| 加工条件及模拟胃肠消化对小麦肽抗氧化稳定性的影响 |
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| 引用本文： | 郑志强,刘晋,魏晓娟,郝利民,郭顺堂.加工条件及模拟胃肠消化对小麦肽抗氧化稳定性的影响[J].农业机械学报,2017,48(9):330-336. |
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| 作者姓名： | 郑志强 刘晋 魏晓娟 郝利民 郭顺堂 |
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| 作者单位： | 中国农业大学;中央军委后勤保障部军需装备研究所,中央军委后勤保障部军需装备研究所,首都机场出入境检验检疫局,中央军委后勤保障部军需装备研究所,中国农业大学 |
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| 基金项目： | 国家自然科学基金项目（31471582）和全军后勤科研重点项目（BX116C007） |
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| 摘 要： | 为研究小麦肽在生产加工及胃肠消化过程中抗氧化性能的稳定性,以小麦肽为对象,研究温度、pH值、食品原辅料、金属离子和模拟胃肠消化对小麦肽清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、超氧阴离子自由基(O_2~-·)、羟自由基(·OH)能力的影响。结果表明,小麦肽的抗氧化活性具有良好的热稳定性,但在碱性条件下抗氧化活性下降明显;NaCl、葡萄糖、柠檬酸有利于提高小麦肽的抗氧化活性,且其浓度越高增效越明显,而蔗糖、山梨酸钾、苯甲酸钠则影响不大;K~+、Ca~(2+)、Mg~(2+)对小麦肽的抗氧化活性没有明显影响,而Zn~(2+)、Cu~(2+)则对其抗氧化活性有一定提高作用;人工胃液单独消化有助于提高小麦肽的抗氧化活性,而人工肠液单独消化则导致其抗氧化活性明显下降,人工胃液、人工肠液分步消化同样致使小麦肽抗氧化活性有所下降,但仍能保持较高的抗氧化活性。小麦肽的抗氧化性能受到生产加工及胃肠消化的影响,因此,合理优化的加工条件有利于维持小麦肽抗氧化性能的稳定性。
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| 关 键 词： | 小麦肽 加工条件 胃肠消化 抗氧化稳定性 |
| 收稿时间： | 2017/5/16 0:00:00 |
Effects of Processing Conditions and Simulated Gastrointestinal Digestion on Antioxidative Stability of Wheat Peptide |
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| ZHENG Zhiqiang,LIU Jin,WEI Xiaojuan,HAO Limin and GUO Shuntang.Effects of Processing Conditions and Simulated Gastrointestinal Digestion on Antioxidative Stability of Wheat Peptide[J].Transactions of the Chinese Society of Agricultural Machinery,2017,48(9):330-336. |
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| Authors: | ZHENG Zhiqiang LIU Jin WEI Xiaojuan HAO Limin and GUO Shuntang |
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| Institution: | China Agricultural University;The Quartermaster Equipment Institute of Logistic Support Department, CMC,The Quartermaster Equipment Institute of Logistic Support Department, CMC,Capital Airport Entry-Exit Inspection and Quarantine Bureau,The Quartermaster Equipment Institute of Logistic Support Department, CMC and China Agricultural University |
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| Abstract: | In order to study the antioxidative stability of wheat peptide in the processing of manufacturing and gastrointestinal digestion, effects of temperature, pH value, food raw materials and adjuncts, metal ions and simulated gastrointestinal digestion on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, superoxide radical anion (O-2·) scavenging activity and hydroxyl radical (·OH) scavenging activity of wheat peptide were determined. The results showed that antioxidant activity of wheat peptide exhibited better thermal stability, while its antioxidant activity was significantly declined under the alkaline condition;NaCl, glucose and citric acid were beneficial to improve the antioxidant activity of wheat peptide and the synergistic effects were increased obviously with higher concentrations, while sucrose, potassium sorbate and sodium benzoate had little effect on antioxidant activity of wheat peptide;K+, Ca2+ and Mg2+ had no obvious effect on antioxidant activity of wheat peptide, while Zn2+ and Cu2+ could play certain enhancement role in the antioxidant activity of wheat peptide;artificial gastric juice digesting solely was helpful to improve antioxidant activity of wheat peptide, while artificial intestinal juice digesting solely resulted in the obvious decline of antioxidant activity of wheat peptide, moreover, artificial gastric juice and artificial intestinal juice digesting step by step caused certain decline of antioxidant activity of wheat peptide. However, wheat peptide could still maintain high antioxidant activity. It indicated that antioxidant activity of wheat peptide was affected by the manufacturing and gastrointestinal digestion of wheat peptide. Therefore, reasonable optimized processing conditions were critical for maintenance of the antioxidative stability of wheat peptide. |
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| Keywords: | wheat peptide processing conditions gastrointestinal digestion antioxidative stability |
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