摘要
论文采用高压(200、400和600 MPa)、加热(60、80和100℃)预处理菜籽蛋白,经碱性蛋白酶水解(酶浓度1%、3%、和5%)后,分析不同处理条件对菜籽蛋白水解度、ACE、肾素抑制活性及抗氧化活性的影响。结果表明:高压与热处理会降低菜籽蛋白的水解度。与对照组相比,高压与热处理会增加菜籽蛋白水解物的ACE、肾素抑制活性,其中400 MPa处理菜籽蛋白在5%的酶浓度下ACE抑制率提高10.27%,80℃处理的菜籽蛋白在5%的酶浓度下肾素抑制率提高50.06%;1%酶浓度下的菜籽蛋白经高压或热处理氧自由基吸附能力降低明显;高压或热处理的菜籽蛋白在不同酶浓度下Fe^2+螯合能力显著增强(P<0.05)。研究认为,高压和热处理会在一定程度上改善了菜籽蛋白的生物活性。
In this paper,rapeseed protein was pretreated with high pressure(200,400 and 600 MPa)and heat(60,80 and 100 ℃)and hydrolyzed with alkaline protease(enzyme concentration:1%,3%,and 5%). The effects of different treatment conditions on rapeseed protein hydrolyzation degree,ACE,renin inhibitory activity and antioxidant properties were analyzed.The results showed that high pressure and heat treatment could reduce the hydrolysis degree of rapeseed protein.Compared with the control group,high pressure and heat treatment increased the ACE and renin inhibition activity of rapeseed protein hydrolysate. Among them,the ACE inhibition rate of rapeseed protein treated with 400 MPa increased by 10.27% at 5% enzyme concentration,and the renin inhibition rate of rapeseed protein treated with 80 ℃ increased by 50.06% at 5% enzyme concentration.The adsorption capacity of rapeseed protein at 1% enzyme concentration significantly reduced by high pressure or heat treatment.The Fe^2+ chelating ability of rapeseed protein under high pressure or heat treatment was significantly enhanced at different enzyme concentrations(P<0.05).It was believed that high pressure and heat treatment could improve the biological activity of rapeseed protein to some extent.
作者
吴刚
邹智鹏
何荣
王明洁
WU Gang;ZOU Zhi-peng;HE Rong;WANG Ming-jie(Department of Food Engineering,Anhui Science and Technology Trade School,Bengbu 233000,China;College of Food Science and Engineering,Nanjing University of Finance&Economics,Nanjing 210023,China)
出处
《食品工业科技》
CAS
北大核心
2020年第16期54-59,共6页
Science and Technology of Food Industry
关键词
高压
加热
菜籽蛋白
水解
生物活性
high pressure
heat
rapeseed protein
hydrolysis
biological activity
