摘要
目的:通过体外模拟部分胃、肠道消化过程,考察苦荞蛋白经胃、肠道消化后生成肽的组成和抗氧化活性;揭示苦荞蛋白质体内消化与抗氧化活性的关系。方法:采用胃蛋白酶、胰蛋白酶,模拟人体胃、肠道消化过程酶解苦荞蛋白质,确定产生最强的抗氧化肽的时间;经凝胶分离,确定抗氧化肽分子质量范围。结果:苦荞蛋白质经模拟消化过程10h产生最高抗氧化活性多肽,凝胶分离出5个组分,其中分子质量为900Da的肽具有最强的抗氧化活性。
Objective：Investigation of the composition and antioxidant activity of tartary buckwheat peptides by simulating gastrointestinal digestion to reveal the relationship between tartary buckwheat protein digested by human and antioxidant activity.Methods：tartary buckwheat protein was digested by pepsin and trypsin.To determined the production time of the strongest antioxidant peptides.And also the composition of tartary buckwheat peptides was determined by Sephadex gel filtration chromatography.Results：10 h of the simulating gastrointestinal digestion produce can produce the strongest antioxidant peptides,5 peaks was obtained by Sephadex gel filtration chromatography,in which the molecular weight 900 Da peak had the strongest antioxidant activity.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2009年第6期10-15,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
"十一五"国家科技支撑计划项目(2006BAD02B06)
陕西省自然科学基金项目(2006C107)
关键词
体外消化
苦荞蛋白质
抗氧化肽
凝胶分离
in vitro digestion
tartary buckwheat protein
antioxidation peptides
gel separation
