| 何莉媛，吴伟，吴晓娟，等.米糠贮藏时间对米糠蛋白体外胃蛋白酶消化性质及其消化产物抗氧化性的影响[J].中国油脂,2017,42(11):.[HE Liyuan, WU Wei, WU Xiaojuan,etc.Effects of rice bran storage time on in vitro pepsin digestibility of rice bran protein and antioxidant activity of rice bran protein hydrolysates[J].China Oils and Fats,2017,42(11):.] |
| 米糠贮藏时间对米糠蛋白体外胃蛋白酶消化性质及其消化产物抗氧化性的影响 |
| Effects of rice bran storage time on in vitro pepsin digestibility of rice bran protein and antioxidant activity of rice bran protein hydrolysates |
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| DOI： |
| 中文关键词: 米糠贮藏 米糠蛋白 蛋白质氧化 体外消化 抗氧化性 |
| 英文关键词:rice bran storage rice bran protein protein oxidation in vitro digestibility antioxid ant activity |
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| 中文摘要: |
| 新鲜米糠贮藏不同时间后制备米糠蛋白，研究米糠贮藏时间对米糠蛋白体外胃蛋白酶消化性质及其消化产物抗氧化性的影响。结果表明：随着米糠贮藏时间的延长，米糠蛋白体外胃蛋白酶消化率和初始消化速率先增加后下降，在米糠贮藏3 d时达到最大值，分别为39.73%和0.381 h-1；随着米糠贮藏时间的延长，米糠蛋白体外胃蛋白酶消化产物清除ABTS+·、DPPH·、·OH和O-2·的能力以及金属螯合能力、还原能力先增加后下降。研究表明，新鲜米糠短期贮藏（3 d）会促进米糠蛋白在胃蛋白酶中的消化，提高消化产物的抗氧化性；米糠长期贮藏抑制米糠蛋白在胃蛋白酶中的消化，降低体外消化产物的抗氧化性。 |
| 英文摘要: |
| Rice bran protein was prepared from fresh rice bran stored for different time, and the effects of rice bran storage time on in vitro pepsin digestibility of rice bran protein and antioxidant activity of rice bran protein hydrolysates were investigated. The results indicated that as storage time of rice bran increased, in vitro pepsin digestibility and initial digestion rate of rice bran protein firstly increased, and then decreased. As fresh rice bran stored for 3 d, in vitro pepsin digestibility and initial digestion rate reached the maximum value, which were 39.73% and 0.381 h-1, respectively. As storage time of rice bran increased, free radical scavenging abilities on ABTS+·, DPPH·,·OH, O-2·, metal chelating ability and reducing power of in vitro pepsin hydrolysates of rice bran protein firstly increased, and then decreased. The research indicated that fresh rice bran with short-term storage （3 d） promoted in vitro pepsin digestibility of rice bran protein, and increased antioxidant activity of rice bran protein hydrolysates. Long-term storage of rice bran decreased in vitro pepsin digestibility of rice bran protein, and reduced antioxidant activity of rice bran protein hydrolysates. |
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