超声辅助酶解对绿豆肽结构和抗氧化性的影响  

Impact of Ultrasound-Assisted Enzymatic Digestion on the Structure and Antioxidant Properties of Mung Bean Peptides

作　　者：胡锦瑞 曹荣安[1] 陈洪生[1] 刁静静 HU Jinrui;CAO Rong'an;CHEN Hongsheng;DIAO Jingjing(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,Heilongjiang;National Coarse Cereals Engineering Research Center,Heilongjiang Bayi Agricultural University,Daqing 163319,Heilongjiang)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学国家杂粮工程技术研究中心,黑龙江大庆163319

出　　处：《中国食品学报》2025年第1期239-251,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省自然科学基金项目(SS2022C002);黑龙江省“百千万”工程科技重大专项(2021ZX12B06)。

摘　　要：采用超声辅助酶解绿豆蛋白以提高肽的得率及抗氧化能力,促进植物蛋白在食品中的应用。研究单独超声处理、超声-酶解处理对绿豆蛋白结构特性,以及对绿豆肽结构和抗氧化活性的影响,结果表明,采用超声功率400 W,超声时间15 min,选择碱性蛋白酶,酶解4 h的方法提高了绿豆肽的得率、氮溶指数、水解度和抗氧化活性,与未超声处理的酶解产物相比,其分别提高了17.8%,11.1%,5.8%,14.7%,表明超声预处理显著提高了绿豆蛋白的酶解效率和活性。结构分析表明,超声预处理产生的高剪切、机械能和空化效应改变了绿豆蛋白的分子构象,使超声辅助酶解处理组的二级结构中α-螺旋和β-折叠含量降低,β-转角和无规则卷曲含量增加,平均粒径降低了89%,ζ电位值提高了4.4倍,且蛋白颗粒明显减小。与单一酶解产物相比,超声辅助酶解产物的分子质量显著降低,说明该方法是提高绿豆蛋白利用率的有效方法之一,研究结果可为绿豆蛋白在食品加工中的应用提供理论依据。This study investigated the effects of ultrasound-assisted enzymatic hydrolysis on mung bean proteins to enhance peptide yield,antioxidant capacity,and promote the application of plant proteins in food.To investigate the effects of sonication alone and ultrasound-enzymatic treatment on the structural properties of mung bean protein(MBP),as well as their influence on the structure and antioxidant activity of mung bean peptides.Results showed that using an ultrasound power of 400 W,ultrasound time of 15 min,alkaline protease,and enzymatic hydrolysis for 4 h significantly improved the yield,nitrogen solubility index,hydrolysis degree,and antioxidant activity of mung bean peptides.Compared to enzymatic products without ultrasound treatment,these parameters were increased by 17.8%,11.1%,5.8%,and 14.7%,respectively.This indicates that ultrasonic pretreatment effectively enhanced enzymatic efficiency and the activity of mung bean protein.Structural analysis revealed that the high shear,mechanical energy,and cavitation effects generated by ultrasound pretreatment altered the molecular conformation of mung bean protein.Specifically,the ultrasound-assisted enzymatic treatment group exhibited a decrease inα-helix andβ-sheet content,an increase inβ-turn and irregular curling in the secondary structure,an 89%reduction in average particle size,a 4.4-fold increase inζ-potential value,and a significant decrease in protein particle.The molecular mass of the ultrasound-assisted enzymatic products was significantly lower than that of the single enzymatic products.These findings suggest that this method is an effective approach to enhance the utilization of mung bean protein.Furthermore,the results of this study provide a theoretical foundation for the application of mung bean protein in food processing.

关 键 词：绿豆蛋白 绿豆肽 超声处理 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]