摘要
以藻蓝蛋白为原料,研究其经胃蛋白酶水解后颜色和体外抗氧化能力的变化。水解条件:酶底比为7.09 U/mg蛋白、温度为37℃,pH 1.7,水解时间3 h。结果表明,藻蓝蛋白经胃蛋白酶水解后,颜色损失率为37.25%,对ABTS自由基的清除能力和对Fe^(3+)的还原能力均有提高。肽段PAGITPGDC对藻蓝蛋白的呈色有较大影响。胃蛋白酶水解使得藻蓝蛋白的呈色能力下降,但体外抗氧化能力增加。
The color and vitro antioxidant capacity of phycocyanin treated by pepsin were investigated.The hydrolytic conditions were as follows:the enzyme/substrate ratio was 7.09 U/mg protein,the temperature was 37℃,pH 1.7,and the hydrolytic time was 3 h.The results showed that the color degradation rate of phycocyanin was 37.25%.Both the ABTS radical scavenging activity and the ferric ion reducing power of phycocyanin were improved.The peptide PAGITPGDC had strong effect on the color of phycocyanin.The coloration of phycocyanin was decreased,while the vitro antioxidant capacity of phycocyanin was increased after pepsin hydrolysis.
作者
仝雪玉
张楠
敬璞
TONG Xue-yu;ZHANG Nan;JING Pu(School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China)
出处
《粮食与油脂》
北大核心
2021年第12期132-136,共5页
Cereals & Oils
基金
广东省重点研发计划(2018B020239001)。
关键词
藻蓝蛋白
酶解
呈色
抗氧化能力
phycocyanin
enzymatic hydrolysis
coloration
antioxidant
