中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 超声预处理大米蛋白制备抗氧化肽 农业工程学报 2008,24 (8) 288-293
Position: Home > Articles > Ultrasonic pretreatment for preparation of antioxidant peptides from rice protein Transactions of the Chinese Society of Agricultural Engineering 2008,24 (8) 288-293

超声预处理大米蛋白制备抗氧化肽

作  者：
贾俊强;马海乐;曲文娟;丁青芝;曹辉;骆琳;王振斌
单  位：
江苏大学食品与生物工程学院
关键词：
大米蛋白;超声预处理;酶解;抗氧化肽
摘  要：
为优化中性蛋白酶酶解大米蛋白制备抗氧化肽的工艺条件,采用超声波预处理大米蛋白。以1,1-二苯基-2-苦基苯肼(DPPH)清除率为响应值,用响应面分析法研究超声功率、超声处理时间和超声处理初始温度对制备抗氧化肽工艺的影响。同时研究了其抗氧化肽清除超氧自由基、DPPH、羟自由基能力及螯合Fe2+和还原能力。结果表明:最佳超声预处理大米蛋白的工艺为:超声功率1500W、超声处理时间20min、超声处理初始温度40℃,该条件下的抗氧化肽(2.2057g/L)清除DPPH可达到74.8%,抗氧化肽得率为33.2%。与未经超声预处理比较,抗氧化肽得率提高了43.7%,DPPH的半抑制率(IC50)降低了17.7%。抗氧化试验表明,大米蛋白抗氧化肽清除超氧自由基、DPPH和羟自由基的IC50值分别为0.0678、0.9315和0.1173g/L,分别是维生素C的IC50值的1.8、175.8和1.4倍;其螯合Fe2+的IC50值是乙二胺四乙酸的42.2倍,还原能力是维生素C的0.7倍。
译  名：
Ultrasonic pretreatment for preparation of antioxidant peptides from rice protein
作  者：
Jia Junqiang1, Ma Haile1,2,3, Qu Wenjuan1, Ding Qingzhi1, Cao Hui1, Luo Lin1, Wang Zhenbin1 (1. College of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; 2. Jiangsu Provincial Research Center of Bio-process and Separation Engineering of Agri-products, Zhenjiang 212013, China; 3. College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang 471003, China)
关键词：
rice protein; ultrasonic pretreatment; enzymatic hydrolysis; antioxidant peptides
摘  要：
In order to optimize enzymolysis technology for production of antioxidant peptides from rice protein using neutral protease, rice protein was pretreated by ultrasonic. Effects of ultrasonic power, time and initial temperature of ultrasonic treatment on the technology, in which scavenging effect on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical was taken as response value, were analyzed with response surface methodology. In addition, scavenging effects of antioxidant peptides of rice protein on superoxide anion radical, DPPH radical and hydroxyl radical, and their effects on chelation to ferrous ion and reduction ability were studied. The results showed that the optimum conditions of ultrasonic treatment were ultrasonic power 1500 W, ultrasonic pretreatment time 20 min and initial temperature of ultrasonic treatment 40℃. Under the opotimum conditions the antioxidant peptides(2.2057 g/L) that ultrasonic-treated rice protein was hydrolyzed with neutral protease were obtained, and their scavenging effect of DPPH radical increased to 74.8%, and their yield was 33.2%. Compared with the antioxidant peptides derived from untreated rice protein, the yield of antioxidant peptides derived from ultrasonic-treated rice protein increased by 43.7%, and their half inhibitory concentration (IC50) value decreased by 17.7%. Moreover, the result of antioxidation showed that the IC50 values of antioxidant peptides derived from ultrasonic-treated rice protein for scavenging superoxide anion, DPPH, and hydroxyl radicals were 0.0678, 0.9315 and 0.1173 g/L, respectively; and the corresponding IC50 values were 1.8, 175.8, and 1.4 times of that of ascorbic acid. Their IC50 value for chelation to ferrous ion was 42.2 times of that of ethylenediaminetetraacetic acid, and their reduction ability was 0.7 times of that of ascorbic acid.

相似文章

导出引用
计量
文章访问数: 23
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46