文章摘要
任娇艳;林晓玲;岑月妍;尹西拳;梁明;袁尔东.富含谷氨酰胺多肽的制备及其体外模拟消化[J].中国食品学报,2020,20(8):107-117
富含谷氨酰胺多肽的制备及其体外模拟消化
Preparation and in Vitro Simulated Digestion of Glutamine-Rich Peptides
  
DOI:
中文关键词: 谷氨酰胺  制备  模拟消化  酰胺氮  分子质量分布  抗氧化活性
英文关键词: glutamine  preparation  simulatedgastrointestinaldigestion  amidenitrogen  molecularweightdistribution  antioxidantactivity
基金项目:国家自然科学基金项目(31671804);“广东特支计划”科技青年拔尖人才项目(2014TQ01N645);广东省科技计划项目(2017B090901063,2015B020230001);广州市产学研协同创新重大专项(201604020047);中央高校基本科研业务费项目(2019KZ01);高等学校学科创新引智计划项目(B17018)
作者单位
任娇艳;林晓玲;岑月妍;尹西拳;梁明;袁尔东 华南理工大学食品科学与工程学院中新国际联合研究机构无限极(中国)有限公司 
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中文摘要:
      以乳清蛋白、大米蛋白和小麦蛋白为原料,通过不同酶水解制备富含谷氨酰胺多肽,根据蛋白质回收率、酰胺氮含量、分子质量分布以及抗氧化活性(羟自由基清除活性和氧自由基吸收能力)筛选不同来源的最优多肽。研究优选的3种多肽耐受胃肠模拟消化能力,确定其制剂形态并筛选富含谷氨酰胺多肽制备的最优原料。结果显示,乳清蛋白肽(胰蛋白酶组)、大米蛋白肽(风味蛋白酶组)及小麦蛋白肽(风味蛋白酶组)为优选多肽,作为模拟消化的研究对象。以乳清蛋白肽为基料的谷氨酰胺功能性食品,应选择肠溶胶囊为包装材料。大米蛋白肽、小麦蛋白肽采用普通胶囊为包装材料。小麦蛋白肽经胃肠模拟消化后酰胺氮含量增至1.90%,小分子肽(Mw < 1 ku)占比高达74.59%,且抗氧化活性无显著差异(羟自由基清除率为22.89%,ORAC值为1.28 μmol TE/(L·mg)肽,P > 0.05),说明小麦蛋白是制备富含谷氨酰胺多肽的最优原料。
英文摘要:
      The glutamine-rich peptides were hydrolysis from whey, rice and wheat, respectively. The optimal peptides were selected according to their protein recovery rate, amide nitrogen content, molecular weight distribution and antioxidant activity(hydroxyl radical scavenging activity and oxygen radical absorption capacity). The tolerance of three optimal peptides to gastrointestinal simulated digestion was further studied to conform the packing materials and the best raw material for the preparation of glutamine-rich peptides. Results showed that whey peptides (Trypsin group), rice peptides (Flavorazyme group) and wheat peptides (Flavorazyme group) were selected as the optimal peptides and were applied for the further in vitro simulated digestion. Besides, enteric-coated capsules were used as the packing material of whey peptides while ordinary capsules were used for the packing of both rice peptides and wheat peptides. The amide nitrogen content of wheat peptides increased to 1.90% after gastrointestinal simulated digestion, and the proportion of small peptides (Mw < 1 ku) was high at 74.59%. There was no significant change in its antioxidant activity with the hydroxyl radical scavenging rate of 22.89% and ORAC value of 1.28 μmol TE/(L·mg) peptides, respectively. Hence, wheat protein was chosen as the best raw material for the preparation of glutamine-rich peptides.
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