腐乳中低聚肽氨基酸组成及抗氧化活性研究
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摘要
采用水溶法制备腐乳低聚肽,对其进行理化及氨基酸组成分析,通过与抗坏血酸对比·OH、DPPH·和O_2~-·的清除能力,评价腐乳低聚肽抗氧化活性。结果表明:腐乳低聚肽总蛋白质含量为85.47%,氨基酸组成丰富,富含抗氧化性氨基酸,必需氨基酸含量为34.43%,具有抗氧化活性的氨基酸总量为30.5%;抗氧化试验结果显示,腐乳低聚肽具有一定的自由基清除能力,对·OH、DPPH·和O_2~-·的半抑制浓度IC50值分别为5.8,6.1,9.7mg/mL。因此,腐乳中低聚肽具有较强的抗氧化活性。
By water soluble preparation of oligo peptide of fermented bean curd,physico-chemical analysis and amino acid composition analysis,through and ascorbic acid comparison · OH,DPPH ·,O_2~-·free radical scavenging capacity,evaluation of fermented bean curd oligopeptides antioxidant activity of the oligopeptides.The results showed that the total protein content of fermented bean curd oligopeptides 85.47%.The amino acid composition of the rich,rich in antioxidant amino acids must amino acid content of 34.43%,with the total amino acid content of antioxidant activity was 30.5%;antioxidation experiment results show,fermented bean curd oligopeptides with free radical scavenging capacity and of·OH,DPPH·,O_2~-·free radical half inhibitory concentration(IC50)was 5.8,6.1,9.7mg/mL respectively.Therefore,oligo peptide has strong antioxidant activity in pickled tofu.
By water soluble preparation of oligo peptide of fermented bean curd,physico-chemical analysis and amino acid composition analysis,through and ascorbic acid comparison · OH,DPPH ·,O_2~-·free radical scavenging capacity,evaluation of fermented bean curd oligopeptides antioxidant activity of the oligopeptides.The results showed that the total protein content of fermented bean curd oligopeptides 85.47%.The amino acid composition of the rich,rich in antioxidant amino acids must amino acid content of 34.43%,with the total amino acid content of antioxidant activity was 30.5%;antioxidation experiment results show,fermented bean curd oligopeptides with free radical scavenging capacity and of·OH,DPPH·,O_2~-·free radical half inhibitory concentration(IC50)was 5.8,6.1,9.7mg/mL respectively.Therefore,oligo peptide has strong antioxidant activity in pickled tofu.
引文
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[13]唐文娟,赵红清.谷物蛋白分离纯化方法的研究进展[J].食品与机械,2016,32(2):200-203.
[2]王鹤霖,阮长青.克东腐乳中低聚肽的分离及其抗氧化活性研究[J].中国粮油学报,2010,25(9):23-26.
[3]倪莉,饶平凡,王璋.腐乳中生理活性多肽的分离和表征[J].浙江农业大学学报,1997(S1):93-97.
[4]全明海,李里特,程永强,等.腐乳生产过程中自由基清除能力的变化[J].中国调味品,2006,10(4):22-26.
[5]王宁丽,徐月敏,刘毅,等.鱼皮低聚肽氨基酸组成及抗氧化活性研究[J].食品研究与开发,2016,37(2):31-35.
[6]Suetsuna K,Ukeda H,Ochi H.Isolation and characterization of free radical scavenging activities peptides derived from casein[J].The Journal of Nutritional Biochemistry,2000,11(3):128-131.
[7]张莉莉,严群芳,王恬.大豆生物活性肤分离及其抗氧化活性研究[J].食品科学,2007,28(5):208-210.
[8]任海伟,王常青.黑豆低聚肽的抗氧化活性评价及其氨基酸组成分析[J].食品与发酵工业,2009,35(9):47-50.
[9]张晓峰,李里特,程永强,等.腐乳抗氧化功能的研究[J].粮油加工与食品机械,2006,6(4):88-90.
[10]Bonomi F,Fiocchi A.Reduction of immunoreactivity of bovine lactoglobulin upon combined physical and proteolytic treatmen[J].Dairy,2003,70(13):51-59.
[11]田赛赛,何金城,韩燕,等.大豆及其发酵品的活性成分研究进展[J].药学服务与研究,2016,16(1):15-18.
[12]赵小青.大豆低聚肽的成分分析及体外抗氧化作用[J].食品工业,2015,36(4):200-203.
[13]唐文娟,赵红清.谷物蛋白分离纯化方法的研究进展[J].食品与机械,2016,32(2):200-203.