期刊论文

Effects of rice bran storage time on in vitro pepsin digestibility of rice bran protein and antioxidant activity of rice bran protein hydrolysates

中文

中国油脂

1003-7969

2017

42

11

70-74

10.3969/j.issn.1003-7969.2017.11.017

公益性行业（农业）科研专项（201303071） 粮油深加工与品质控制2011湖南省协同创新项目（湘教通[2013]448号） 国家自然科学基金面上项目（31771918）

本校为第一机构

新鲜米糠贮藏不同时间后制备米糠蛋白,研究米糠贮藏时间对米糠蛋白体外胃蛋白酶消化性质及其消化产物抗氧化性的影响。结果表明:随着米糠贮藏时间的延长,米糠蛋白体外胃蛋白酶消化率和初始消化速率先增加后下降,在米糠贮藏3 d时达到最大值,分别为39.73%和0.381 h~(-1) ;随着米糠贮藏时间的延长,米糠蛋白体外胃蛋白酶消化产物清除ABTS~+·、DPPH·、·OH和O_2~- ·的能力以及金属螯合能力、还原能力先增加后下降。研究表明,新鲜米糠短期贮藏(3 d)会促进米糠蛋白在胃蛋白酶中的消化,提高消化产物的抗氧化性;米糠长期贮藏抑制米糠蛋白在胃蛋白酶中的消化,降低体外消化产物的抗氧化性。

Rice bran protein was prepared from fresh rice bran stored for different time, and the effects of rice bran storage time on in vitro pepsin digestibility of rice bran protein and antioxidant activity of rice bran protein hydrolysates were investigated. The results indicated that as storage time of rice bran increased, in vitro pepsin digestibility and initial digestion rate of rice bran protein firstly increased, and then decreased. As fresh rice bran Stored for 3 d, in vitro pepsin digestibility and initial digestion rate reached the maximum v...