食品与发酵工业 >

2018 , Vol. 44 >Issue 3: 58

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.014933

基于体外模拟消化的糖基化草鱼鱼鳞明胶抗氧化性研究

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  • 1(江西师范大学 功能有机小分子教育部重点实验室&生命科学学院，江西 南昌，330022)
    2(南昌大学 食品科学与技术国家重点实验室，江西 南昌，330047)
博士

网络出版日期: 2018-03-26

基金资助

国家自然科学基金(31660487)；江西省现代农业产业技术体系建设专项资金(JXARS-03)；国家现代农业产业技术体系专项基金项目(CARS-45)

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Study of antioxidant properties of glycated grass carp (Ctenopharyngodon idella) scale gelatin by in vitro simulated digestion

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  • 1(Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science,Jiangxi NormalUniversity,Nanchang 330022, China)
    2(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)

Online published: 2018-03-26

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摘要

以糖基化反应后的草鱼鱼鳞明胶为原料，通过模拟体外消化实验，研究糖基化鱼鳞明胶消化后多肽的抗氧化活性。结果表明，在胃部模拟消化过程中，随着糖基化反应时间的延长，DPPH·、·OH的清除能力先增强后减弱，而Fe2+螯合能力先减弱后增强。在胃肠道消化过程中，DPPH·清除能力不断增强至稳定，糖基化产物的·OH清除能力均小于未糖基化的鱼鳞明胶，而Fe2+螯合能力未发生发生明显变化。随着糖基化反应时间的延长，糖基化反应程度逐渐增加，且糖基化反应会降低鱼鳞明胶在胃肠道中的消化特性，并影响其消化产物的抗氧化性。

关键词： 鱼鳞明胶; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 糖基化反应; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 体外消化; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 抗氧化活性

本文引用格式

沙小梅 , 胡姿姿 , 涂宗财 , 等 . 基于体外模拟消化的糖基化草鱼鱼鳞明胶抗氧化性研究[J]. 食品与发酵工业, 2018 , 44(3) : 58 . DOI: 10.13995/j.cnki.11-1802/ts.014933

Abstract

The glycated grass carp (Ctenopharyngodon idella) scale gelatin was tested in vitro simulated gastrointestinal digestion to study the antioxidant properties of enzymatic hydrolysis peptides. In the process of gastric digestion, the scavenging capacity of DPPH· and ·OH first increased and then decreased, while the Fe2+ chelating ability first decreased and then increased. In the process of gastrointestinal digestion, DPPH· scavenging ability increased to a stable value, while ·OH scavenging ability of glycation products were less than non-glycated fish scale gelatin. In addition, Fe2+ chelating ability showed inconspicuous change. When the glycation reaction time extended, the degree of glycation increased gradually, and glycation reaction reduces the digestive properties of fish scale gelatin in the gastrointestinal tract. In addition, the glycation reaction can reduce the digestive activity of fish gelatin in gastrointestinal and affect the anti-oxidant activities of its digestions.

Key words： fish scale gelatin; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; glycation reaction; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; in vitro digestion; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; antioxidant properties

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