挤压和发酵对小米多肽ACE抑制活性及抗氧化作用的影响

Effect of Extrusion and Fermentation on ACE Inhibitory Activity and Antioxidant Activity of Foxtail Millet Polypeptide

以小米为原料,制备具有血管紧张素转换酶(ACE)抑制作用的食源性活性多肽。采用挤压和发酵的方法对小米粉进行处理,研究其对小米蛋白消化率的影响,同时对在胃蛋白酶-胰酶水解条件下得到的小米多肽进行ACE抑制活性和抗氧化能力分析。结果表明,相比于原粉,挤压和发酵对小米多肽的ACE抑制活性和抗氧化能力都有显著的影响(P<0.01);挤压对小米蛋白消化率的影响较大(53.11%);挤压小米蛋白水解肽具有较强的ACE抑制活性(IC50=0.057 mg肽/mL)、DPPH自由基清除能力(10.99μmol/g肽)和铁离子还原能力(82.92μmol/g肽)。

Foxtail millet was used as raw material to prepare food borne active peptides with angiotensin I converting enzyme(ACE)inhibition.The foxtail millet flour was processed by extrusion and fermentation,and its effect on digestibility of protein was studied.At the same time,ACE inhibitory activity and antioxidant capacity of foxtail millet polypeptide under pepsin-trypsin hydrolysis conditions were analyzed.The results showed,compared with the untreated foxtail millet flour,that extrusion and fermentation had significant effects on ACE inhibitory activity and antioxidant capacity of foxtail millet peptides(P<0.01).In general,the peptide of foxtail millet with extrusion treatment obtained by pepsin-trypsin hydrolysis has strong ACE inhibitory activity(IC50=0.057 mg peptide/mL),DPPH radical scavenging ability(10.99μmol/g peptide)and iron ion reducing ability(82.92μmol/g peptide).