花生肽的抗氧化活性及稳定性研究

Study on the antioxidant activities and stability of peanut peptides

中文关键词:  花生肽  抗氧化活性  稳定性  温度  pH值  金属离子  食品配料  杀菌方式

英文关键词:peanut peptides  antioxidant activities  stability  pH  metal ions  food ingredients

中文摘要:

      目的 评价花生肽的抗氧化活性以及温度、pH、金属离子、食品配料和杀菌方式对抗氧化稳定性的影响。方法 采用梯度浓度的花生肽进行清除自由基、还原力、金属离子螯合力和脂质过氧化抑制力实验; 在不同温度、pH、金属离子、食品配料和杀菌方式下进行花生肽清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基实验。结果 随着花生肽浓度增大, 清除DPPH自由基和羟自由基活性、铁还原力和钼还原力、Fe2+螯合力和Cu2+螯合力以及脂质过氧化抑制能力7种抗氧化活性也随之增加。温度在37 ℃以下, 花生肽完全保留了抗氧化活性, 温度为80 ℃抗氧化活性下降率仅为4.58%。花生肽在pH 2~7的酸性和中性条件下保持完好的抗氧化活性, pH 8和9保持部分抗氧化活性, 而在pH大于10时, 失去抗氧化活性。花生肽在食品配料葡萄糖、蔗糖、乳糖、柠檬酸、抗坏血酸、亚硫酸氢钠、苯甲酸钠、Cu2+、Zn2+和Al3+金属离子存在下, 以及微波杀菌、巴氏杀菌、紫外线杀菌、高压蒸汽杀菌和沸水杀菌条件下均能保持完好的抗氧化活性。结论 本研究制备的花生肽具有较好的抗氧化活性和稳定性, 为花生肽的分离、纯化、开发高附加值新产品以及应用等提供理论参考。

英文摘要:

      Objective To evaluate the antioxidant activities of peanut peptides and investigate the effects of temperature, pH, metal ions, food ingredients and sterilization methods on their antioxidant stabilities. Methods Peanut peptides at gradient concentrations were subjected to assays for free radical scavenging activity, reducing power, metal ion chelating capacity and inhibition of lipid peroxidation. The scavenging activity of peanut peptides against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals was assessed under different conditions of temperature, pH, metal ions, food ingredients and sterilization methods. Results With increasing concentrations of peanut peptides, 7 kinds of antioxidant activities—namely, DPPH radical scavenging activity, hydroxyl radical scavenging activity, ferric reducing power, molybdenum reducing power, Fe2+ chelating ability, Cu2+ chelating ability and lipid peroxidation inhibition capacity—were all enhanced. At temperatures below 37? ℃, the peanut peptide fully retained its antioxidant activity, while at 80 ℃, the reduction rate of antioxidant activity was only 4.58%. The peanut peptide maintained complete antioxidant activity under acidic to neutral conditions (pH 2–7), partial activity at pH 8 and 9, and lost its antioxidant activity at pH greater than 10. The peanut peptide also retained intact antioxidant activity in the presence of food ingredients such as glucose, sucrose, lactose, citrate, ascorbic acid, sodium bisulfite and sodium benzoate, as well as metal ions including Cu2+, Zn2+ and Al3+, and under various sterilization conditions such as microwave sterilization method, pasteurization sterilization method, ultraviolet sterilization method, high-pressure steam sterilization method and boiling water treatments sterilization method. Conclusion The peanut peptide prepared in this study exhibits favorable antioxidant activities and stabilities. These findings provide a theoretical basis for the isolation, purification and development of high-value-added products from peanut peptide, as well as for its application in food processing.