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

Study on emulsification and antioxidant properties of soy protein isolate hydrolysatic peptides with different molecular weight by enzymatic hydrolysis under high hydrostatic pressure

中文关键词:  超高压协同酶解  大豆分离蛋白  水解肽  分子量  乳化性  抗氧化性

英文关键词:enzymatic hydrolysis under high hydrostatic pressure  soy protein isolate  hydrolysatic peptide  molecular weight  emulsifying property  antioxidant activity

中文摘要:

      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 u20000 u。通过测定乳化性、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-乙基苯并噻唑啉-6-磺酸)二铵盐[2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate), 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 u0.05); 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的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。

英文摘要:

      Objective To study the effects of molecular weight distribution on emulsification and antioxidant properties of soy protein isolate hydrolysatic peptides. Methods The soy protein isolate hydrolysates obtained by ultra high pressure synergistic enzymolysis were separated by ultrafiltration technology to obtain 5 molecular weight peptide fragments, namely, molecular weight (Mw)<3500 u, 3500 u20000 u. The changes of emulsification and antioxidant activity of hydrolyzed peptides with different molecular weights were analyzed by measuring the emulsifying activity, emulsion stability, electric potential, particle size, reducing power, and free radical clearance rates of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS). Results The hydrolyzed peptides with 7000 u0.05); the antioxidant activity of hydrolyzed peptides gradually increased with the decrease of molecular weight of peptides, peptides with different molecular weights had a very significant negative correlation with both reducing power and DPPH radical scavenging capacity (P<0.01), and a significant negative correlation with ABTS radical scavenging capacity (P<0.05). Conclusion The emulsifying property and antioxidant activity of soy protein isolate hydrolysatic peptides prepared by ultra high pressure synergistic enzyme method are closely related to their molecular weight distribution, which provides a practical theoretical basis for the development of related functional products.