加工条件对辣木籽肽抗氧化活性的影响

摘要

Studied the effect of the antioxidant activity of moringa seeds peptide caused by temperature,pH,metal ion,carbohydrate based on producing antioxidant peptides with aqueous enzymatic method.The experiment showed that if the moringa seeds peptide was heated with 115 ℃ for 20 min,its antioxidant activity could be improved obviously.The moringa seeds peptide's antioxidant activity was higher in acid environment.Under the acid environment,if the moringa seeds peptide was heated,its antioxidant activity could be improved higher.Under the non-heat treatment,as the rising of the metal ion's density,the antioxidant activity of moringa seeds peptide could be improved with different levels.With heat treatment,as the rising of the Ca2+,Mg2+,Zn2+,K+ the antioxidant activity of moringa seeds peptide could be lower a little bit.But the antioxidant activity of moringa seeds peptide could be improved obviously as the rising of Cu2+ density.The antioxidant activity of moringa seeds carbohydrate could be improved greatly by adding carbohydrate substances such as fructose,galactose,glucose,lactose,sucrose,mannose,maltose,G-OS.The order of the carbohydrate substances that can help to improve the antioxidant activity of moringa seeds peptide is fructose＞galactose＞GOS＞glucose＞ lactose=sucrose=mannose=maltose.The study can take the moringa seeds peptide as functional ingredient in the development of food to give theoretical and method guidance.%在水酶法制取辣木籽抗氧化肽的基础上,研究温度、pH、金属离子、糖类对辣木籽肽抗氧化活性的影响.结果表明:115℃加热20 min可显著提高辣木籽肽的抗氧化活性;辣木籽肽在酸性环境下抗氧化活性较高;酸性条件下,辣木籽肽加热后,其抗氧化活性提升较大;非热处理条件下,随着金属离子浓度的升高,辣木籽肽的抗氧化活性均有不同程度的提高;热处理条件下,随着Ca2+、Mg2+、Zn2+、K+浓度的升高,辣木籽肽的抗氧化活性变化不大,但略有降低,然而,随着Cu2+浓度的增加,辣木籽肽抗氧化活性显著提高;热处理条件下,加入糖类物质包括:果糖、半乳糖、葡萄糖、乳糖、蔗糖、甘露糖、麦芽糖、低聚半乳糖会大大提高辣木籽糖的抗氧化活性,各种糖对辣木籽肽抗氧化活性提升的高低顺序为:果糖＞半乳糖＞低聚半乳糖＞葡萄糖＞乳糖=蔗糖=甘露糖=麦芽糖.该研究对辣木籽肽作为功能性配料用于食品开发具有指导意义.