不同处理条件对燕麦蛋白肽抗氧化活性的影响

Effects of Different Treatment Conditions on Antioxidant Activity of Oat Protein Peptide

以燕麦蛋白为原料,通过酶解制备苜蓿叶蛋白肽。采用不同处理条件对燕麦蛋白肽的抗氧化活性进行研究。结果表明,加热处理和添加大多数食品添加剂有利于提高蛋白肽的抗氧化活性,而添加氯化钠降低其抗氧化活性; pH对燕麦蛋白肽的抗氧化性影响非常大,碱性pH有利于提高还原力,而酸性pH条件有利于提高DPPH自由基清除率;添加金属离子对燕麦蛋白肽的抗氧化活性影响较大,其中加入柠檬酸和4种防腐剂后的DPPH自由基清除率明显增大,而加入酒石酸和焦亚硫酸钠的还原力增大;不同灭菌方式对燕麦蛋白肽抗氧化性的影响较大。

Oat protein peptides were prepared by enzymatic hydrolysis from oat protein.The effects of different treatment conditions on antioxidant activity of oat protein peptides were investigated.The results indicated that heating treatment and most of food additives were beneficial to improve antioxidant activity of oat protein peptides,while sodium chloride could reduce their antioxidant activity.The pH had great influence on the antioxidant activity of oat protein peptides.The alkaline p H condition was favorable to improve the reducing power,while acidic pH condition was helpful to improve the scavenging rate of DPPH radical.Metal ion also had an obvious effect on the antioxidant activity of oat protein peptides,in which the scavenging rate of DPPH radical increased significantly after adding citric acid and four preservatives,while the reducing power of tartaric acid and sodium pyrosulfite increased.Different sterilization methods had great influence on the antioxidant activity of oat protein peptides.