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%.
CAO Yungang
,
LI Zhaorui
,
HAN Xinrui
,
ZHU Zhenbao
,
FENG Li
,
HUANG Junrong
,
XIONG Youling
. Characterization of pea protein hydrolysates and its synergistic antioxidant effect with pomegranate peel extract[J]. Food and Fermentation Industries, 2020
, 46(16)
: 30
-36
.
DOI: 10.13995/j.cnki.11-1802/ts.023816
[1] 张欣. 甘草提取物与水解豌豆蛋白在乳化体系中的协同抗氧化性研究[D]. 无锡: 江南大学,2014.
[2] LI H, PRAIRIE N, UDENIGWE C C, et al. Blood pressure lowering effect of a pea protein hydrolysate in hypertensive rats and humans[J]. Journal of Agricultural and Food Chemistry, 2011, 59: 9 854-9 860.
[3] 张欣, 熊幼翎, 陈洁. 加热和碱性处理豌豆蛋白对其不同酶水解物抗氧化性的影响[J]. 食品科学, 2013, 34(15): 5-10.
[4] POWNALL T L, UDENIGWE C C, ALUKO R E. Amino acid composition and antioxidant properties of pea seed (Pisum sativum L.) enzymatic protein hydrolysate fractions[J]. Journal of Agricultural and Food Chemistry, 2010, 58: 4 712-4 718.
[5] 李慧, 王琪, 关健, 等. 酶联合挤压豌豆蛋白肽的分离工艺[J]. 现代食品科技, 2018, 34(4): 172-178.
[6] JIANG J, CHEN J, XIONG Y L. Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH- shifting processes[J]. Journal of Agricultural and Food Chemistry, 2009, 57(16): 7 576-7 583.
[7] HUANG L R, DING X N, DAI C H, et al. Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment[J]. Food Chemistry, 2017, 232: 727-732.
[8] 段志强. 大豆肽的制备及其在食品中的应用[D]. 上海: 华东师范大学, 2015.
[9] CHARLTON A J, BAXTER N J, K M L, et al. Polyphenol/peptide binding and precipitation[J].Journal of Agricultural and Food Chemistry, 2002, 50: 1 593-1 601.
[10] 刘梦星, 刘祺凤, 田璐阳, 等. 石榴皮中总黄酮超声辅助提取及抗氧化性分析[J]. 湖北农业科学, 2014, 53(4): 894-896.
[11] 隋晓楠, 黄国, 刘贵辰. 大豆蛋白质-植物多酚互作的研究进展[J]. 中国食品学报, 2019, 19(7): 1-10.
[12] 中华人民共和国国家卫生和计划生育委员会. GB5009.3—2016 食品安全国家标准—食品中水分的测定[S].北京:中国标准出版社,2016.
[13] 中华人民共和国国家卫生和计划生育委员会. GB5009.5—2016 食品安全国家标准—食品中蛋白质的测定[S].北京:中国标准出版社,2016.
[14] 中华人民共和国国家卫生和计划生育委员会. GB5009.4—2016 食品安全国家标准—食品中灰分的测定[S].北京:中国标准出版社,2016.
[15] 中华人民共和国国家卫生和计划生育委员会. GB5009.6—2016 食品安全国家标准—食品中脂肪的测定[S].北京:中国标准出版社,2016.
[16] PEÑA-RAMOS E A, XIONG Y L. Antioxidative activity of whey protein hydrolysates in a liposomal system[J]. Journal of Dairy Science, 2001, 84: 2 577-2 583.
[17] LIU G, XIONG Y L. Electrophoretic pattern, thermal denaturation, and in vitro digestibility of oxidized myosin[J]. Journal of Agricultural and Food Chemistry, 2000, 48: 624-630.
[18] ZHU L J, CHEN J, TANG X Y, et al. Reducing, radical scavenging, and chelation properties of in vitro digests of alcalase-treated zein hydolysate[J]. Journal of Agricultural and Food Chemistry, 2008, 56(8): 2 714-2 721.
[19] LI Y Y, LIU H T, HAN Q, et al. Cooperative antioxidative effects of zein hydrolysates with sage (Salvia officinalis) extract in a liposome system[J]. Food Chemistry, 2017, 222: 74-83.
[20] 周媛媛, 周瑞宝. 大豆多肽的分离纯化与抗氧化活性研究[J]. 中国油脂, 2008(5): 34-36.
[21] 曹云刚. 植物多酚对肉蛋白氧化稳定性和功能特性的影响机理及应用[D]. 无锡: 江南大学, 2016.
[22] 赵聪, 程晨, 尹诗语, 等. 基于亚铁螯合能力的灰树花蛋白酶解工艺优化及其抗氧化活性[J]. 食品科学, 2018, 39(2): 73-79.
[23] 于丽娜, 许婷婷, 张玉凤, 等. 蓖麻限制性酶解蛋白功能特性和抗氧化活性研究[J]. 食品安全质量检测学报, 2015, 6(6): 2 188-2 194.
[24] ZHANG X, XIONG Y L, CHEN J, et al. Synergistic inhibition of lipid oxidation by pea protein hydrolysate coupled with licorice extract in a liposomal model system[J]. Journal of Agricultural and Food Chemistry,2013, 61(35): 8 452-8 461.
[25] ADLER-NISSEN J. Determination of the degree of hydrolysis of food protein hydrolysate by trinitrobenzensulfonic acid[J]. Journal of Agricultural and Food Chemistry, 1979, 27: 1 256-1 262.
[26] 蒋将, 朱波, 刘元法, 等. 脱酚和碱处理对豌豆分离蛋白基本性质的影响[J]. 食品科学, 2013, 34(23): 1-5.
[27] ZHAO J, XIONG Y L, MCNEAR D H. Changes in structural characteristics of antioxidative soy protein hydrolysates resulting from scavenging of hydroxyl radicals[J]. Journal of Food Science, 2013, 78(2): C152-C159.
[28] LIU Q, KONG B H, XIONG Y L, et al. Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis[J]. Food Chemistry, 2010, 118(2): 403-410.
[29] 贾娜, 刘丹, 谢振峰, 等. 植物多酚与食品蛋白质的相互作用[J]. 食品与发酵工业, 2016, 42(7): 277-282.
