菜籽多肽的精制工艺及产物特性研究
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(1. 南京财经大学食品科学与工程学院,江苏 南京 210023;2. 江苏省现代粮食流通与安全协同创新中心,江苏 南京 210023;3. 江南大学食品学院,江苏 无锡 214122)

作者简介:

姚轶俊,女,南京财经大学在读博士研究生。

通讯作者:

王立峰(1977—),男,南京财经大学教授,博士。E-mail:wanglifeng_8@163.com

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基金项目:

国家重点研发计划项目(编号:2016YFD0401401);南京市科技计划项目(编号:201716034);江苏省产学研合作项目(编号:BY2016009-01)


Study on refining process and properties of rapeseed peptides
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(1. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu210023, China; 2. Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China; 3. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China)

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    摘要:

    以菜籽多肽粗品为研究对象,利用粉末活性炭进行脱色处理后,将多肽溶液吸附聚集到DA201-C大孔吸附树脂上,经乙醇解吸后,得到菜籽精制多肽(RP75)。并分析了菜籽精制多肽 (RP75) 的基本组成、抗血栓活性、抗炎活性以及氨基酸组成特性。结果表明,DA201-C大孔吸附树脂精制的最适工艺是多肽浓度30 mg/mL,流速3 BV/h,pH 4.5,乙醇解吸浓度75%。精制后菜籽多肽(RP75)的肽含量为74.94%,抗营养因子植酸、硫苷均未检出,有丰富氨基酸组成,并具有良好的抗血栓活性(IC50=8.82 mg/mL)和抗炎活性 (IC50=0.80 mg/mL),可以作为一种潜在促进健康的可食用功能性产品。

    Abstract:

    In this study, the crude rapeseed peptide was used as the research object. After treatment with powdered activated carbon, peptide solution was adsorbed onto DA201-C macroporous adsorption resin and then desorbed by ethanol to obtain rapeseed refined peptides (RP75). The basic composition, antithrombotic activity, anti-inflammatory activity and amino acid composition of rapeseed refined peptides (RP75) were also analyzed. The results showed that the optimum process for the refining of the DA201-C macroporous adsorption resin were peptide concentration 30 mg/mL, flow rate 3 BV/h, pH 4.5 and desorption concentration of the ethanol 75%. Peptide content was 74.94%, no glucosinolate or phytic acid was detected in RP75. On the other hand, RP75 contained rich amino acids and exhibited excellent bioactivities including anti-thrombotic and anti-inflammatory activities with IC50 values of 8.82 mg/mL and 0.80 mg/mL. These results indicated that RP75 could be used as a potential health promoting ingredient with functional activity.

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姚轶俊,王立峰,殷实,等.菜籽多肽的精制工艺及产物特性研究[J].食品与机械,2019,(1):164-169.
YAOYijun, WANGLifeng, YINShi, et al. Study on refining process and properties of rapeseed peptides[J]. Food & Machinery,2019,(1):164-169.

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  • 收稿日期:2018-09-11
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  • 在线发布日期: 2022-11-26
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