| 超高压协同酶法条件下不同分子量大豆分离蛋白水解肽乳化性及抗氧化性研究 |
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| 引用本文： | 关海宁,徐筱君,孙薇婷,李 曦,杨 畅,刘登勇,刁小琴,罗 丹. 超高压协同酶法条件下不同分子量大豆分离蛋白水解肽乳化性及抗氧化性研究[J]. 食品安全质量检测学报, 2022, 13(12): 3780-3786 |
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| 作者姓名： | 关海宁 徐筱君 孙薇婷 李 曦 杨 畅 刘登勇 刁小琴 罗 丹 |
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| 作者单位： | 渤海大学食品科学与工程学院,渤海大学食品科学与工程学院,渤海大学食品科学与工程学院,渤海大学食品科学与工程学院,渤海大学食品科学与工程学院,渤海大学食品科学与工程学院,渤海大学食品科学与工程学院,渤海大学食品科学与工程学院 |
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| 基金项目： | 辽宁省教育厅科学技术研究项目(LJ2020010)、渤海大学博士科研启动基金项目(05013/0520bs006)、辽宁省“揭榜挂帅”科技攻关计划项目(2021JH1/10400033) |
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| 摘 要： | 目的研究不同分子量分布对大豆分离蛋白水解肽乳化性及抗氧化性的影响。方法采用超滤技术将超高压协同酶解制备的大豆分离蛋白水解物分离得到5个分子量肽段，即分子量（Molecular weight, Mw）<3500 u、3500 u< Mw <7000 u、7000 u< Mw <10000 u、10000 u< Mw <20000 u和Mw >20000 u。通过测定乳化活性、乳化稳定性、电势、粒径、还原力、以及对 2,2-联苯基-1-苦基肼基(2,2-diphenyl-1-picrylhydrazyl, DPPH)和 2,2''-联氮-双(3-乙基苯并噻唑-6-磺酸)（2, 2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid), ABTS）自由基清除率，分析不同分子量水解肽的乳化性及抗氧化性变化。结果7000 u< Mw <10000 u的水解肽具有较高的乳化活性、电势和较小的粒径，而10000 u< Mw <20000 u的水解肽则表现出较优的乳化稳定性，但与7000 u< Mw <10000 u的组分差异不显著(P＞0.05)；水解肽的抗氧化性随肽段分子量的减小呈逐渐增大趋势，且不同分子量肽段与还原力和DPPH自由基清除能力均呈极显著负相关性（P＜0.01），与ABTS自由基清除能力呈显著负相关性(P＜0.05)。结论 超高压协同酶法制备的大豆分离蛋白水解肽，乳化性和抗氧化性与其分子量分布有密切关联，这为相关功能性产品的开发提供了较为切实的理论依据。
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| 关 键 词： | 超高压协同酶；大豆分离蛋白；水解肽；分子量；乳化性；抗氧化性 |
| 收稿时间： | 2022-04-11 |
| 修稿时间： | 2022-05-31 |
Study on emulsification and antioxidant properties of soy protein isolate hydrolysatic peptides with different molecular weight by enzymatic hydrolysis under high hydrostatic pressure |
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| GUAN Hai-Ning,XU Xiao-Jun,SUN Wei-Ting,LI Xi,YANG Chang,LIU Deng-Yong,DIAO Xiao-Qin,LUO Dan. Study on emulsification and antioxidant properties of soy protein isolate hydrolysatic peptides with different molecular weight by enzymatic hydrolysis under high hydrostatic pressure[J]. Journal of Food Safety & Quality, 2022, 13(12): 3780-3786 |
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| Authors: | GUAN Hai-Ning XU Xiao-Jun SUN Wei-Ting LI Xi YANG Chang LIU Deng-Yong DIAO Xiao-Qin LUO Dan |
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| Affiliation: | College of Food Science and Technology,Bohai University; National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Food Safety Key Laboratory of Liaoning Province,Jinzhou 121013;Liaoning,College of Food Science and Technology,Bohai University; National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Food Safety Key Laboratory of Liaoning Province,Jinzhou 121013;Liaoning,College of Food Science and Technology,Bohai University; National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Food Safety Key Laboratory of Liaoning Province,Jinzhou 121013;Liaoning,College of Food Science and Technology,Bohai University; National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Food Safety Key Laboratory of Liaoning Province,Jinzhou 121013;Liaoning,College of Food Science and Technology,Bohai University; National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Food Safety Key Laboratory of Liaoning Province,Jinzhou 121013;Liaoning,College of Food Science and Technology,Bohai University; National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Food Safety Key Laboratory of Liaoning Province,Jinzhou 121013;Liaoning,College of Food Science and Technology,Bohai University; National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Food Safety Key Laboratory of Liaoning Province,Jinzhou 121013;Liaoning,College of Food Science and Technology,Bohai University; National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Food Safety Key Laboratory of Liaoning Province,Jinzhou 121013;Liaoning |
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| Abstract: | |
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| Keywords: | enzymatic hydrolysis under high hydrostatic pressure soy protein isolate hydrolysatic peptide molecular weight emulsifying property antioxidant activity |
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