作　　者： (周伟）; (赵泽龙）; (张丽萍）;

机构地区： 黑龙江八一农垦大学食品学院,国家杂粮工程技术研究中心,大庆163319

出　　处： 《食品工业》 2017年第9期196-200,共5页

摘　　要： 小麦蛋白在复合酶的共同作用下得到纯度较高的小麦低聚肽,且低聚肽中的氨基酸含量较未水解之前含量更高。相比较而言,小麦低聚肽疏水氨基酸增加含量较多,抗氧化能力随着疏水基团的增加而增强。FTIR结构分析得出小麦低聚肽在1 290~1 330 cm^(-1)和1 695~1 660 cm^(-1)处有特征吸收峰,说明小麦低聚肽含有α-螺旋的结构构象,其中,β-转角的结构构象占主要。试验选择氧化自由基清除能力法验证小麦低聚肽的抗氧化能力。由试验结果可以得出,小麦低聚肽在清除脂质过氧化产生的自由基方面具有一定的作用,且小麦低聚肽的浓度大于等于1.5mmol/L时,其对应的ORAC值高于谷氨酰胺,最高为谷氨酰胺的14.35倍,由此可得,小麦低聚肽在抗氧化方面确实具有显著的效果,试验为小麦低聚肽产品的开发提供了理论依据。 Wheat protein in the complex enzyme under the combined effect of high purity wheat oligopeptide, and oligopeptide amino acid content than the previous hydrolysis is higher. In comparison, the content of hydrophobic amino acids in wheat oligosaccharides increased, and the antioxidant capacity increased with the increase of hydrophobic groups. FTIR structure analysis showed that the wheat oligopeptide had characteristic absorption peaks at 1 290-1 330 cm^-1 and 1 695-1 660 cm^-1, which indicated that the wheat oligopeptide contained the structure of a-helix, in which the structural conformation of t-turn. The In this paper, the oxidation flee radical scavenging ability method was used to verify the antioxidant capacity of wheat oligopeptide. From the test results, it can be concluded that the wheat oligopeptide has a certain effect in scavenging the free radicals produced by lipid peroxidation, and when the concentration of wheat oligopeptide is greater than or equal to 1.5 mmol/L, the corresponding ORAC value is higher than that of the valley and 14.35 times higher than that of glutamine. The results showed that wheat oligopeptide did significant effect on antioxidant activity. The experiment provided a theoretical basis for the development of wheat oligopeptide.

关 键 词： 小麦蛋白肽 氨基酸结构测定 傅里叶红外检测 抗氧化能力