摘要
目的:研究不同扫频超声处理时间对β-乳球蛋白酶解制备多肽抗氧化活性的影响。方法:研究不同的超声预处理时间(10,20,30,60,90 min)对β-乳球蛋白表观结构的影响,以及超声波处理对β-乳球蛋白酶解产物的抗氧化活性、氨基酸组成、分子质量分布和疏水性的影响。结论:超声波处理可显著提高β-乳球蛋白酶解产物的DPPH自由基清除率、ABTS·清除能力和Fe2+络合能力。随着超声时间的延长,β-乳球蛋白酶解产物抗氧化活性呈先增加后降低的趋势。扫频超声波处理可以提高β-LG酶解产物的疏水性,并且显著增加多肽中的疏水性氨基酸的含量。扫频超声处理10~60 min有利于分子质量为200~2000 u多肽的生成,从而提高其酶解产物的抗氧化活性。粒径分布表明短时间的超声处理(<30 min)引起β-LG粒径减小,大分子蛋白的结构疏松,分子间的疏水性作用力增加;长时间(60~90 min)的超声处理则引起大分子蛋白聚集,疏水性作用力降低,蛋白颗粒粒径增大。
The aim of this study was to investigate the effect of sweeping frequency ultrasound pretreatment duration on the antioxidant activity of peptides prepared byβ-lactoglobulin.The ultrasound pretreatment of different duration(0,10,20,30,60,90 min)impacts onβ-lactoglobulin(β-LG)hydrolysis and structural characteristics.The enzymatic hydrolysis characteristics ofβ-LG,such as the antioxidant activity,the surface hydrophobicity,the molecular weight distribution and the composition of amino acids ofβ-lactoglobulin hydrolysates were studied.The particle size,surface hydrophobicity and microstructure ofβ-LG after sweeping frequency ultrasound pretreatment were also determined.The results showed that sweeping frequency ultrasound pretreatment significantly improved the DPPH·scavenging rate,ABTS·scavenging rate and Fe2+complexation rate.The antioxidant activity ofβ-LG hydrolysates increased significantly(P<0.05)with short time ultrasound pretreatment and decreased over a longer period(60,90 min).After sweeping frequency ultrasound pretreatments,the surface hydrophobicity of enzymatic hydrolysates increased which indicated that more hydrophobic substances were released and polypeptides with molecular weight 200-2000 u increased significantly which improved the antioxidant activity ofβ-LG hydrolysates.The amino acid profile analysis indicated sweeping frequency ultrasound pretreatment could increase the concentration of hydrophobic amino acids of theβ-LG hydrolysates.Short time(<30 min)ultrasound induced the particle size largely increased.After long-time sweeping frequency ultrasound(60,90 min)treatment,the particle size ofβ-LG increased,which indicated that the exposed tryptophan residues aggregated into the protein.
作者
梁秋芳
张熙
任晓锋
侯婷
瞿志超
冯洛
马海乐
Liang Qiufang;Zhang Xi;Ren Xiaofeng;Hou Ting;Qu Zhichao;Feng Luo;Ma Haile(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,Jiangsu;Institute of Food Physical Processing,Jiangsu University,Zhenjiang 212013,Jiangsu)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第4期33-41,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31771977)
江苏高校优势学科建设工程资助项目
江苏省博士后基金项目(2019K114)
江苏省农产品物理加工重点实验室开放基金(JAPP2014-3)。
关键词
扫频超声
Β-乳球蛋白
抗氧化活性
分子质量
疏水性
氨基酸组成
sweeping frequency ultrasound
β-lactoglobulin
antioxidant activity
molecular weight distribution
surface hydrophobicity
the composition of amino acids
