花青素调控大豆蛋白体外消化性能及抗氧化性研究

Study on the in vitro digestibility and antioxidation of soy protein regulated by anthocyanin

为探究大豆分离蛋白(soy protein isolate,SPI)-花青素复合物在共价/非共价作用机制下的体外消化性能及抗氧化性,分析互作方式与互作强度的联系。采用复合物分子量分布、结合率指标分析SPI与花青素的互作强度;采用复合物消化产物的分子量分布、水解度指标对比研究共价/非共价作用对蛋白体外消化性能的影响;采用2种抗氧化测定方法(ABTS法、DPPH法)评价复合物的抗氧化性。结果表明:SPI与花青素在共价作用机制下结合率显著高于非共价,且有大分子衍生物生成;与SPI消化产物相比,共价机制下复合物消化产物的水解度与分子量<10 k Da组分的百分比均升高,而非共价机制下则降低;ABTS法、DPPH法均表明复合物抗氧化性优于SPI,且共价机制下抗氧化性较非共价更强。

This study was aimed to explore the in vitro digestibility and antioxidation of soy protein isolate(SPI)-anthocyanin complex under covalent/non-covalent interaction mechanism and to analyze the relationship between interaction model and interaction intensity.The interaction intensity between SPI and anthocyanin was analyzed by molecular weight distribution and binding rate of the complex.Then,the effects of covalent/non-covalent interaction on in vitro digestibility of protein were compared and studied by molecular weight distribution and degree of hydrolysis of complex digestion product.Also,the antioxidant properties of the complex were determined by the ABTS and DPPH essays.Experiments showed that the binding rate of SPI and anthocyanin under the covalent mechanism was significantly higher than that under the non-covalent mechanism,and macromolecular derivatives were generated.Additionally,the degree of hydrolysis and the percentage of molecular weight<10 k Da component of complex digestion products under the covalent mechanism increased compared with that of SPI digestion products,but decreased under the non-covalent mechanism.Furthermore,by using ABTS and DPPH essays,it was found that the antioxidant activity of the complex was better than that of SPI,while the antioxidant activity under the covalent mechanism was stronger than that under the non-covalent mechanism.Consequently,the present study provides a reference for the development of protein-polyphenol complex food with high digestibility and excellent antioxidant properties.