摘要
以米糠蛋白为原料,运用超声波-微波辅助酶法制备米糠多肽(RBP)。以多肽得率为指标,利用正交试验优化制备工艺,并对3组RBP进行体外降血脂、降血糖活性分析及结构鉴定。结果表明:RBP最佳制备工艺为酶解温度50℃、超声功率250 W、酶解pH 9.0、液料比20∶1 (mL/g)、加酶量6 000 U/g、超声时间60 min,在此条件下制得的多肽得率为66.78%±0.28%;3组RBP降血脂降血糖能力大小为RBP-1>RBP-2>RBP-3;扫描电镜显示RBP为蜂窝块状结构,且RBP-1明显小于RBP-2与RBP-3;红外图谱显示RBP有明显的蛋白质特征吸收峰;RBP-1的疏水性氨基酸占总氨基酸含量的45%,展示出较好的体外降血脂、降血糖活性。
Using rice bran protein as raw material,rice bran polypeptide(RBP)were prepared using ultrasonic microwave assisted enzymatic method.Using the polypeptide yield as an indicator,the preparation process was optimized using orthogonal experiments,and three groups of RBPs were analyzed for in vitrohypolipidemic and hypoglycemic activity,as well as structural identification.The results showed that the optimal preparation process for RBP were follows:enzymatic hydrolysis temperature 50℃,ultrasound power 250 W,enzymatic hydrolysis pH 9.0,liquid-solid ratio 20:1(mL/g),enzyme addition 6000 U/g,and ultrasound time 60 min.Under these conditions,the yield of polypeptide was 66.78%±0.28%.The ability of three groups of RBP to hypolipidemic and hypoglycemic ability was RBP-1>RBP-2>RBP-3.Scanning electron microscopy showed that RBP had a honeycomb block structure,and RBP-1 was significantly smaller than RBP-2 and RBP-3.The infrared spectrum showed that RBP has obvious protein characteristic absorption peaks.The hydrophobic amino acids of RBP-1 accounted for 45%of the total amino acids,showed good in vitro hypolipidemia and hypoglycemia activity.
作者
吴章毅
乔惠钰
陈红
WU Zhang-yi;QIAO Hui-yu;CHEN Hong(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China)
出处
《粮食与油脂》
北大核心
2023年第7期54-59,68,共7页
Cereals & Oils
基金
吉林省科技发展计划项目(20200403165SF)。
关键词
米糠多肽
降血脂
降血糖
结构鉴定
rice bran polypeptide
hypolipidemic
hypoglycemic
structure identification
