薏仁米糠多肽的功能特性研究
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摘要
该实验研究了双酶分步酶解得到的薏仁米糠多肽在不同的pH(2～8)及温度(20～50℃)条件下的6种功能特性指标(溶解性、乳化性、乳化稳定性、起泡性、泡沫稳定性、持水性(WHC)),同时对其吸油性进行测定。结果表明,多肽溶解性在pH4.0时达到最低值,为26.50%;在35℃时达到最大值,为42.13%;乳化性在pH 5.0时达到最低值,为50.52%,在40℃时达到最大值,为89.72%;持水性在pH4.0时达到最低值,为6.30%,在80℃时达到最低值,为6.81%;而乳化稳定性和起泡性在pH5.0～8.0范围内随pH值的升高而增强,均在pH8.0时达到最大值,为87.15%、287%;乳化性稳定性在60℃时达到最大值,为88.75%,起泡性在35℃时达到最大值,为410.21%;而泡沫稳定性在pH6.0时达到最低值,为88.07%,在25℃时达到最大值,为80.58%;薏仁米糠多肽的吸油性为2.17%。
The functional properties of adlay bran polypeptide obtained by two-step enzymatic hydrolysis were analyzed, and six functional properties indexes(solubility, emulsibility, emulsion stability, foaming property, foam stability and water holding capacity(WHC)) were determined under different pH and temperature conditions, at the same time, its oil absorbency was measured. The results showed that the solubility of the polypeptide was the minimum of 26.50% at pH 4.0; and it reached the maximum of 42.13% at the temperature of 35 ℃. The emulsibility reached the minimum of50.52% at pH 5.0, and it reached the maximum of 89.72% at the temperature of 40 ℃. The WHC reached the minimum at pH 4.0, which was 6.30%,and reached the minimum of 6.81% at the temperature of 80 ℃. The emulsion stability and foaming property were enhanced with the increase of p H value in the range of pH 5-8, and then reaching the maximum of 87.15% and 287% at pH 8.0, respectively. The emulsification stability reached the maximum at 60 ℃, which was 88.75%, and the foaming property was the maximum of 410.21% at the temperature of 35 ℃, while the foam stability reached the minimum of 88.07% at pH 6.0, reaching a maximum of 80.58% at the temperature of 25 ℃. The oil absorption of adlay bran polypeptide was 2.17%.
The functional properties of adlay bran polypeptide obtained by two-step enzymatic hydrolysis were analyzed, and six functional properties indexes(solubility, emulsibility, emulsion stability, foaming property, foam stability and water holding capacity(WHC)) were determined under different pH and temperature conditions, at the same time, its oil absorbency was measured. The results showed that the solubility of the polypeptide was the minimum of 26.50% at pH 4.0; and it reached the maximum of 42.13% at the temperature of 35 ℃. The emulsibility reached the minimum of50.52% at pH 5.0, and it reached the maximum of 89.72% at the temperature of 40 ℃. The WHC reached the minimum at pH 4.0, which was 6.30%,and reached the minimum of 6.81% at the temperature of 80 ℃. The emulsion stability and foaming property were enhanced with the increase of p H value in the range of pH 5-8, and then reaching the maximum of 87.15% and 287% at pH 8.0, respectively. The emulsification stability reached the maximum at 60 ℃, which was 88.75%, and the foaming property was the maximum of 410.21% at the temperature of 35 ℃, while the foam stability reached the minimum of 88.07% at pH 6.0, reaching a maximum of 80.58% at the temperature of 25 ℃. The oil absorption of adlay bran polypeptide was 2.17%.
引文
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[22]张雪春,田景,王振兴,等.美藤果蛋白的功能性质研究[J].中国油脂,2018,43(3):35-38.
[23]肖连冬,程爽,李杰.大豆分离蛋白起泡性和乳化性影响因素的研究[J].中国酿造,2014,33(4):83-86.
[24]THAMMARAT K,LEENA N,PUNNANEE S,et al.Functional and antioxidative properties of Bambara groundnut(Voandzeia subterranea)protein hydrolysates[J].Int Food Res J,2015,256(1):105-111.
[2]刘星,毛丹卓,王正武,等.薏仁种类的近红外光谱技术快速鉴别[J].光谱学与光谱分析,2014,34(5):1259-1263.
[3]卓金龙.浦城薏米:生命健康之禾[J].福建质量技术监督,2011(6):40.
[4]杨静.略谈薏仁米的功效与作用[J].农家参谋,2018(1):90.
[5]吴剑,文红丽,王红萍.双酶解薏苡仁多糖口服液的制备工艺研究[J].食品科技,2012,37(11):107-111.
[6]任勰珂,陈莉,卢红梅,等.响应面法优化薏仁米糠蛋白碱提工艺的研究[J].中国酿造,2017,36(8):99-103.
[7]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.
[8]张强,周正义,王松华.从米糠中制备抗氧化肽的研究[J].食品工业科技,2007,28(7):145-147.
[9]TSUYOSHI M,DAISUKE N,YOSHIGAE Y,et al.Liver-selective distribution in rats supports the importance of active uptake into the liver via organic anion transporting polypeptides(OATPs)in humans[J].Drug Metab Pharm,2015,30(5):334-340.
[10]周梅,张敏.米糠蛋白抗氧化活性肽的制备[J].天然产物研究与开发,2012,24(6):793-799.
[11]李次力,刘天怡,杨萍,等.超微脱脂米糠粉制备速溶冲剂的研究[J].食品工业科技,2014,35(15):241-244.
[12]华正根,王金亮,陈先娟,等.薏苡仁糠的综合利用[J].农业机械,2013(20):43-46.
[13]李绮丽,吴卫国.米渣和米糠蛋白的开发利用[J].粮食加工,2009,34(6):39-42.
[14]张弘,姚骏,王玥玮,等.米糠发酵富集γ-氨基丁酸技术研究[J].食品研究与开发,2018,39(3):216-219.
[15]周涵黎,吴悠,李婷,等.洋葱多肽的凝胶色谱分离及体外降糖活性研究[J].食品科技,2016,41(9):235-238.
[16]崔霞,周艳明,牛森,等.酶法水解苦荞蛋白制备可溶性生物活性肽最佳条件的研究[J].粮食与食品工业,2006,13(1):39-41.
[17]黄友如,华欲飞.大豆分离蛋白的改性及其对功能性质的影响[J].中国油脂,2003,28(4):35-38.
[18]赵国华,明建,陈宗道.酶解大豆分离蛋白乳化特性的研究[J].中国粮油学报,2002,17(2):48-50.
[19]LARRE C,MULDER W,SANCHENZ-VIOQUE R,et al.Characterisation and foaming properties of hydrolysates derived from rapeseed isolate[J].Colloid Surface B,2006,49(1):40-48.
[20]雷丽云.双低菜籽饼粕蛋白的制备及其功能特性研究[D].镇江:江苏大学,2007.
[21]周伟,于笛,迟志平,等.梨小豆蛋白功能特性及消化特性的研究[J].中国食品添加剂,2018(8):166-173.
[22]张雪春,田景,王振兴,等.美藤果蛋白的功能性质研究[J].中国油脂,2018,43(3):35-38.
[23]肖连冬,程爽,李杰.大豆分离蛋白起泡性和乳化性影响因素的研究[J].中国酿造,2014,33(4):83-86.
[24]THAMMARAT K,LEENA N,PUNNANEE S,et al.Functional and antioxidative properties of Bambara groundnut(Voandzeia subterranea)protein hydrolysates[J].Int Food Res J,2015,256(1):105-111.