花生醋浸过程中蛋白质、多肽含量变化及其抗氧化性的研究
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摘要
实验以醋泡花生为研究对象,考察了不同类别的醋和不同浸泡时间对其抗氧化性的影响,并通过测定浸泡过程中粗蛋白含量和多肽含量的变化,探究抗氧化性与醋花生多肽含量变化的相关性。采用DPPH自由基清除法分别测定了陈醋浸泡的花生及香醋浸泡的花生的抗氧化能力,实验结果显示:花生经过醋液浸渍,抗氧化性在浸泡前期增长显著,后期趋于平缓。2种食醋浸泡的花生抗氧化能力无显著性差异。采用凯氏定氮法及分光光度法测定2种食醋浸泡的花生粗蛋白含量及多肽含量,结果显示:花生醋浸过程中粗蛋白含量下降,多肽含量上升。醋浸第13天时,香醋浸泡的花生粗蛋白含量下降了18.03%,陈醋浸泡的花生粗蛋白含量下降了22.63%。花生醋浸过程中多肽含量变化与抗氧化能力变化趋势基本一致,且陈醋浸泡和香醋浸泡的花生多肽含量分别在第7天和第10天达到峰值,含量分别为(5.38±0.07)g/kg和(3.83±0.11)g/kg。采用玻璃电极法测定花生醋浸过程中醋液pH值的变化,结果显示:醋液pH值上升,且在浸泡前3天上升显著。陈醋浸泡的花生醋液pH值低于香醋浸泡的花生醋液pH值。研究结果显示:花生醋浸过程中抗氧化能力与多肽含量变化趋势基本一致,食醋种类对抗氧化能力变化无显著影响。不同食醋因其pH值不同,浸泡的花生粗蛋白含量及多肽含量变化有所差异。
In this paper,vinegar soaked peanuts are taken as the research object to investigate the effect of different types of vinegar and different soaking time on the antioxidant property.The correlation between antioxidant property and polypeptide content of vinegar soaked peanuts is explored by measuring the changes of crude protein content and polypeptide content in the soaking process.The antioxidant capacity of peanuts soaked in mature vinegar and peanuts soaked in balsamic vinegar is measured respectively by DPPH free radical scavenging method.The experimental results show that the antioxidant capacity of peanuts soaked in vinegar increases significantly in the early stage of soaking and tends to be flat in the later stage.There is no significant difference in antioxidant capacity of peanuts soaked in the two kinds of vinegar.The content of crude protein and polypeptide of peanuts soaked in the two kinds of vinegar is determined by Kjeldahl method and spectrophotometry.The results show that the crude protein content decreases and the polypeptide content increases.At the 13 th day of vinegar immersion,the crude protein content of peanuts soaked in balsamic vinegar decreases by18.03%,and the crude protein content of peanuts soaked in mature vinegar decreases by 22.63%.The change of polypeptide content of peanuts in the vinegar immersion is consistent with the change trend of antioxidant capacity,and the polypeptide content of peanuts soaked in mature vinegar and balsamic vinegar reaches the peak at the 7 th day and the 10 th day respectively,with the content of(5.38±0.07)g/kg and(3.83±0.11)g/kg.The pH value of vinegar in peanuts vinegar soaking process is determined by glass electrode method.The pH of peanuts soaked in mature vinegar is lower than that of peanuts soaked in balsamic vinegar.The results show that the antioxidant capacity is consistent with the change trend of polypeptide content,while the variety of vinegar has no significant effect on the change of antioxidant capacity.Because of different pH values of vinegar,the content of crude protein and polypeptide of vinegar soaked peanuts is different.
In this paper,vinegar soaked peanuts are taken as the research object to investigate the effect of different types of vinegar and different soaking time on the antioxidant property.The correlation between antioxidant property and polypeptide content of vinegar soaked peanuts is explored by measuring the changes of crude protein content and polypeptide content in the soaking process.The antioxidant capacity of peanuts soaked in mature vinegar and peanuts soaked in balsamic vinegar is measured respectively by DPPH free radical scavenging method.The experimental results show that the antioxidant capacity of peanuts soaked in vinegar increases significantly in the early stage of soaking and tends to be flat in the later stage.There is no significant difference in antioxidant capacity of peanuts soaked in the two kinds of vinegar.The content of crude protein and polypeptide of peanuts soaked in the two kinds of vinegar is determined by Kjeldahl method and spectrophotometry.The results show that the crude protein content decreases and the polypeptide content increases.At the 13 th day of vinegar immersion,the crude protein content of peanuts soaked in balsamic vinegar decreases by18.03%,and the crude protein content of peanuts soaked in mature vinegar decreases by 22.63%.The change of polypeptide content of peanuts in the vinegar immersion is consistent with the change trend of antioxidant capacity,and the polypeptide content of peanuts soaked in mature vinegar and balsamic vinegar reaches the peak at the 7 th day and the 10 th day respectively,with the content of(5.38±0.07)g/kg and(3.83±0.11)g/kg.The pH value of vinegar in peanuts vinegar soaking process is determined by glass electrode method.The pH of peanuts soaked in mature vinegar is lower than that of peanuts soaked in balsamic vinegar.The results show that the antioxidant capacity is consistent with the change trend of polypeptide content,while the variety of vinegar has no significant effect on the change of antioxidant capacity.Because of different pH values of vinegar,the content of crude protein and polypeptide of vinegar soaked peanuts is different.
引文
[1]刘玉雯.醋泡食物的保健功效[J].中国保健食品,2015(6):24-25.
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[6]苏永昌,刘淑集,王茵,等.罗非鱼多肽饮料的制备及抗氧化抗疲劳作用[J].福建水产,2013,35(2):112-117.
[7]王勇刚,朱锋荣,韩福森.鱼精多肽在抗氧化和抗疲劳方面的作用研究[J].食品科技,2007,246(7):245-248.
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[9]陈贵堂,赵立艳,丛涛,等.花生多肽的制备及其对氧化损伤模型小鼠抗氧化作用的研究[J].食品科学,2007,28(3):324-327.
[10]刁文睿,琚裕杰,刘小静,等.花生醋浸过程中蛋白质、多酚及其抗氧化性的变化[J].中国粮油学报,2013,28(6):82-84.
[11]刘曼西,陈芬.醋浸后大豆成分的变化及其营养学意义[J].食品与发酵工业,2004,30(2):66-71.
[12]王雪燕,师文钊.蛋白质化学及其应用[M].北京:中国纺织出版社,2016:28-29.
[13]江晨,孙杰,毕洁,等.花生多肽的理化性质及抗氧化性质研究[J].花生学报,2013,42(3):32-37.
[14]张姣勤,陈军,李子雨,等.花生功能活性成分研究进展[J].粮油加工,2008(12):73-76.
[15]王嘉榕,滕达,田子罡,等.功能性抗氧化肽制备与机制研究进展[J].天然产物研究与开发,2008(2):371-375.
[16]Chen H M,Muramoto K,Yamauchi F,et al.Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein[J].Journal of Agricultural&Food Chemistry,1998,46(1):49.
[17]王戈莎.大米多肽的分离纯化及其抗氧化活性的研究[D].无锡:江南大学,2008.
[18]于丽娜,高俊安,杨庆利,等.不同处理条件对花生抗氧化肽抗氧化活性的影响[J].食品科学,2012,33(11):104-110.
[2]Cuzmcreas S,Riley D,Ceputi A P,et al.Antioxidant therapy:a new phamacological approach in shock,inflammation,and ischemia/reperfusion injury[J].Pharmationeol Rev,2001,53:135-139.
[3]张君慧,张晖,王兴国,等.抗氧化活性肽的研究进展[J].中国粮油学报,2008,23(6):227-233.
[4]Tang X Y,He Z Y,Xiong Y L.Peptide fractionation and free radical scavenging activity of zein hydrolysate[J].Journal of Agricultural and Food Chemistry,2010,58(1):587-593.
[5]Zhang J,Zhang H,Wang L,et al.Isolation and identification of antioxidative peptides from rice end-osperm protein enzymatic hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS/MS[J].Food Chemistry,2010,119(1):226-234.
[6]苏永昌,刘淑集,王茵,等.罗非鱼多肽饮料的制备及抗氧化抗疲劳作用[J].福建水产,2013,35(2):112-117.
[7]王勇刚,朱锋荣,韩福森.鱼精多肽在抗氧化和抗疲劳方面的作用研究[J].食品科技,2007,246(7):245-248.
[8]魏振承,张瑞芬,邓媛元,等.花生多肽饮品抗氧化和缓解体力疲劳作用[J].食品工业科技,2015,36(4):357-361.
[9]陈贵堂,赵立艳,丛涛,等.花生多肽的制备及其对氧化损伤模型小鼠抗氧化作用的研究[J].食品科学,2007,28(3):324-327.
[10]刁文睿,琚裕杰,刘小静,等.花生醋浸过程中蛋白质、多酚及其抗氧化性的变化[J].中国粮油学报,2013,28(6):82-84.
[11]刘曼西,陈芬.醋浸后大豆成分的变化及其营养学意义[J].食品与发酵工业,2004,30(2):66-71.
[12]王雪燕,师文钊.蛋白质化学及其应用[M].北京:中国纺织出版社,2016:28-29.
[13]江晨,孙杰,毕洁,等.花生多肽的理化性质及抗氧化性质研究[J].花生学报,2013,42(3):32-37.
[14]张姣勤,陈军,李子雨,等.花生功能活性成分研究进展[J].粮油加工,2008(12):73-76.
[15]王嘉榕,滕达,田子罡,等.功能性抗氧化肽制备与机制研究进展[J].天然产物研究与开发,2008(2):371-375.
[16]Chen H M,Muramoto K,Yamauchi F,et al.Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein[J].Journal of Agricultural&Food Chemistry,1998,46(1):49.
[17]王戈莎.大米多肽的分离纯化及其抗氧化活性的研究[D].无锡:江南大学,2008.
[18]于丽娜,高俊安,杨庆利,等.不同处理条件对花生抗氧化肽抗氧化活性的影响[J].食品科学,2012,33(11):104-110.