CAJ | 학술논문

研究了芝麻多肽的水解工艺条件及其组分抗氧化活性.采用Box-Behnken试验设计,优化了芝麻蛋白水解条件,对芝麻多肽(SP)和不同分子质量的芝麻多肽(SP1、SP2和SP3)清除DPPH自由基活性、总抗氧化能力、抑制猪油和冷藏熟肉糜脂质氧化作用进行了研究.优化的水解条件为:6.91 g芝麻蛋白,0.082 g碱性蛋白酶,水解时间6.82 h,水解度为30.2%.芝麻多肽均有一定的抗氧化能力,SP3和SP的抗氧化活性明显高于芝麻蛋白.0.02%SP3和SP对DPPH自由基清除率分别为79.17%和52.54%,清除能力由高到低的顺序为SP3>SP>SP2>SP1.芝麻多肽的总抗氧化能力与清除DPPH自由基的活性一致.0.02%的芝麻多肽具有明显的抑制猪油氧化和冷藏熟肉糜脂质氧化的作用,可使猪油过氧化值从126.6 mmol/kg降低至45.4 mmol/kg,SP3和SP对冷藏熟肉糜脂质氧化的抑制率分别为74.68%和59.37%,抑制能力由强到弱的顺序为SP3>SP>SP2>SP1.
연구료지마다태적수해공예조건급기조분항양화활성.채용Box-Behnken시험설계,우화료지마단백수해조건,대지마다태(SP)화불동분자질량적지마다태(SP1、SP2화SP3)청제DPPH자유기활성、총항양화능력、억제저유화랭장숙육미지질양화작용진행료연구.우화적수해조건위:6.91 g지마단백,0.082 g감성단백매,수해시간6.82 h,수해도위30.2%.지마다태균유일정적항양화능력,SP3화SP적항양화활성명현고우지마단백.0.02%SP3화SP대DPPH자유기청제솔분별위79.17%화52.54%,청제능력유고도저적순서위SP3>SP>SP2>SP1.지마다태적총항양화능력여청제DPPH자유기적활성일치.0.02%적지마다태구유명현적억제저유양화화랭장숙육미지질양화적작용,가사저유과양화치종126.6 mmol/kg강저지45.4 mmol/kg,SP3화SP대랭장숙육미지질양화적억제솔분별위74.68%화59.37%,억제능력유강도약적순서위SP3>SP>SP2>SP1.
Box - Behnken experiment design was used to optimize the enzymolysis technology of sesame protein, and the antioxidation activities of sesame peptides (SP) and difference molecular weight sesame peptides (SP1, SP2 and SP3) were evaluated with indexes including DPPH scavenging activity, total antioxidation capacity, and restrai-ning ability for lard oxidation and for the lipid oxidation of refrigerated cooked ground pork. Results: The optimum enzymolysis conditions are sesame protein 6.91 g, enzyme 0.082 g and enzymolysis time 6.82 h. The degree of hy-drolysis is 30.2%. The sesame peptides all display antioxidation activity, and the antioxidation activities of SP3 and SP are markedly better than that of sesame protein. The DPPH radical scavenging rates of SP3 and SP at 0.02% con-centration are 79.17% and 52.54%, respectively, and the scavenging rates rank from high to low as SP3>SP>SP2 >SP1. The total antioxidation capacity of sesame peptides is in accordance with DPPH scavenging activity. The sesa-me peptides at 0.02% concentration can lower the peroxide value of lard from 126.6 mmol/kg to 45.4 mmol/kg. The inhibition rate of SP3 and SP on the lipid oxidation of refrigerated cooked ground pork are 74. 68% and 59.37%, respectively, and ranks from strong to weak as SP3 > SP > SP2 > SP1.