不同酶解路线大米蛋白肽的制备、表征及抗氧化活性

Preparation,Characterization and Antioxidant Activity of Rice Protein Peptides with Different Enzymatic Hydrolysis Routes

李铃东 ¹陈军 ²邓利珍 ³耿勤 ¹李俶 ³刘成梅 ¹戴涛涛³

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作者信息

1. 食品科学与资源挖掘全国重点实验室,南昌大学,江西南昌 330047
2. 食品科学与资源挖掘全国重点实验室,南昌大学,江西南昌 330047;江西南大国创院食品科技有限公司,江西南昌 330200;江西恒顶食品有限公司,江西宜春 331100
3. 食品科学与资源挖掘全国重点实验室,南昌大学,江西南昌 330047;江西南大国创院食品科技有限公司,江西南昌 330200
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摘要

为探究双酶不同酶解路线制得大米蛋白肽的性质差异,研究采用胰蛋白酶(A)和碱性蛋白酶(B)按不同酶解路线对大米蛋白进行酶解,制备了 5种大米蛋白肽(A1B1、A1B2、A2B1、A1*B2、A2B1*),对其水解度、基本成分、氦基酸组成、微观结构、二级结构、分子量分布、风味和体外抗氧化活性等进行分析.结果表明,A2B1组的蛋白含量最高达到90.69％,肽含量高达72.73％;各路线的水解度大于17.60％,水解较为完全;微观结构均由不规则块状变为球体状,A1B2组和A1*B2组球体壁较厚,A2B1组和A2B1*组球体壁较薄,A1B1组为球体碎片;各路线的必需氨基酸含量比大米蛋白低,A1B2组必需氨基酸含量最高;二级结构以多种构象并存,各路线二级结构均以β-转角为主,占二级结构的44.62％～47.18％;各路线酶解产物多为低分子量的多肽,分子量低于5 kDa的多肽占92.09％～93.71％;A1B2样品鲜味最强,涩味最弱,A2B1样品咸味和苦味最弱;相比于A1B1组、A1B2组和A1*B2组,A2B1组和A2B1*组的抗氧化活性更强.通过对双酶不同酶解路线大米蛋白肽的性质研究,综合基本成分、肽含量、氨基酸组成、风味和抗氧化活性评价,A2B1组的品质最佳.

Abstract

In order to explore the properties differences of rice protein peptides prepared using different enzymatic hydrolysis routes of double enzymes,rice protein was enzymatically hydrolyzed by trypsin(A)and alkaline protease(B)according to different enzymatic hydrolysis routes to obtain five rice protein peptides(A1B1,A1B2,A2B1,A1*B2,A2B1*).The properties of protein peptides including the hydrolysis,basic components,amino acid composition,microstructure,secondary structure,molecular weight distribution,flavor and antioxidant activity in vitro were analyzed.The results indicated that the protein content of A2B1 group was the highest,reaching 90.69％and the peptide content was 72.73％.The hydrolysis degree of five rice protein peptides was greater than 17.60％,the degree of hydrolysis was relatively high,and the microstructure changed from irregular block to sphere.The A1B2 group and A1*B2 group had thicker spheroid walls,A2B1 group and A2B1* group had thinner spheroid walls,and A1B1 group was spheroid fragments.The essential amino acid content of five rice protein peptides was lower than that of rice protein,and the A1B2 group had the highest essential amino acid content.The secondary structure coexisted with a variety of conformations,and the secondary structures of five rice protein peptides were mainly β-turn,and it accounted for 44.62％～47.18％.Most of the enzymatic hydrolysates of five rice protein peptides were polypeptides with low molecular weight,and the polypeptides with molecular weight less than 5 kDa accounted for 92.09％～93.71％.A1B2 samples had the strongest umami and the weakest astringency,and A2B1 samples had the weakest saltiness and bitterness.Compared with A1B1,A1B2 and A1*B2,A2B1 and A2B1*groups had stronger antioxidant activity.Taking together,the quality of A2B1 group was the best based on the evaluation of basic components,peptide content,amino acid composition,flavor and antioxidant activity.

关键词

大米蛋白肽/双酶/不同酶解路线/表征/抗氧化活性

Key words

rice protein peptide/double enzyme/different enzymatic hydrolysis routes/characterization/antioxidant activity

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基金项目

国家自然科学基金青年基金(32101948)

出版年

2024

食品工业科技

北京一轻研究院

食品工业科技

CSTPCD北大核心

影响因子：0.842

ISSN：1002-0306

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