期刊论文

Effects of Oxidative Modification by Peroxyl Radicals on in vitro Pepsin Digestibility of Rice Bran Protein

中文

中国粮油学报

1003-0174

2019

34

4

69-74 and 82

10.3969/j.issn.1003-0174.2019.04.013

国家自然科学基金(31771918) 湖南省教育厅科研项目(17C1667) 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2,2'-盐酸脒基丙烷(AAPH)有氧热分解产生的过氧自由基氧化米糠蛋白,研究过氧自由基氧化对米糠蛋白体外胃蛋白酶消化和消化产物抗氧化性质的影响。结果表明:随着AAPH浓度的增加,米糠蛋白体外胃蛋白酶消化率和初始消化速率先上升后下降,在AAPH浓度为1 mmol/L时达到最大值;过氧自由基氧化米糠蛋白体外胃蛋白酶消化产物中分子质量分布在500~1 500 u的肽含量呈现先上升后下降的趋势,在AAPH浓度为1 mmol/L时达到最大值25. 19%。随着AAPH浓度的增加,过氧自由基氧化米糠蛋白体外胃蛋白酶消化产物清除ABTS~+.、DPPH.、. OH、O_2~(- ·)的能力以及金属螯合能力、还原能力均先上升后下降,最大...

Effects of oxidative modification by 2,2'-azobis(2-amidinopropane) (AAPH)-derived hydrogen peroxide radicals on in vitro pepsin digestibility of rice bran protein with different concentrations and antioxidant activity of rice bran protein hydrolysates were investigated. The results indicated that as AAPH concentration increased,pepsin digestibility and initial digestion rate of rice bran protein firstly increased, and then decreased, pepsin digestibility and initial digestion rate of rice bran protein reached the maximum value as concentration ...