期刊论文

Effects of Heat Treatment on in Vitro Pepsin Digestion of Malondialdehyde Oxidatively Modified Rice Bran Protein

Wu, Xiaojuan(wuwu.1221@163.com)

中文

中国食品学报

1009-7848

2020

20

10

76-83

10.16429/j.1009-7848.2020.10.010

国家自然科学基金面上项目(31771918) 湖南省大学生研究性学习与创新性实验计划项目(湘教通〔2018〕255号)。

本校为第一机构

采用不同浓度的丙二醛氧化米糠蛋白,通过95 ℃水浴热处理氧化米糠蛋白,研究热处理对丙二醛氧化米糠蛋白体外胃蛋白酶消化性以及消化产物抗氧化性的影响。结果表明:随着丙二醛浓度的增加,米糠蛋白羰基和二硫键含量增加,游离巯基含量下降,证实丙二醛致米糠蛋白氧化。随着丙二醛浓度增加,米糠蛋白体外胃蛋白酶消化率、初始消化速率和消化产物中分子质量分布在500~1 500 u的活性肽含量均逐渐下降。同时,米糠体外胃蛋白酶消化产物ABTS~+·,DPPH·,·OH和O_2~-·清除能力、金属螯合能力以及还原能力持续下降。热处理可提高米糠蛋白的体外胃蛋白酶消化率、初始消化速率以及消化产物中活性肽含量和抗氧化...

Abstract Different concentrations of malondialdehyde were used to oxidize rice bran protein, and then the rice bran protein was heat-treated in a condition of 95℃ water bath to investigate the effect of heat treatment on in vitro pepsin digestibility of rice bran protein and antioxidant activity of rice bran protein hydrolysates. The results showed that as concentration of malondialdehyde increased, the content of carbonyl and disulfide bonds of rice bran protein increased, and the content of free sulfhydryl decreased, which confirmed that oxi...