大豆粕抗氧化肽制备工艺及美拉德反应特性研究
首发时间:2018-11-16
摘要:大豆肽具有良好的营养和消化吸收特性和多种功能活性,在抗氧化、抑制肿瘤、抗疲劳等方面有较为广泛的应用。本文以大豆粕为原料,利用可控酶解技术,探究了酶解过程中温度、pH、底物浓度、加酶量以及时间5项指标对ABTS清除率的影响,通过响应面试验设计的方法,最终得到在酶解温度40℃、酶解时间4h、底物浓度9%、加酶量0.8%、酶解pH为10的条件下ABTS清除率可达到91.62±0.18%。在此条件下,进一步探究了糖类型、糖肽比对抗氧化肽进行美拉德反应后抗氧化活性的影响,通过测定其中间产物、褐变程度、ABTS清除率,最终可以看出糖类型对抗氧化活性影响不显著,而肽浓度与产物生成量以及ABTS清除率呈正相关;在反应进行至6h、糖肽比为1:2时,美拉德反应产物ABTS清除率到达最高,为81.94±0.62%。
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The Study on the Preparation Technology of Soybean Meal Antioxidant Peptides and the Features of Maillard Reaction
Abstract:Soybean peptides have good nutrition and digestive absorption characteristics and a variety of functional activities, and have a wide range of applications in antioxidant, tumor suppression, anti-fatigue and other aspects. This paper takes the soybean meal as raw material, the clearance rate of ABTS for antioxidant activity index, using controlled enzymatic technology, using single factor and response surface experiment method for soybean meal antioxidant peptide preparation process of hydrolysis temperature, hydrolysis pH, substrate concThe Study on the Preparation Technology of Soybean Meal Antioxidant Peptides and the Features of Maillard Reactionentration, enzyme concentration and hydrolysis time 5 factors optimization,finally, the optimum enzymolysis conditions were as follows: enzymolysis temperature was 40 DEG C, enzymolysis time was 4 h, substrate concentration was 9%, enzyme amount was 0.8%, enzymolysis pH was 10, and its ABTS clearance rate was 91.62±0.18%. Antioxidant peptides were prepared by the above optimum conditions and their Maillard reaction characteristics were investigated, with different sugar types and different glycopeptide ratios, the reaction time, browning degree and ABTS clearance rate were determined. Analysis shows that the effect of sugar type on the Maillard reaction characteristics have no significant difference; with increasing the concentration of peptide, intermediates and final products production increases, ABTS removal rate also increased; 6h reaction, different removal rates were higher than the pure glycopeptide peptide ABTS clearance, than under the condition of Maillard reaction products of the ABTS Polysaccharopeptide highest clearance rate ratio of Maillard reaction products 1:2 ABTS 81.94±0.62%.
Keywords: Soybean meal Antioxidant peptides ABTS Maillard reaction
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大豆粕抗氧化肽制备工艺及美拉德反应特性研究
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