粮油食品科技2024，Vol.32Issue(4)：84-90,7.DOI:10.16210/j.cnki.1007-7561.2024.04.010
酸性条件下小麦低聚肽增强紫薯花色苷抗氧化性的研究
Enhancement of Antioxidant Capacity of Purple Sweet Potato Anthocyanins by Wheat Oligopeptides under Acidic Conditions
摘要
Abstract
Under the acidic conditions(pH 4.0),the addition of wheat oligopeptides(WOPs)(25～100 g/L)decreased the thermal stability of purple sweet potato anthocyanins(PSPAs),but enhanced its antioxidant capacity,which increased with the rise of the additive amount.When the addition was 100 g/L,the DPPH,ABTS free radical scavenging capacity and FRAP total antioxidant capacity of PSPAs solution after in vitro simulated digestion were increased by 1.5 times,34 times and 34%,respectively.After storage at 37℃and 45℃for 7 d,the antioxidant capacity did not change significantly,and it had stronger biological activity and higher stability than those of PSPAs.UV and fluorescence spectra showed that PSPAs can affected the redshift of absorption peak and fluorescence quenching at specific wavelength of WOPs at experimental concentration,which proved the interaction between WOPs and PSPAs.It can be seen from the above that WOPs have the potential to be applied in the development of acidic PSPAs beverages.关键词
紫薯花色苷/小麦低聚肽/抗氧化性/稳定性/相互作用Key words
purple sweet potato anthocyanins/wheat oligopeptides/antioxidative activity/stability/interaction分类
轻工纺织引用本文复制引用
陆雪,乔炳乾,杨思,徐信豪,余莉莉,牛丽亚..酸性条件下小麦低聚肽增强紫薯花色苷抗氧化性的研究[J].粮油食品科技,2024,32(4):84-90,7.基金项目
国家自然科学基金(31960458) National Natural Science Foundation of China(No.31960458) （31960458）
