摘要
以超氧化物歧化酶(superoxide dismutase,SOD)为功能因子,以牛奶为载体制备了SOD酸奶,考察SOD酸奶在4℃贮藏过程中SOD活性的变化及其在模拟胃肠道环境中的稳定性。结果表明:贮藏6 d后,酸奶中SOD剩余活性为84.5%,贮藏14 d后,剩余活性为64%;SOD及SOD酸奶中的SOD在pH 2的人工胃液中作用3 h后,SOD剩余活性为0.1%和8.7%,而在pH值为3和4的人工胃液中能保持较高的活性,分别为50.4%、60.7%和65.4%、84.4%;在人工肠液中作用4 h后,SOD剩余活性为44.8%;在不同浓度的胆盐溶液中作用4 h后,SOD剩余活性均在87.4%以上;在人工胃液、肠液的连续消化结束后,SOD及SOD酸奶中SOD剩余活性分别为15.4%和72.4%。可见,SOD对pH 3以上的人工胃液、人工肠液、胆盐具有较好的耐受性,而SOD酸奶中的SOD对模拟胃肠道消化液具有更高的稳定性。
Superoxide dismutase （SOD） was added as a functional ingredient to milk to prepare an SOD-supplemented yoghurt. Changes in the SOD activity of the supplemented yoghurt during storage 4 ℃ and the stability under simulated gastrointestinal digestion were investigated. The results showed that the enzyme retained 84.5% of its original activity after 6 days of storage, and 64% after 14 days. When exposed to simulated gastrointestinal fluid at pH 2 for 3 h, SOD and its supplementation in yoghurt, although maintaining only 0.1% and 8.7% of the original activity, respectively, showed higher activity levels in simulated gastrointestinal fluids at pH 3 and 4, reaching 50.4%, 60.7%, 65.4% and 84.4% of the original activity, respectively. After 4 h incubation in artificial intestinal fluid, the residual activity was 44.8% for SOD solution. Exposure to bile salt solutions at different concentrations for 4 h resulted in a residual enzyme activity of over 87.4%. After continuous digestion in the artificial gastric fluid and artificial intestinal fluid, the residual activity was 15.4% and 72.4% for SOD solution and SOD-supplemented yogurt, respectively. Therefore, SOD has excellent tolerance to artificial gastric fluid at a pH level above 3, artificial intestinal fluid, and bile salt environment. In contrast, it when added to yoghurt, it has higher stability to simulated gastrointestinal digestive fluid.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第9期274-278,共5页
Food Science
关键词
超氧化物歧化酶
SOD酸奶
胃肠道消化液
稳定性
superoxide dismutase （SOD）
SOD-supplemented yogurt
gastrointestinal digestive fluid
stability
