摘要
为掌握陇藜1号藜麦(Chenopodium quinoa)清蛋白消化产物的抗氧化性及其结构特征,通过模拟胃、肠消化,借助红外光谱、扫描电镜等,分析清蛋白在体外消化过程中抗氧化活性及消化产物的结构变化。在胃、胰蛋白酶的作用下,藜麦清蛋白水解度及游离氨基酸释放量均显著升高,消化结束时分别达到39.60%、45.46 mg/L。清蛋白消化产物DPPH·、ABTS^(+)·清除率分别为58.34%、79.51%,总还原力为0.280,Fe^(2+)、Cu^(2+)螯合率分别为66.84%、15.74%,较未消化清蛋白,DPPH·、ABTS^(+)·清除率分别提高了34.85%、68.62%,总还原力提高了0.179,Fe^(2+)、Cu^(2+)螯合率分别提高了54.52%、7.76%。在整个模拟消化进程中,消化产物β-转角含量显著增加,α-螺旋及无规卷曲含量随着消化时间的推移先降低后升高,但β-折叠含量则先升高后降低。产物微观形貌扫描电镜观察发现,经胃蛋白酶酶解的消化物颗粒明显变小,致密结构呈无序排列,表面积增大,孔隙加大。研究结果旨在为陇藜1号藜麦清蛋白的进一步利用提供理论依据。
To study the antioxidant activity and its structural characteristics of albumin from Longli 1 quinoa seeds,quinoa albumin as raw material,the antioxidant activity and structural changes of quinoa albumin during in vitro simulated digestion were analyzed by Fourier transform infrared spectroscopy and scanning electron microscope.The results showed that the degree of hydrolysis of quinoa albumin and the release of free amino acids increased significantly with the digestion of pepsin and trypsin,reaching 39.60%and 45.46 mg/L respectively at the end of simulated digestion.After simulated gastrointestinal digestion,DPPH·and ABTS^(+)·scavenging rate,total reducing power,Fe^(2+)chelation rate and Cu^(2+)chelation rate of albumin digestion products were 58.43%,79.51%,0.280,66.84%and 15.74%,respectively,which were 34.85%,68.62%,0.179,54.52%and 7.76%higher than those of undigested albumin.In the whole process of simulated digestion,the content ofβ-angle increased significantly,while the content ofα-helix and random coil decreased first and then increased with the passage of digestion time.The content ofβ-fold increased first and then decreased.Scanning electron microscope observation showed that after pepsin hydrolysis,the digested particles become significantly smaller and disorderly arranged in a dense structure.The surface area and the pore size of digested particles increased.The research results were aimed to provide a basis for the further utilization of quinoa albumin of Longli 1 quinoa seeds.
作者
焦斐
杨倩
杨超
高娟
张兆云
张志华
杨富民
JIAO Fei;YANG Qian;YANG Chao;GAO Juan;ZHANG Zhaoyun;ZHANG Zhihua;YANG Fumin(Jinchang Food Inspection and Testing Center,Jinchang 737100,China;Gansu Quinoa Product Quality Supervision and Inspection Center,Jinchang 737100,China;Gansu Institute of Business and Technology,Lanzhou 730020,China;College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)
出处
《食品科学技术学报》
EI
CAS
CSCD
北大核心
2023年第3期116-126,共11页
Journal of Food Science and Technology
基金
甘肃省市场监督管理局科技计划项目(SSCJG-SP-202101,SSCJG-SP-202113)
甘肃农业大学科研项目(GSAU-ZL2015-048)。
关键词
藜麦清蛋白
体外消化
水解度
抗氧化活性
结构变化
quinoa albumin
external digestion
degree of hydrolysis
antioxidant activity
structural change
