发酵多肽Asp-Asp-Asp-Tyr和Asp-Tyr-Asp-Asp的稳定性研究

梁楚容; 王琴; 马路凯; 肖更生; 刘袆帆

doi:10.12187/2023.02.006

Volume 38 Issue 2

April 2023

Article Contents

Abstract

References

LIANG Churong, WANG Qin, MA Lukai, et al. Study on the stability of fermented polypeptides Asp-Asp-Asp-Tyr and Asp-Tyr-Asp-Asp[J]. Journal of Light Industry, 2023, 38(2): 48-55. doi: 10.12187/2023.02.006

Citation: LIANG Churong, WANG Qin, MA Lukai, et al. Study on the stability of fermented polypeptides Asp-Asp-Asp-Tyr and Asp-Tyr-Asp-Asp[J]. Journal of Light Industry, 2023, 38(2): 48-55. doi: 10.12187/2023.02.006 shu

Study on the stability of fermented polypeptides Asp-Asp-Asp-Tyr and Asp-Tyr-Asp-Asp

LIANG Churong ^1,2 ,
WANG Qin ^1,2 ,
MA Lukai ^1,3 ,
XIAO Gengsheng ^1,2 ,
LIU Huifan ^1,2

1. College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China;
2. Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China;
3. Institute of Agricultural Product Development and Food Science, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China

Received Date: 2022-06-14

Abstract

The effects of different storage time, pH value, metal ions, storage temperature and artificial simulation of digestive system on the antioxidant activities of fermented peptides Asp-Asp-Asp-Tyr (DDDY) and Asp-Tyr-Asp-Asp (DYDD) of Dendrobium aphyllum were investigated using DPPH and ABTS free radical scavenging rate as indexes. The stability of the two fermented peptides was further studied. The results showed that the DPPH and ABTS clearance rates of DDDY and DYDD decreased significantly with the increase of storage time, and the DPPH clearance rate decreased by about 73.43% and 73.22%, respectively, after 16 hours of storage. The stability of DDDY and DYDD was better in acidic or weakly acidic environment, and the ABTS clearance rate of DDDY and DYDD decreased by about 66.00% and 70.81% when the pH value was 2.0~12.0, respectively. Metal ions could significantly improve the ABTS clearance rate of the two fermented peptides, which was greatly affected by three metal ions: Na⁺, K⁺ and Fe³⁺. Too high and too low storage temperature decreased the DPPH and ABTS clearance rates of the two fermented peptides, and the ABTS clearance rate of DYDD was greatly affected by storage temperature. The antioxidant activity of DDDY and DYDD decreased significantly with the prolongation of digestion time in the artificial simulated digestive system. The stability of the two fermented peptides was greatly affected by the environments, and the path to improve their stability could be further studied through embedding or group linking in the future.
- Dendrobium aphyllum,
- fermented polypeptide,
- stability,
- antioxidant activity
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