球磨处理对大米蛋白分子结构的影响与促进大米蛋白酶解制备抗氧化肽  

Effects of Ball-milling Treatment on the Structural Properties of Rice Protein and Its Improvement on the Production of Antioxidant Peptides Using Enzymatic Hydrolysis

作　　者：刘天 徐之涵 柴清天 余振宇 李春阳[3] 王乃富[1,2] LIU Tian;XU Zhihan;CHAI Qingtian;YU Zhenyu;LI Chunyang;WANG Naifu(College of Tea and Food Science,Anhui Agricultural University,Hefei 230036,China;Key Laboratory of Agricultural Product Fine Processing and Resource Utilization,Ministry of Agriculture and Rural Affairs,Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products,Hefei 230036,China;Institute of Agro-products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036 [2]农业农村部江淮农产品精深加工与资源利用重点实验室,安徽省特色农产品高值化利用工程研究中心,安徽合肥230036 [3]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《食品工业科技》2025年第8期52-59,共8页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(32172162);安徽农业大学稳定与人才引进项目(rc352008);2023年农业农村部、财政部产业融合发展江苏稻米产业集群建设-水稻低温等离子体气流杀菌及其高值化加工产品示范项目(农办计财[2023]10号)。

摘　　要：为改善大米蛋白的溶解度、抗氧化活性等功能性质,本研究首先采用球磨对大米蛋白进行处理,通过测定球磨处理后大米蛋白的粒径、分子量、游离巯基含量和表面疏水性,并分析其表观形态和二级结构,研究球磨处理对大米蛋白分子结构的影响。在此基础上,采用球磨联合酶解对大米蛋白进行处理,对球磨联合酶解处理后大米蛋白的溶解度、水解度和体外抗氧化活性进行分析。结果表明:随着球磨时间的延长,大米蛋白的粒径呈减小趋势;蛋白质的亚基组成无明显变化;游离巯基含量呈先升高再降低的趋势,且在球磨处理10 min时达最大值(3.32µmol/g);表面疏水性呈显著上升趋势(P<0.05);扫描电子显微镜结果显示球磨处理使大米蛋白破裂为碎片状颗粒。此外,与未经过球磨直接水解的大米蛋白相比,球磨联合酶解制备的大米抗氧化肽水解度和溶解度显著增加(P<0.05),水解度由6.5%增加到11%,抗氧化能力增强。上述结果表明,球磨预处理可显著改变(P<0.05)蛋白质的分子结构,促进了大米蛋白的水解,有利于抗氧化肽的制备。In order to improve the solubility,antioxidant activity and other functional properties of rice protein,rice protein was pretreated by ball-milling,and its structural properties were analyzed by determining the particle size,subunit composition,free sulfhydryl content and surface hydrophobicity.Meanwhile,the properties of rice peptides prepared by ball-milling combined enzymatic hydrolysis were also investigated by determining the solubility,hydrolysis degree,and in vitro antioxidant activity.Results showed that the particle size of rice protein decreased with the extension of the ballmilling treatment time.SDS-PAGE showed the subunits of rice protein did not change significantly after ball-milling treatment.At the same time,the free sulfhydryl content increased firstly,then decreased and reached a maximum value(3.32µmol/g)at 10 min of ball milling treatment.The surface hydrophobicity of rice protein increased significantly(P<0.05)with the extension of the ball-milling treatment time.Scanning electron microscopy revealed the formation of fragmented particles.In addition,compared with the rice protein only treated by enzymatic enzyme hydrolysis,ball-milling combined with enzymatic hydrolysis treatment significantly(P<0.05)increased hydrolysis degree which increased from 6.5%to 11%,the solubility and antioxidant activity of rice protein.Results indicated that ball-milling pretreatment significantly(P<0.05)altered the structural properties of rice protein and promoted its enzymatic hydrolysis in the production of antioxidant peptides.

关 键 词：大米蛋白 球磨处理 结构性质 酶水解 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]