核桃粕抗氧化肽的制备及对核桃油氧化稳定性的研究  

Preparation of Antioxidant Peptide from Walnut Meal and Study on Oxidative Stability of Walnut Oil

作　　者：杞廷美 彭静娜 张月江 林奇[1] 包媛媛[1] 张新永[3] Qi Tingmei;Peng Jingna;Zhang Yuejiang;Lin Qi;Bao Yuanyuan;Zhang Xinyong(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201;Jinqiao College of Kunming University of Science and Technology,Kunming 650211;College of Agronomy and Biotechnology,Yunnan Agricultural University,Kunming 650201)

机构地区：[1]云南农业大学食品科学技术学院,昆明650201 [2]昆明理工大学津桥学院,昆明650211 [3]云南农业大学农学与生物技术学院,昆明650201

出　　处：《中国粮油学报》2024年第12期139-147,共9页Journal of the Chinese Cereals and Oils Association

基　　金：云南省永平县核桃产业科技特派团项目(202204BI090014)。

摘　　要：本研究采用单因素和响应面法对核桃粕抗氧化肽最佳水解酶进行筛选,经膜超滤分离技术获得>3 ku、1~3 ku和<1 ku 3种不同分子质量的多肽组分,通过过氧化值(POV)、DPPH自由基清除率、羟自由基清除率和总还原力的测定,探究不同分子质量抗氧化肽对核桃油热氧化稳定性的影响。结果表明:中性蛋白酶与胰蛋白酶复合制备抗氧化肽的最佳酶解工艺为:溶液pH 8,酶解温度38℃,加酶量7000 U/g,底物浓度[S]=3 g/100 mL,酶解时间4 h。与对照组相比,核桃粕抗氧化肽组分能显著抑制核桃油的氧化和维持较强的自由基清除能力(P<0.05),<1 ku抗氧化肽组分POV值为(1.22±0.16)mmol/kg,DPPH自由基清除率和羟自由基清除率分别为(69.25±0.15)%、(62.76±0.93)%,总还原力为(0.747±0.009)。分子质量<1 ku的核桃粕抗氧化肽对核桃油的抗氧化效果较好。采用NanoLC-MS/MS法从<1 ku组分中鉴定出5632条多肽,其中具有抗氧化活性,且结构稳定、无毒、无致敏性、水溶性差的抗氧化肽有15条。In this study,the optimal hydrolytic enzyme of walnut anti-meal oxidation peptide was screened by one-factor and response surface methods,and three peptide fractions with different molecular weights,namely>3 ku,1-3 kuand<1 ku,were obtained by membrane ultrafiltration separation.The effects of different molecular weight antioxidant peptides on the thermo-oxidative stability of walnut oil were investigated by the determination of peroxide value(POV),DPPH radical scavenging rate,hydroxyl radical scavenging rate,and total reducing power.stability of walnut oil.The results indicated that the optimal enzymatic process for the preparation of antioxidant peptides by neutral protease and trypsin combination was as follows:solution of pH 8,enzymatic temperature of 38℃,enzyme addition of 7000 U/g,substrate concentration of[S]=3 g/100 mL,and enzymatic time of 4h.The antioxidant peptide fractions of walnut meal significantly inhibited the oxidation of walnut oil and maintained a strong scavenging capacity of free radicals compared to those of the control group(P<0.05),and the antioxidant peptide fraction of<1 ku significantly inhibited oxidation of walnut oil and maintained a strong scavenging capacity of hydroxyl radicals.The POV value of the<1 ku antioxidant peptide fraction was(1.22±0.16)mmol/kg,the DPPH radical scavenging and hydroxyl radical scavenging rates were(69.25±0.15)%and(62.76±0.93)%,and the total reducing power was(0.747±0.009).The antioxidant peptides of walnut meal with molecular weight<1 ku showed better antioxidant effects on walnut oil.Nano LC-MS/MS was used to identify 5632 peptides from the<1 ku fraction,among which 15 antioxidant peptides with antioxidant activity,structurally stable,non-toxic,non-sensitizing,and poorly water-soluble,were identified.

关 键 词：核桃粕 酶解 抗氧化肽 核桃油 热氧化稳定性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]