| 水飞蓟粕蛋白酶解物抗氧化稳定性研究 |
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| 引用本文： | 朱淑云,董英,周越.水飞蓟粕蛋白酶解物抗氧化稳定性研究[J].林产化学与工业,2012,32(2):153-157. |
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| 作者姓名： | 朱淑云 董英 周越 |
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| 作者单位： | 江苏大学 食品与生物工程学院, 江苏 镇江 212013 |
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| 基金项目： | 江苏大学博士研究生科研创新计划(CX10B-007X) |
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| 摘 要： | 为研究水飞蓟粕蛋白酶解物抗氧化活性的稳定性,以其清除DPPH自由基的活性变化为指标,研究了温度、pH值、食品原料、防腐剂、金属离子以及模拟人体的胃肠环境对酶解物抗氧化稳定性的影响。结果表明:水飞蓟粕蛋白酶解物在90℃下加热1 h仍能保持92.19%的活性;在pH值为3或11的溶液中放置2 h,其活性保持率分别为95.66%和86.69%;在添加NaCl、蔗糖或葡萄糖的溶液中其活性保持率都在96%以上;在0.1%的苯甲酸或山梨酸溶液中其活性保持率分别下降了57.71%和45.48%,这表明水飞蓟粕蛋白酶解物具有较强的耐热性和耐酸、碱性,NaCl、蔗糖和葡萄糖对酶解物抗氧化的稳定性影响不大,而防腐剂则会降低其活性;K+、Ca2+、Mg2+、Fe3+、Zn2+、Cu2+等金属离子对酶解物抗氧化的稳定性均有影响,其中,在500 g/L的K+、Ca2+、Mg2+溶液中其活性保持率都在90%以上,在500 g/L的Fe3+溶液中其活性保持率最低,降到了48.64%;水飞蓟粕蛋白酶解物在模拟胃肠道消化过程中活性保持较好。
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| 关 键 词： | 水飞蓟粕 酶解物 抗氧化 稳定性 |
Antioxidation Stability of Silybum marianum Gaertn. Meal Protein Hydrolysates |
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| ZHU Shu-yun,DONG Ying,ZHOU Yue.Antioxidation Stability of Silybum marianum Gaertn. Meal Protein Hydrolysates[J].Chemistry & Industry of Forest Products,2012,32(2):153-157. |
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| Authors: | ZHU Shu-yun DONG Ying ZHOU Yue |
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| Institution: | (School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China) |
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| Abstract: | The change of scavenging activity on DPPH · of the hydrolysates from Silybum marianum meal protein and on free radical scavenging activity of DPPH was selected as the index to investigate the effects of temperature,pH,food materials,preservative,metal ions and digestion mode on the antioxidation stability of the hydrolysates.The results showed that the activity retention rate of the hydrolysates was 92.19 % at 60 ℃ for 1 h.In the solution containing pH 3 or 11 for 2 h,its activity retention rate was 95.66 % and 86.69 %,respectively.In the solution containing NaCl,sucrose or glucose,its activity retention rate was all more than 96 %.In the 0.1 % solution of benzoic acid or sorbic acid,its activity retention rate decreased by 57.71 % and 45.48 %.These showed the hydrolysates has a strong heat-resistant ability.It can keep high activity in the acidity and alkali environment.NaCl,sucrose and glucose have little effects on its antioxidation stability while benzoic acid and sorbic acid can reduce its activity.All of K +,Ca2 +,Mg2 +,Fe3 +,Zn2 +,Cu2 + can affect the stability.In the 500 g/L solution of K + 、 Ca2 + 、 Mg2 +,its activity retention rare was all more than 90 %.In the 500 g/L solution of Fe3 +,its activity retention rate was the lowest only at 48.64 %.And the hydrolysates can keep high activity in vitro digestive system. |
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| Keywords: | Silybum marianum Gaertn meal hydrolysates antioxidation stability |
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