超声波辅助英国红芸豆抗氧化肽糖基化改性条件的研究OA

To enhance the in vitro antioxidant activity of antioxidant peptides from British red kidney bean,ultrasonic-assisted Maillard reaction was adopted for glycosylation modification.Taking total antioxidant capacity and acrylamide contentas indices,single-factor experiments and response surface methodology were used to determine the optimal conditions for ultrasonic-assisted glycosylation.Subsequently,in vitro simulated digestion and in vitro antioxidant activity analysis were performed on the modified products.The results showed that the optimal glycosylation conditions were as follows:antioxidant peptide concentration 25 mg·mL-1,mass concentration ratio of peptide to sugar 1∶2,ultrasonic power 145 W,ultrasonic temperature 68 ℃,anid ultrasonic time of min.Under these conditions,the total antioxidant capacity of the modified product was 2.23±0.03 mmol·g-1,and the acrylamide content was 223.60±8.24 μg·kg-1.After in vitro simulated digestion,the hydroxyl radical scavenging rate and reducing power of the modified product were significantly increased,which were 63.87％and 95.65％higher than those of the unmodified product,and increased by 53.05％and 95.00％compared with those before digestion respectively.This study provides theoretical basis and data support for improving the in vitro antioxidant activity of antioxidant peptides from British red kidney bean via ultrasonic-assisted glycosylation modification.