摘要
文章旨在探究中性蛋白酶酶解豌豆蛋白得到的低聚肽,及其纯化的四肽的抗氧化性与氨基酸序列、组成和肽加工工艺之间关系和规律机制。结果表明,低聚肽的抗氧化性显著高于四肽,O2^-·清除率是四肽的3倍以上,且肽抗氧化性随纯度增加而增强。由此可知,豌豆肽的抗氧化性与氨基酸组成以及组成肽的物质种类有关,肽的抗氧化性与氨基酸数无必然联系。文章为豌豆蛋白及其肽开发相关功能性产品提供了理论指导和生产工艺依据,为豌豆蛋白的开发拓宽了方向和领域,也为豌豆蛋白高值化加工提供了实践参考。
The aim of this study was to investigate the relationship and mechanism of oligopeptides obtained by enzymatic hydrolysis of pea protein by neutral protease, and the antioxidant properties of purified tetrapeptide, amino acid sequence, composition and peptide processing technology. The results showed that the antioxidant activity of oligopeptide was significantly higher than that of tetrapeptide, and the O2-· scavenging rate was more than 3 times that of tetrapeptide, and the antioxidant activity of peptide increased with the increase of purity. It can be seen that the antioxidant properties of pea peptides in this study are related to the composition of amino acids and the types of substances that make up the peptides, while the antioxidant properties of peptides are not necessarily related to the number of amino acids. This paper provides theoretical guidance and production process basis for the development of relevant functional products of pea protein and its peptide, broadens the direction and field for the development of pea protein, and provides practical reference for high-value processing of pea protein.
作者
王赛
李慧
孙婉婷
王猛
陈炫宏
周泉城
WANG Sai;LI Hui;SUN Wanting;WANG Meng;CHEN Xuanhong;ZHOU Quancheng(School of Agricultural Engineering and Food Science,Shandong University of Technology,The Key Laboratory of Agricultural Products in Shandong Province,Zibo 255049)
出处
《食品科技》
CAS
北大核心
2019年第10期306-310,共5页
Food Science and Technology
基金
2017年山东省重点研发计划项目(医用食品专项计划)(17YYSP033)
2018年山东省重点研发计划项目(医用食品专项计划)(2018YYSP017)
淄博市校城融合发展计划项目(9001-117173)
2019年度山东省重点研发计划项目(公益性科技攻关类)
关键词
豌豆肽
四肽
抗氧化性
氨基酸序列
pea peptide
four peptide
antioxidation
amino acid sequence
