摘要
选用不同浓度的2,2’-盐酸脒基丙烷(2,2’-azobis(2-amidinopropane)dihydrochloride,AAPH)在有氧条件下热降解生成的过氧自由基氧化米糠蛋白,再通过95℃水浴处理氧化米糠蛋白,研究热处理对过氧自由基氧化米糠蛋白体外胰蛋白酶消化性质及消化产物抗氧化性的影响。结果表明:随着AAPH浓度的增加,过氧自由基氧化米糠蛋白体外胰蛋白酶消化率、初始消化速率、消化产物分子质量分布在500~1500 u的肽含量、消化产物清除ABTS^+·、·OH、O2^-·能力和还原能力均先上升后下降,消化产物清除DPPH·能力和金属螯合能力先不变后下降;而热处理后,氧化米糠蛋白体外胰蛋白酶消化产物金属螯合能力先上升后下降,ABTS^+·清除能力和还原能力先不变后下降。同未热处理相比,热处理显著提高了相同氧化程度下米糠蛋白体外胰蛋白酶消化率、初始消化速率以及消化产物抗氧化性。表明过氧自由基氧化会改变米糠蛋白体外胰蛋白酶的消化性质,而热处理可以改善相同氧化程度下米糠蛋白体外胰蛋白酶的消化率和消化产物的抗氧化性。
Peroxyl radicals produced by heat degradation of (2,2’-azobis(2-amidinopropane)dihydrochloride,AAPH)under aerobic conditions were used to oxidize rice bran protein,and then the oxidized rice bran protein underwent water bath at 95℃ to investigate the effect of heat treatment on in vitro trypsin digestibility of peroxyl radicals oxidized rice bran protein and antioxidant activity of digestion products.The results showed that as concentration of AAPH increased,in vitro trypsin digestibility,initial digestion rate,content of peptides in the digestion products with a molecular weight of 500~1500 u and free radical scavenging abilities on ABTS^+·,·OH,O2^-·of oxidized rice bran protein firstly increased and then decreased,and free radical scavenging abilities on DPPH·and the metal chelating ability firstly unchanged and then decreased.In addition,the metal chelating ability of digestion products of heat-treated rice bran protein firstly increased and then decreased,while ABTS^+·scavenging ability and reducing ability remained unchanged and then decreased.Compared with raw rice bran protein,heat treatment could significantly increase in vitro trypsin digestibility and initial digestion rate of rice bran protein as well as antioxidant activity of digestion products.The results indicated that oxidative modification by peroxyl radicals could change in vitro trypsin digestive properties of rice bran protein,and the heat treatment could improve rice bran protein digestibility of in vitro trypsin of rice bran protein and the antioxidant activity of digestion products under the same oxidation degree.
作者
李芳
黄慧敏
尤翔宇
吴伟
吴晓娟
Li Fang;Huang Huimin;You Xiangyu;Wu Wei;Wu Xiaojuan(National Engineering Laboratory for Rice and By-product Deep Processing,School of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第4期39-45,共7页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金面上项目(31771918)
国家级大学生创新创业训练平台项目(201810538014)
湖南省大学生研究性学习与创新性实验计划项目(湘教通[2018]255号)。
关键词
热处理
过氧自由基
米糠蛋白
蛋白质氧化
体外消化
heat treatment
peroxyl radicals
rice bran protein
protein oxidation
in vitro digestion
