首页|英国红芸豆抗氧化肽营养价值评价及体外模拟消化分析

英国红芸豆抗氧化肽营养价值评价及体外模拟消化分析

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为了提高英国红芸豆的经济效益,开发高附加值的功能性产品,以英国红芸豆蛋白抗氧化肽组分(BRKBPAPC)为研究对象,对其营养价值和粒径分布进行分析,并采用体外模拟消化法评价BRKBPAPC消化过程中抗氧化活性的变化.结果表明:BRKBPAPC 含有 8 种必需氨基酸,与抗氧化活性相关的氨基酸含量较高;BRKBPAPC 的氨基酸比值系数分(SRCAA)为66.01,必需氨基酸指数(EAAI)为 86.13,生物价(BV)为 82.18,必需氨基酸组成符合 FAO/WHO 标准模式,是一种良好的植物源多肽;BRKBPAPC 的粒径分布均匀且只有一个峰,在 400～800 nm 之间.体外模拟消化结果表明,与未超滤肽相比,BRKBPAPC的抗氧化活性和稳定性显著提高(P<0.05);BRKBPAPC消化物对 DPPH自由基清除率最高可达 81.83%,对羟自由基清除率最高可达 82.76%,对ABTS自由基清除率最高可达 48.84%.研究为英国红芸豆产品开发提供了理论依据.
Evaluation of the Nutritional Value of Antioxidant Peptides in British Red Kidney Beans and Analysis of Simulated Digestion in Vitro
In order to improve the economic benefits of British red kidney beans and develop functional products with high added value,the nutritional value and particle size distribution of British red kidney bean protein antioxidant peptide component(BRKBPAPC)were analyzed,and the changes of antioxidant activity during the digestion of BRKBPAPC were evaluated by in vitro simulation digestion method.The results showed that BRKBPAPC contained 8 essential amino acids,and the content of amino acids related to antioxidant activity was higher.The amino acid ratio coefficient(SRCAA)of BRKBPAPC was 66.01,the essential amino acid index(EAAI)was 86.13,and the biological price(BV)was 82.18.The essential amino acid composition of BRKBPAPC was in line with the FAO/WHO standard model,and it was a good plant-derived polypeptide.BRKBPAPC has a uniform particle size distribution and only one peak,between 400 and 800 nm.The results of in vitro digestion simulation showed that the antioxidant activity and stability of BRKBPAPC were significantly improved compared with non-ultrafiltration peptides(P<0.05);The highest scavenging rate of BRKBPAPC was 81.83%for DPPH free radical,82.76%for hydroxyl free radical and 48.84%for ABTS free radical.The study provided a theoretical basis for the development of red kidney bean products in the UK.

British red kidney beanantioxidant peptidein vitro simulated digestionamino acid compositionantioxidant activity

李琳、陈丹、范晓禹、郑喜群、崔素萍

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黑龙江八一农垦大学食品学院,大庆 163319

国家杂粮工程技术研究中心

粮食副产物加工与利用教育部工程研究中心

英国红芸豆 抗氧化肽 体外模拟消化 氨基酸组成 抗氧化活性

黑龙江省农垦总局科技攻关项目国家重点研发计划黑龙江八一农垦大学三横三纵支持计划黑龙江省教育厅 2017年度教育改革项目

HKKYZD1907102017YFD0400201TDJH201906SJGY20170446

2024

10.3969/j.issn.1002-2090.2024.04.010

黑龙江八一农垦大学学报
黑龙江八一农垦大学

黑龙江八一农垦大学学报

影响因子：0.888
ISSN：1002-2090
年,卷(期)：2024.36(4)