Stability of an antioxidant peptide extracted from Jinhua ham.
Stability of an antioxidant peptide extracted from Jinhua ham.
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DOI：
10.1016/j.meatsci.2013.09.004
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发表时间：
2014-02
期刊：
影响因子：
7.1
通讯作者：
Chao-Zhi Zhu;Wangang Zhang;Zhuang-li Kang;G. Zhou;Xinglian Xu
中科院分区：
文献类型：
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作者：
Chao-Zhi Zhu;Wangang Zhang;Zhuang-li Kang;G. Zhou;Xinglian Xu
研究了NaCl、温度、pH、光照强度和模拟胃肠消化对金华火腿抗氧化肽稳定性的影响。抗氧化肽在NaCl含量小于6%、温度低于60℃、不直接光照条件下表现出良好的稳定性。然而，抗氧化肽在碱性条件下迅速丧失抗氧化活性。模拟两阶段消化系统的结果表明，抗氧化活性随着胃蛋白酶的处理而增加，但随着胰蛋白酶的进一步水解而下降。胃蛋白酶可以有效地将多肽水解成更小的部分，从而增加内部疏水氨基酸的暴露，而胰蛋白酶可以将多肽水解成更多的游离氨基酸，导致表面疏水性下降，从而影响多肽的抗氧化活性。说明金华火腿中提取的抗氧化肽在一定条件下可以保持抗氧化活性。
The effects of NaCl, temperature, pH, light intensity and a simulated gastro-intestinal digestion were assessed to determine the stability of antioxidant peptides extracted from Chinese Jinhua ham. Antioxidant peptides showed good stabilities when NaCl content was less than 6%, temperature was lower than 60 °C and they were not exposed to light directly. However, the antioxidant peptides lost antioxidant activities rapidly under alkaline condition. The results of a simulated two-stage digestion system showed that antioxidant activity increased with pepsin treatment but declined with further hydrolysis with trypsin. Pepsin was effective to hydrolyze peptides into smaller fractions leading to the increased exposure of internal hydrophobic amino acids, but trypsin could hydrolyze peptides into more free amino acids resulting in the decline in surface hydrophobicity which affected antioxidant activity of peptides. These suggest that antioxidant peptides extracted from Jinhua ham could maintain their antioxidant activity under the proper conditions.