Study on the Extraction Technology and Antioxidant Activity of Quinoa Active Peptides
Objective:The active quinoa peptide was extracted to support the development of quinoa protein peptide health food.Method:Quinoa protein was extracted from quinoa,and the DPPH free radical scavenging rate was used as an indicator to optimize the enzymatic hydrolysis process through single factor tests and response surface methodology.The DPPH free radical scavenging ability,hydroxyl free radical scavenging ability,and anti-lipid peroxidation ability of quinoa protein peptides with different molecular weights obtained through ultrafiltration were compared.Result:The DPPH free radical scavenging rate of quinoa protein obtained by papain enzymatic hydrolysis was the largest.The optimal enzymatic hydrolysis process parameters of quinoa protein peptide were papain enzyme amount 1.89%,pH value 6.16,temperature 45.21℃,and enzymatic hydrolysis for 1 h.The DPPH free radical scavenging rate of the prepared quinoa protein peptide could reach 79.12%.When the protein peptide of quinoa was less than 1 kDa,the inhibitory ability of lipid peroxidation was the strongest,and the IC50 was 28.6 mg·mL-1.The scavenging rates of DPPH free radicals and hydroxyl free radicals of quinoa active peptides increased gradually with the decrease of the molecular weight of the membrane.Conclusion:Quinoa protein peptide can effectively enzymatic hydrolysis of quinoa protein to obtain effective DPPH free radical scavenging protein peptide,and quinoa protein short peptide has better antioxidant activity than long peptide,which can be used in the development of functional food or health products.
万方数据
维普
