豌豆低聚肽的体外抗氧化作用
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摘要
以豌豆为原料,利用碱性蛋白酶和中性蛋白酶进行酶解,经超滤后得到豌豆低聚肽,对其水分、灰分、蛋白质含量、氨基酸构成和分子量分布情况进行测定,以DPPH自由基、OH自由基和还原能力为指标,评价豌豆低聚肽的体外抗氧化作用。结果表明,水分为4.46%±0.02%,灰分为5.04%±0.03%,总氮含量(以干基计)为88.30%±2.25%,酸溶蛋白含量(以干基计)为84.20%±2.04%。氨基酸含量丰富,谷氨酸、亮氨酸和赖氨酸比例高,分子量有92.95%分布在1 000 Da之下,清除DPPH自由基、OH自由基的IC50值分别为3.39±0.02 mg/mL和23.72±0.10mg/mL,同时也具有较高的还原能力。
The pea oligopeptides were prepared with pea by enzyme hydrolysis of alkaline protease and neutral protease followed by ultrafiltration. The basic physical and chemical composition, amino acid composition and molecular weight distribution were determined. Taking scavenging effects on DPPH, OH free radicals and reducing power as indicators, the antioxidant function were investigated. The results showed that the moisture content was 4.46%±0.02%, the ash content was 5.04%±0.03%, the total nitrogen content was 88.30%±2.25% on dry basis, and the content of soluble protein was 84.20%±2.04% on dry basis. The amino acid content was abundant, in which glutamic, leucine and lysine acid was rich. The molecular weight distribution below 1 000 Da was 92.95%. Results of antioxidant evaluation showed that the median inhibitory concentrations(IC50 values) of DPPH radical and hydroxyl radical scavenging activities were 3.39±0.02 mg/mL and 23.72±0.10 mg/mL, respectively, and the pea oligopeptides showed certain reducing power.
The pea oligopeptides were prepared with pea by enzyme hydrolysis of alkaline protease and neutral protease followed by ultrafiltration. The basic physical and chemical composition, amino acid composition and molecular weight distribution were determined. Taking scavenging effects on DPPH, OH free radicals and reducing power as indicators, the antioxidant function were investigated. The results showed that the moisture content was 4.46%±0.02%, the ash content was 5.04%±0.03%, the total nitrogen content was 88.30%±2.25% on dry basis, and the content of soluble protein was 84.20%±2.04% on dry basis. The amino acid content was abundant, in which glutamic, leucine and lysine acid was rich. The molecular weight distribution below 1 000 Da was 92.95%. Results of antioxidant evaluation showed that the median inhibitory concentrations(IC50 values) of DPPH radical and hydroxyl radical scavenging activities were 3.39±0.02 mg/mL and 23.72±0.10 mg/mL, respectively, and the pea oligopeptides showed certain reducing power.
引文
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[11]陆路,金振涛,马勇,等.乌鸡精、乌鸡肽和乌鸡汤蛋白质含量及相对分子质量分布的比较[J].食品与发酵工业,2010(2):155-157.
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[15]刘文颖,谷瑞增,鲁军,等.大豆低聚肽的成分分析及体外抗氧化作用[J].食品工业,2015(4):200-203.
[16]李铉军,崔胜云.抗坏血酸清除DPPH自由基的作用机理[J].食品科学,2011,32(1):86-90.
[17]SHARMA O P,BHAT T K.DPPH antioxidant assay revisited[J].Food Chemistry,2009,113(4):1202-1205.
[18]刁静静,于伟,张丽萍.豌豆蛋白水解物的分离及其抗氧化活性的研究[J].包装与食品机械,2013(3):25-29.
[19]文镜,贺素华,杨育颖,等.保健食品清除自由基作用的体外测定方法和原理[J].食品科学,2004,25(1):190-195.
[20]刘文颖,林峰,金振涛,等.玉米低聚肽的体外抗氧化作用[J].食品科学,2011,32(5):22-26.
[2]吴建中,赵谋明,宁正祥.食品中的生物活性多肽[J].食品与发酵工业,2002,28(11):46-50.
[3]LI H,ALUKO R E.Kinetics of the inhibition of calcium/calmodulin-dependent protein kinase II by pea protein-derived peptides[J].The Journal of Nutritional Biochemistry,2005,16(11):656-662.
[4]VERMEIRSSEN V,VAN C J,AUGUSTIJNS P,et al.Angiotensin-I Converting Enzyme(ACE)inhibitory peptides derived from pea and whey protein[J].Mededelingen,2002,67(4):27-30.
[5]中华人民共和国卫生部.食品安全国家标准食品中水分的测定:GB 5009.3-2010[S].北京:中国标准出版社,2010.
[6]中华人民共和国卫生部.食品安全国家标准食品中灰分的测定:GB 5009.4-2010[S].北京:中国标准出版社,2010.
[7]中华人民共和国卫生部.食品安全国家标准食品中蛋白质的测定:GB 5009.5-2010[S].北京:中国标准出版社,2010.
[8]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.海洋鱼低聚肽粉:GB/T 22729-2008[S].北京:中国标准出版社,2008.
[9]国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品中氨基酸的测定:GB5009.124-2016[S].北京:中国标准出版社,2017.
[10]刘文颖,林峰,金振涛,等.玉米低聚肽的体外抗氧化作用[J].食品科学,2011,32(5):22-26.
[11]陆路,金振涛,马勇,等.乌鸡精、乌鸡肽和乌鸡汤蛋白质含量及相对分子质量分布的比较[J].食品与发酵工业,2010(2):155-157.
[12]王雪芹.鲐鱼多肽的抗氧化活性与抗疲劳作用研究[J].2014.
[13]苏海玲,韩涛.多肽生物活性与其结构的关系[J].中国食物与营养,2012,18(6):21-25.
[14]ADIBI S A,PHILLIPS E.Evidence for greater absorption of amino acids from peptide than from free form in human intestine[J].Clin Res,1968,16:446.
[15]刘文颖,谷瑞增,鲁军,等.大豆低聚肽的成分分析及体外抗氧化作用[J].食品工业,2015(4):200-203.
[16]李铉军,崔胜云.抗坏血酸清除DPPH自由基的作用机理[J].食品科学,2011,32(1):86-90.
[17]SHARMA O P,BHAT T K.DPPH antioxidant assay revisited[J].Food Chemistry,2009,113(4):1202-1205.
[18]刁静静,于伟,张丽萍.豌豆蛋白水解物的分离及其抗氧化活性的研究[J].包装与食品机械,2013(3):25-29.
[19]文镜,贺素华,杨育颖,等.保健食品清除自由基作用的体外测定方法和原理[J].食品科学,2004,25(1):190-195.
[20]刘文颖,林峰,金振涛,等.玉米低聚肽的体外抗氧化作用[J].食品科学,2011,32(5):22-26.