采用多种方法探究加碱(pH 12)预处理和水解酶种类(风味蛋白酶和复合蛋白酶)对水解豌豆蛋白(pea protein hydrolysates, PPHs)体外抗氧化性的影响,在此基础上于脂质体体系中考察了PPHs与石榴皮提取物(pomegranate peel extract,PE)对于脂肪氧化的协同抑制作用。结果表明,加碱前处理提高了PPHs的体外抗氧化活性;整体来看复合蛋白酶酶解得到的PPHs(Pro-PPHs)比风味蛋白酶酶解得到的PPHs(Fla-PPHs)具有更好的溶解度、水解度及抗氧化活性;当加碱预处理水解豌豆蛋白(A-PPHs)和PE复配使用时,加碱预处理风味蛋白酶水解豌豆蛋白(A-Fla-PPHs)和PE复配使用的效果为“1<1+1<2”,而加碱预处理复合蛋白酶水解豌豆蛋白(A-Pro-PPHs)和PE具有显著的协同效应;A-Pro-PPHs与100 μg/mL的PE复配使用时,协同效果最好,协同率高达24.22%。
The effects of alkali (pH 12) pretreatment and types of hydrolytic enzymes (flavourzyme and protamex) on the antioxidation of pea protein hydrolysates (PPHs) in vitro were studied by various methods. The synergistic inhibition of PPHs and pomegranate peel extract (PE) on lipid oxidation were also investigated in liposome system. The results showed that pretreatment with alkali increased the antioxidant activity of PPHs in vitro. As a whole, compared with flavor protease hydrolysates (Fla-PPHs), protamex protease hydrolysates (Pro-PPHs) showed better solubility, hydrolysis degree and antioxidant activity. When the combination of A-PPHs (alkali pretreated pea protein hydrolysates) and PE was used, the synergistic effect of A-Fla-PPHs and PE was "1 < 1 + 1 < 2", while A-Pro-PPHs and PE had a significant synergistic effect. The best synergistic effect was observed when A-Pro-PPHs incorporated with 100 μg/mL PE, and the synergistic rate was 24.22%.
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