[1]夏蓉.花生醋浸过程中蛋白质、多肽含量变化及其抗氧化性的研究[J].中国调味品,2019,(04):108-112.
　Changes of Protein and Peptide Content and Antioxidant Activity of vinegar-soaked peanuts[J].CHINA CONDIMENT,2019,(04):108-112.
点击复制

花生醋浸过程中蛋白质、多肽含量变化及其抗氧化性的研究()
分享到：

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年04期
页码:
108-112
栏目:
出版日期:
2019-04-20

文章信息/Info

Title:
Changes of Protein and Peptide Content and Antioxidant Activity of vinegar-soaked peanuts
作者:
夏蓉
文献标志码:
A
摘要:
本文以醋泡花生为研究对象，考察不同类别的醋以及不同浸泡时间对其抗氧化性的影响，并通过测定浸泡过程中粗蛋白含量和多肽含量的变化，探究抗氧化性与醋花生多肽含量变化的相关性。通过采用DPPH自由基清除法分别测定了陈醋浸泡的花生及香醋浸泡的花生的抗氧化能力，实验结果显示，花生经过醋液浸渍，抗氧化性在浸泡前期增长显著，后期趋于平缓。两种食醋浸泡的花生抗氧化能力无显著性差异。采用凯氏定氮法及分光光度法测定两种食醋浸泡的花生粗蛋白含量及多肽含量，结果显示花生醋浸过程中粗蛋白含量下降，多肽含量上升。醋浸第13天时，香醋浸泡的花生粗蛋白含量下降了18.03%，陈醋浸泡的花生粗蛋白含量下降了22.63%。花生醋浸过程中多肽含量变化与抗氧化能力变化趋势基本一致，且陈醋浸泡和香醋浸泡的花生多肽含量分别在第7d和第10d达到峰值，含量分别为5.38±0.07 g/kg和3.83±0.11g/kg。采用玻璃电极法测定花生醋浸过程中醋液pH值的变化，结果显示醋液pH值上升，且在浸泡前三天上升显著。陈醋浸泡的花生醋液pH值低于香醋浸泡的花生醋液pH值。研究结果显示花生醋浸过程中抗氧化能力与多肽含量变化趋势基本一致，食醋种类对抗氧化能力变化无显著影响。不同食醋因其pH值不同，浸泡的花生粗蛋白含量及多肽含量变化有所差异。
Abstract:
In this paper,vinegar-soaked peanuts were taken as the research object to investigate the effect of different types of vinegar and different soaking time on its antioxidant property. The correlation between antioxidant property and vinegar-soaked peanuts polypeptide content was explored by measuring the changes of crude protein content and polypeptide content in the soaking process. The antioxidant capacity of peanuts soaked in mature vinegar and peanuts soaked in balsamic vinegar was measured respectively by DPPH free radical method. The experimental results showed that the antioxidant capacity of peanut soaked in vinegar increased significantly in the early stage of soaking and tended to be flat in the later stage.There was no significant difference in antioxidant capacity of peanuts soaked in two kinds of vinegar. The contents of crude protein and polypeptide of peanuts soaked in two kinds of vinegar were determined by kjeldahl method and spectrophotometry. The results showed that the crude protein content decreased and the polypeptide content increased. At the 13th day of vinegar immersion, the crude protein content of peanut soaked in balsamic vinegar decreased by 18.03%, and the crude protein content of peanut soaked in mature vinegar decreased by 22.63%. The change of polypeptide content of peanuts in the vinegar inmersion was consistent with the change trend of antioxidant capacity, and the polypeptide content of peanuts soaked in mature vinegar and balsamic vinegar reached the peak on the 7th day and the 10th day, respectively, with the content of 5.38±0.07 g/kg and 3.83±0.11g/kg. The pH value of vinegar in peanut vinegar was determined by Glass electrode method. The liquids pH of the peanuts soaked in mature vinegar is lower than the liquids of peanuts soaked in balsamic vinegar. The results showed that the antioxidant capacity of peanut-soaked vinegar was consistent with the change trend of polypeptide content, while the variety of vinegar had no significant effect on the change of antioxidant capacity. Because of the different pH of vinegar liquids,the content of crude protein and polypeptide content of vinegar-soaked peanuts are different.
更新日期/Last Update: 2019-09-03