玉米糖肽具有一定的抗氧化活性稳定性,选择合理的加工及储藏条件有利于维持玉米糖肽的抗氧化活性。To study the stability of antioxidant activities of zein glycopeptide under food processing conditions,and to provide a reference for the production and product development of zein glycopeptide.Used transglutaminase as catalyst,zein glycopeptide was prepared by glycosylation modification of zein peptide by biosafe chitosan oligosaccharides containing multiple primary amino groups.The effects of freeze-thaw times,temperature,pH,food excipients(NaCl,glucose and citric acid)and in vitro digestion on the antioxidant activities of zein glycopeptide were investigated by DPPH free radical scavenging activity and ferrous ion chelation capacity.Zein glycopeptide exhibited good freeze-thaw stability(4 times)and thermal stability(60-100℃).Zein glycopeptide had high stability under weakly alkaline(pH 8.0)and NaCl ranged from 0.5-5.0 g/100 mL conditions.The influence of glucose(1-8 g/100 mL)on DPPH free radical scavenging activity of zein glycopeptide was no significant,and had a promoting effect on ferrous ion chelation ability.The citric acid(0.04-0.20 g/100 mL)and in vitro digestion promoted DPPH free radical scavenging activity and inhibited ferrous ion chelating ability.In summary,zein glycopeptide had a certain stability of antioxidant activities,and the selection of reasonable processing and storage conditions was conducive to maintaining the antioxidant activities of zein glycopeptide.

关 键 词：玉米肽 壳寡糖 玉米糖肽 抗氧化活性 稳定性 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]