玉米糖肽抗氧化活性的稳定性研究
Stability of Antioxidant Activities of Zein Glycopeptide
董原 1童玲 1王晓杰1
作者信息
- 1. 齐齐哈尔大学食品与生物工程学院,齐齐哈尔 161006
- 折叠
摘要
为研究玉米糖肽在食品加工条件下抗氧化活性的稳定性,以转谷氨酰胺酶(TGase)为催化剂,利用生物安全、多伯氨基团的壳寡糖(COS)对玉米醇溶蛋白源活性肽进行糖基化修饰制备玉米糖肽,以DPPH自由基清除率和亚铁离子螯合率为指标,探究冻融次数、温度、pH、食品辅料(NaCl、葡萄糖和柠檬酸)和体外模拟胃肠消化对玉米糖肽抗氧化活性的影响.结果表明,玉米糖肽具有良好的冻融稳定性(4次)和热稳定性(60～100 ℃),弱碱(pH 8.0)条件下稳定,NaCl(0.5～5.0 g/100 mL)的添加对玉米糖肽的抗氧化活性无显著影响,葡萄糖(1～8 g/100 mL)的添加对DPPH自由基清除活性无显著影响,对亚铁离子螯合能力有促进作用,柠檬酸(0.04～0.20 g/100 mL)的添加及体外模拟胃肠消化对DPPH自由基清除活性有促进作用,对亚铁离子螯合能力有抑制作用.因此玉米糖肽具有一定的抗氧化活性稳定性,选择合理的加工及储藏条件有利于维持玉米糖肽的抗氧化活性.
Abstract
To study the stability of antioxidant activities of zein glycopeptide under food processing conditions,and to provide a reference for the production and product development of zein glycopeptide.Used transglutaminase as catalyst,zein glycopeptide was prepared by glycosylation modification of zein peptide by biosafe chitosan oligosaccha-rides containing multiple primary amino groups.The effects of freeze-thaw times,temperature,pH,food excipients(NaCl,glucose and citric acid)and in vitro digestion on the antioxidant activities of zein glycopeptide were investiga-ted by DPPH free radical scavenging activity and ferrous ion chelation capacity.Zein glycopeptide exhibited good freeze-thaw stability(4 times)and thermal stability(60-100 ℃).Zein glycopeptide had high stability under weakly alkaline(pH 8.0)and NaCl ranged from 0.5-5.0 g/100 mL conditions.The influence of glucose(1-8 g/100 mL)on DPPH free radical scavenging activity of zein glycopeptide was no significant,and had a promoting effect on ferrous ion chelation ability.The citric acid(0.04-0.20 g/100 mL)and in vitro digestion promoted DPPH free radical scavenging activity and inhibited ferrous ion chelating ability.In summary,zein glycopeptide had a cer-tain stability of antioxidant activities,and the selection of reasonable processing and storage conditions was conducive to maintaining the antioxidant activities of zein glycopeptide.
关键词
玉米肽/壳寡糖/玉米糖肽/抗氧化活性/稳定性Key words
zein peptide/chitosan oligosaccharides/zein glycopeptide/antioxidant activities/stability引用本文复制引用
基金项目
黑龙江省省属高等学校基本科研业务费科研项目(145309330)
黑龙江省植物性食品加工技术优势特色学科科技攻关项目(YSTSXK202305)
出版年
2024
NETL
NSTL
万方数据