Position: Home > Articles > Anti-nitrosation Effects of Sunflower Seed Peptides Prepared by Different Enzymatic Hydrolysis Methods
FOOD SCIENCE
2011,32
(9)
51-54
不同方法制备的葵花籽多肽酶解物对亚硝化反应的抑制作用
作 者：
王海凤;王常青;刘佳璐;吕鹏;赵陈勇;许洁
单 位：
山西大学化学化工学院;山西大学生命科学学院
关键词：
葵花籽多肽;亚硝酸盐;亚硝胺;抑制作用
摘 要：
以葵花籽分离蛋白为原料,研究不同方法制备的葵花籽多肽(SSP)对亚硝化反应的抑制作用。结果表明,与无超声波协同的常规酶解方法相比,在超声波振荡功率120W、超声时间/间歇时间为3min/7min的条件下,用酸性蛋白酶水解葵花籽蛋白,分别可以提高水解度和多肽得率17.3%和16.2%。用此方法得到的酶解产物对亚硝化反应具有更强的抑制作用,对亚硝酸钠的最大清除率和对亚硝胺的最大阻断率分别达到84.5%和92.4%,其效果均优于VC和谷胱甘肽。
译 名：
Anti-nitrosation Effects of Sunflower Seed Peptides Prepared by Different Enzymatic Hydrolysis Methods
作 者：
WANG Hai-feng1,WANG Chang-qing1,LIU Jia-lu2,LU Peng1,ZHAO Chen-yong1,XU Jie1(1.College of Life Science,Shanxi University,Taiyuan 030006,China;2.College of Chemistry and Chemical Engineering,Shanxi University,Taiyuan 030006,China)
关键词：
sunflower seed peptides;nitrite sodium;nitrosamine;inhibitory effect
摘 要：
Sunflower seed peptides(SSPs) prepared from sunflower protein isolate by sequential two-step enzymatic hydrolysis with alkaline protease and acidic protease with and without ultrasonic assistance(used in the second stage) were assessed for their anti-nitrosation effects.Compared to the conventional hydrolysis method without ultrasonic assistance,the degree of hydrolysis and the yield of peptides resulting from ultrasonic treatment at 120 W power and 3:7 working time-to-intermission time ratio were increased by 17.3% and 16.2%,respectively.SSPs obtained by the ultrasonic-assisted method had more powerful inhibitory effect on nitrosation than those obtained by the conventional method,vitamin C and glutathione,and the maximum scavenging rate of sodium nitrite and blocking rate of nitrosamine synthesis were up to 84.5% and 92.4%,respectively.
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