过氧自由基氧化对米糠蛋白体外胃蛋白酶消化性质的影响
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摘要
采用不同浓度的2,2'-盐酸脒基丙烷(AAPH)有氧热分解产生的过氧自由基氧化米糠蛋白,研究过氧自由基氧化对米糠蛋白体外胃蛋白酶消化和消化产物抗氧化性质的影响。结果表明:随着AAPH浓度的增加,米糠蛋白体外胃蛋白酶消化率和初始消化速率先上升后下降,在AAPH浓度为1 mmol/L时达到最大值;过氧自由基氧化米糠蛋白体外胃蛋白酶消化产物中分子质量分布在500～1 500 u的肽含量呈现先上升后下降的趋势,在AAPH浓度为1 mmol/L时达到最大值25.19%。随着AAPH浓度的增加,过氧自由基氧化米糠蛋白体外胃蛋白酶消化产物清除ABTS~+·、DPPH·、·OH、O_2~-·的能力以及金属螯合能力、还原能力均先上升后下降,最大值均出现在AAPH浓度为1 mmol/L时。结果表明,过氧自由基轻度氧化可提高米糠蛋白体外胃蛋白酶消化率和消化产物的抗氧化性,而过度氧化则降低米糠蛋白体外胃蛋白酶消化率和消化产物的抗氧化性。
Effects of oxidative modification by 2,2′-azobis(2-amidinopropane)(AAPH)-derived hydrogen peroxide radicals on in vitro pepsin digestibility of rice bran protein with different concentrations and antioxidant activity of rice bran protein hydrolysates were investigated. The results indicated that as AAPH concentration increased, pepsin digestibility and initial digestion rate of rice bran protein firstly increased, and then decreased, pepsin digestibility and initial digestion rate of rice bran protein reached the maximum value as concentration of AAPH was 1 mmol/L. The content of peptides with molecular weight distribution of 500～1 500 u in the pepsin digestion products of hydrogen peroxide radicals modified rice bran protein firstly increased, and then decreased, and reached the maximum of 25.19% as the concentration of AAPH was 1 mmol/L. As concentration of AAPH increased, free radical scavenging ability on ABTS~+·, DPPH·,·OH, O_2~-·, metal chelating ability and reducing power of rice bran protein hydrolysates firstly increased, and then decreased, and the maximum value occurred when concentration of AAPH was 1 mmol/L. The results indicated that moderate oxidation by peroxy radicals resulted in increment in pepsin digestibility of rice bran protein and antioxidant activity of rice bran protein hydrolysates, over oxidation by peroxy radicals lead to decrease of pepsin digestibility of rice bran protein and antioxidant activity of rice bran protein hydrolysates.
Effects of oxidative modification by 2,2′-azobis(2-amidinopropane)(AAPH)-derived hydrogen peroxide radicals on in vitro pepsin digestibility of rice bran protein with different concentrations and antioxidant activity of rice bran protein hydrolysates were investigated. The results indicated that as AAPH concentration increased, pepsin digestibility and initial digestion rate of rice bran protein firstly increased, and then decreased, pepsin digestibility and initial digestion rate of rice bran protein reached the maximum value as concentration of AAPH was 1 mmol/L. The content of peptides with molecular weight distribution of 500～1 500 u in the pepsin digestion products of hydrogen peroxide radicals modified rice bran protein firstly increased, and then decreased, and reached the maximum of 25.19% as the concentration of AAPH was 1 mmol/L. As concentration of AAPH increased, free radical scavenging ability on ABTS~+·, DPPH·,·OH, O_2~-·, metal chelating ability and reducing power of rice bran protein hydrolysates firstly increased, and then decreased, and the maximum value occurred when concentration of AAPH was 1 mmol/L. The results indicated that moderate oxidation by peroxy radicals resulted in increment in pepsin digestibility of rice bran protein and antioxidant activity of rice bran protein hydrolysates, over oxidation by peroxy radicals lead to decrease of pepsin digestibility of rice bran protein and antioxidant activity of rice bran protein hydrolysates.
引文
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[20] 佟立涛,陈倩倩,钱海峰,等.大米蛋白体外消化产物抗氧化活性的研究[J].现代食品科技,2015,31(9):92-97TONG L T,CHEN Q Q,QIAN H F,et al.Antioxidant activity of in vitro rice protein digest [J].Modern Food Science & Technology,2015,31(9):92-97.
[2] FABIAN C,JU Y H.A review on rice bran protein:its properties and extraction methods[J].Critical Reviews in Food Science and Nutrition,2011,51(9):816-827
[3] OYPIMAI P,MOONGNGARM A.Impact of stabilization and extraction methods on chemical quality and bioactive compounds of rice bran oil[J].Emirates Journal of Food and Agriculture,2015,27(11):849-856
[4]何莉媛,吴伟,吴晓娟,等.米糠贮藏时间对米糠蛋白体外胃蛋白酶消化性质及其消化产物抗氧化性的影响[J].中国油脂,2017,42(11):70-74HE L Y,WU W,WU X J,et al.Effects of rice bran storage time on in vitro pepsin digestibility of rice bran protein and antioxidant activity of rice bran protein hydrolysates[J].China Oils and Fats,2017,42(11):70-74
[5] CHEN N N,ZHAO Q Z,SUN W Z,et al.Effects of malondialdehyde modification on the in vitro digestibility of soy protein isolate[J].Journal of Agricultural and Food Chemistry,2013,61(49):12139-12145
[6] SOLADOVE O P,JUAREZ M L,AALLHUS J L,et al.Protein oxidation in processed meat:mechanisms and potential implications on human health[J].Comprehensive Reviews in Food Science and Food Safety,2015,14(2):106-122
[7] CHEN N N,ZHAO M M,SUN W Z.Effect of protein oxidation on the in vitro digestibility of soy protein isolate[J].Food Chemistry,2013,141(3):3224-3229
[8]ZHOU F B,ZHAO M M,CUI C,et al.Influence of linoleic acid-induced oxidative modifications on physicochemical changes and in vitro digestibility of porcine myofibrillar proteins[J].LWT-Food Science and Technology,2015,61(2):414-421
[9] YE L,LIAO Y,ZHAO M M,et al.Effect of protein oxidation on the conformational properties of peanut protein isolate[J].Journal of Chemistry,2013(9):1-6
[10] WU W,ZHANG C M,KONG X Z,et al.Oxidative modification of soy protein by peroxyl radicals[J].Food Chemistry,2009,116(1):295-301
[11]BAX M L,AUBRY L,FERREIRA C,et al.Cooking temperature is a key determinant of in vitro meat protein digestion rate:investigation of underlying mechanisms[J].Journal of Agricultural and Food Chemistry,2012,60(10):2569-2576
[12] 尤翔宇,吴晓娟,吴伟,等.过氧自由基氧化对米糠蛋白结构和功能性质的影响[J].食品科学,2019,40(4):34-41YOU X Y,WU X J,WU W,et al.Effects of oxidative modification by peroxyl radicals on the structure and function properties of rice bran protein[J].Food Science,2019,40(4):34-41
[13]SUN W Z,ZHOU F B,ZHAO M M,et al.Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility[J].Food Chemistry,2011,129(2):472-478
[14]SUN W Z,ZHAO M M,YANG B,et al.Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility[J].Meat Science,2011,88(3):462-467
[15]FENG X C,LI C Y,UIIAH N,et al.Susceptibility of whey protein isolate to oxidation and changes in physicochemical,structural,and digestibility characteristics[J].Journal of Dairy Science,2015,98(11):7602
[16]吴伟,蔡勇建,吴晓娟.不同贮藏期米糠制备的米糠蛋白酶解产物抗氧化性分析[J].食品科学,2017,38(3):227-231WU W,CAI Y J,WU X J.Antioxidant activity of enzymatic hydrolysates of rice bran proteins prepared from rice bran with different storage times[J].Food Science,2017,38(3):227-231
[17] ESTéVEZ M.Protein carbonyls in meat systems:A review[J].Meat Science,2011,89(3):259-279
[18] 徐亚元,周裔彬,万苗,等.脱脂米糠蛋白酶解物的制备及抗氧化性[J].食品科学,2013,34(15):43-47XU Y Y,ZHOU Y B,WAN M,et al.Preparation and antioxidant activity of defatted rice bran protein hydrolysates[J].Food Science,2013,34(15):43-47
[19]ABAVOMINP A,AVOBAMITALEO A,TOMOHISA O,et al.Purification and characterisation of antioxidative peptides from unfractionated rice bran protein hydrolysates [J].International Journal of Food Science and Technology,2008,43(1):35-43
[20] 佟立涛,陈倩倩,钱海峰,等.大米蛋白体外消化产物抗氧化活性的研究[J].现代食品科技,2015,31(9):92-97TONG L T,CHEN Q Q,QIAN H F,et al.Antioxidant activity of in vitro rice protein digest [J].Modern Food Science & Technology,2015,31(9):92-97.