摘要
采用不同浓度的丙二醛氧化米糠蛋白,通过95℃水浴热处理氧化米糠蛋白,研究热处理对丙二醛氧化米糠蛋白体外胃蛋白酶消化性以及消化产物抗氧化性的影响。结果表明:随着丙二醛浓度的增加,米糠蛋白羰基和二硫键含量增加,游离巯基含量下降,证实丙二醛致米糠蛋白氧化。随着丙二醛浓度增加,米糠蛋白体外胃蛋白酶消化率、初始消化速率和消化产物中分子质量分布在500~1500 u的活性肽含量均逐渐下降。同时,米糠体外胃蛋白酶消化产物ABTS^+·,DPPH·,·OH和O2^-·清除能力、金属螯合能力以及还原能力持续下降。热处理可提高米糠蛋白的体外胃蛋白酶消化率、初始消化速率以及消化产物中活性肽含量和抗氧化性。结论:丙二醛氧化可降低米糠蛋白的消化性以及消化产物的抗氧化性,适当的加热处理可在一定程度上增强米糠蛋白的消化性以及消化产物的抗氧化性。
Different concentrations of malondialdehyde were used to oxidize rice bran protein,and then the rice bran protein was heat-treated in a condition of 95℃water bath to investigate the effect of heat treatment on in vitro pepsin digestibility of rice bran protein and antioxidant activity of rice bran protein hydrolysates.The results showed that as concentration of malondialdehyde increased,the content of carbonyl and disulfide bonds of rice bran protein increased,and the content of free sulfhydryl decreased,which confirmed that oxidative modification by malondialdehyde resulted in oxidation of rice bran protein.As malondialdehyde concentration increased,pepsin digestibility,initial digestion rate of rice bran protein,and content of peptides with molecular weight distribution of 500-1500 u in the pepsin digestion products gradually deceased.In addition,free radical scavenging abilities on ABTS^+·,DPPH·,·OH,O2^-·,metal chelating ability and reducing power of rice bran protein in vitro pepsin hydrolysates gradually deceased.Heat treatment could increase pepsin digestibility,initial digestion rate of rice bran protein as well as active peptide content and antioxidant activity of rice bran protein in vitro pepsin hydrolysates.The results indicated that oxidative modification by malondialdehyde lead to decease of rice bran protein digestibility and antioxidant activity of rice bran protein in vitro pepsin hydrolysates,and the moderate heat treatment could result in increase of rice bran protein digestibility and antioxidant activity of rice bran protein in vitro pepsin hydrolysates.
作者
吴伟
尤翔宇
黄慧敏
吴晓娟
Wu Wei;You Xiangyu;Huang Huimin;Wu Xiaojuan(School of Food Science and Engineering,Central South University of Forestry and Technology,National Engineering Laboratory for Rice and By-product Deep Processing,Changsha 410004)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第10期76-83,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金面上项目(31771918)
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
丙二醛
米糠蛋白
蛋白质氧化
体外消化
heat treatment
malondialdehyde
rice bran protein
protein oxidation
in vitro digestion