期刊论文

Effects of Heat Treatment on in vitro Trypsin Digestibility of Peroxyl Radicals Oxidized Rice Bran Protein and Antioxidant Activity of Digestion Products

Wu, W.

中文

中国粮油学报

1003-0174

2020

35

4

39-45

10.3969/j.issn.1003-0174.2020.04.008

国家自然科学基金面上项目(31771918) 国家级大学生创新创业训练平台项目(201810538014) 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)。

本校为第一且通讯机构

选用不同浓度的2,2'-盐酸脒基丙烷( 2,2'- azobis( 2 - amidinopropane) dihydrochloride, AAPH)在有氧条件下热降解生成的过氧自由基氧化米糠蛋白,再通过95 ℃水浴处理氧化米糠蛋白,研究热处理对过氧自由基氧化米糠蛋白体外胰蛋白酶消化性质及消化产物抗氧化性的影响。结果表明:随着AAPH浓度的增加,过氧自由基氧化米糠蛋白体外胰蛋白酶消化率、初始消化速率、消化产物分子质量分布在500 ~ 1 500 u的肽含量、消化产物清除ABTS~+·、·OH、O_2~- ·能力和还原能力均先上升后下降,消化产物清除DPPH·能力和金属螯合能力先不变后下降;而热处理后,氧化米糠蛋白体外胰蛋白酶消化产物金属螯合能力先上...

Peroxyl radicals produced by heat degradation of 2, 2'-azobis (2-amidinopropane) dihydrochloride, AAPH) under aerobic conditions were used to oxidize rice bran protein, and then the oxidized rice bran protein underwent water bath at 95℃ to investigate the effect of heat treatment on in vitro trypsin digestibility of peroxyl radicals oxidized rice bran protein and antioxidant activity of digestion products. The results showed that as concentration of AAPH increased, in vitro trypsin digestibility, initial digestion rate, content of peptides in ...