黑木耳多糖、多肽稳定性及功能特性研究

Research on the stability and functional characteristics of polysaccharides and peptides from Auricularia auricula

中文关键词:  黑木耳  多糖  多肽  抗氧化  功能特性

英文关键词:Auricularia auricula  polysaccharides  peptides  antioxidant  function characteristics

中文摘要:

      目的 研究不同食品加工环境对黑木耳多糖、多肽抗氧化活性的影响, 分析黑木耳多糖、多肽的食品功能特性。方法 以黑木耳为原料, 通过酶解法制备黑木耳多糖、多肽, 在不同食品添加剂、金属离子、高温、pH、光照强度条件下, 对黑木耳多糖、多肽的抗氧化稳定性、功能特性和性状特征进行评价。结果 光照、强酸强碱、Na+、K+、灭菌方式对黑木耳多糖的抗氧化活性影响不大, Fe3+、Cu2+、葡萄糖、蔗糖的添加会导致黑木耳多糖的抗氧化活性降低, 赤藓糖醇、柠檬酸、山梨酸钾和苯甲酸钠的添加会导致黑木耳多糖的抗氧化活性增加。光照、pH 5~7、灭菌方式对黑木耳多肽的抗氧化活性影响不大, Fe3+、Cu2+、葡萄糖、蔗糖的添加会导致黑木耳多肽的抗氧化活性降低, Na+、K+、赤藓糖醇、柠檬酸、山梨酸钾和苯甲酸钠的添加会导致黑木耳多肽的抗氧化活性增加, 其中在60 ℃时抗氧化活性最高。黑木耳多糖、多肽持水性偏低, 具有一定的持油能力, 起泡性、泡沫稳定性、乳化性和乳化稳定性均以剂量依赖性方式增加, 冻干粉不耐受高温会变性失活。结论 以黑木耳为原料制备的黑木耳多糖、多肽适用于作为乳化剂、起泡剂等辅料或功能性配料用于食品、保健品、药品、化妆品等行业, 本研究可为黑木耳精深加工提供理论基础。

英文摘要:

      Objective To explore the impacts of diverse food processing environments on the antioxidant activity of polysaccharides and peptides derived from Auricularia auricula, and analyze the food functional characteristics of these polysaccharides and peptides. Methods Taking Auricularia auricula as the raw material, Auricularia auricula polysaccharides and peptides were prepared through enzymatic hydrolysis. Various conditions of different food additives, metal ions, high temperatures, pH and light intensity were simulated to assess the antioxidant stability, functional characteristics, and morphological features of Auricularia auricula polysaccharides and peptides. Results Exposure to light, strong acids and bases, as well as the presence of Na+, K+, and the sterilization method, had a minimal impact on the antioxidant activity of Auricularia auricula polysaccharides. However, the addition of Fe3+, Cu2+, glucose and sucrose caused a decline in the antioxidant activity of Auricularia auricula polysaccharides. In contrast, the addition of erythritol, citric acid, potassium sorbate and sodium benzoate enhanced the antioxidant activity of Auricularia auricula polysaccharides. Lighting, a pH range of 5–7, and the sterilization method had little effect on the antioxidant activity of Auricularia auricula peptides. The addition of Fe3+, Cu2+, glucose and sucrose led to a decrease in the antioxidant activity of Auricularia auricula peptides, while the addition of Na+, K+, erythritol, citric acid, potassium sorbate and sodium benzoate increased the antioxidant activity of Auricularia auricula peptides, with the highest antioxidant activity observed at 60 ℃. Auricularia auricula polysaccharide and polypeptide possessed general water-holding capacity and certain oil-holding capacity. Their foaming property, foam stability, emulsifying property and emulsifying stability increased in a dose-dependent manner. The freeze-dried powder became denatured and inactivated if it could not tolerate high temperatures. Conclusion The polysaccharides and peptides prepared from Auricularia auricula are suitable for use as emulsifiers, foaming agents, or functional ingredients in industries such as food, health products, pharmaceuticals, cosmetics, etc. This study can offer a theoretical basis for the deep processing of Auricularia auricula.