玉米肽抗氧化稳定性研究及其饮料的研制
目的 探究加工条件和原辅料对玉米肽抗氧化活性的影响, 并优化玉米肽饮料的配方。方法 通过单因素、正交试验探究温度、蔗糖、柠檬酸、维生素C(vitamin C, VC)和羧甲基纤维素对胃蛋白酶和嗜热菌蛋白酶水产物制得的分子量小于1000 Da的玉米肽活性的影响, 并优化玉米肽饮料的配方。结果 玉米肽具有较好的热稳定性, 在100 ℃ 180 min热处理条件下, 其DPPH自由基清除率可保持88.79%; 蔗糖、柠檬酸和VC对玉米肽的1, 1-二苯基-2-三硝基苯肼(1, 1-diphenyl-2-picrylhydrazyl, DPPH)自由基清除活性均有显著的增强作用, 羧甲基纤维素钠(carboxymethylcellulose sodium, CMC)对玉米肽的DPPH自由基清除活性具有一定的抑制作用。玉米肽饮料的最佳配方为, 在玉米肽添加2.5%的前提下, 蔗糖、柠檬酸、VC、CMC、添加量分别为11%、0.4%、0.03%和0.3%。结论 制得的玉米肽饮料具有良好的口感和抗氧化活性, 其DPPH自由基清除率为84.7%(σ=1.31%)。
Objective To explore the effects of processing conditions and raw materials on the activity of corn peptides, and optimize the formulation of corn peptide drinks. Methods The effects of temperature, sucrose, citric acid, vitamin C and carboxymethyl cellulose on the activity of corn peptide with a molecular weight less than 1000 Da were investigated by single factor and orthogonal experiment, and the formula of zeaxin beverage was optimized. Results The results showed that peptide exhibited strong thermal stability, it still showed 88.79% radical scavenging activities when it was heated to 100 ℃ for 180 min. The DPPH radical scavenging activity significantly increased when sucrose, citric acid, vitamin C were added and significantly inhibited when carboxymethyl cellulose was added. The optimal formulation of the corn peptide beverage has been found to be sucrose, citric acid, VC, CMC, and the addition amounts of 11%, 0.4%, 0.03%, and 0.3%, respectively, under the condition of 2.5% corn peptide addition. Conclusion The corn peptide drink has good taste and anti-oxidation activity. The DPPH free radical clearance rate is 84.7% (σ=1.31%).
标题：玉米肽抗氧化稳定性研究及其饮料的研制
英文标题：Study on the antioxidant stability of corn peptide and the preparation of its beverage
作者：
刘萍 江苏农牧科技职业学院食品科技学院
祁兴普 江苏农牧科技职业学院食品科技学院
姚芳 江苏农牧科技职业学院食品科技学院
张静 江苏农牧科技职业学院食品科技学院
刘靖 江苏农牧科技职业学院食品科技学院
中文关键词:玉米肽,饮料,抗氧化肽,稳定性,
英文关键词:corn peptide,beverage,antioxidant peptide,stability,
发表日期：2019-08-19
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