文献类型：期刊文献

中文题名：榛源酶解肽协同维生素E延缓亚油酸乳液氧化的研究

英文题名：Synergistic Effect of Hazelnut Peptide and Vitamin E on Delaying Linoleic Acid Emulsion Oxidation

作者：高双[1] 史晨杉[1] 任媛媛[1] 梁丽松[2] 韩俊华[1]

第一作者：高双

机构：[1]河北科技大学食品与生物学院,河北石家庄050018;[2]中国林业科学研究院林业研究所,北京100091

年份：2025

卷号：46

期号：15

起止页码：334-342

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：;EI(收录号：20253318982652);北大核心:【北大核心2023】；

基金：河北省自然科学基金青年科学基金项目(C2024208024)。

语种：中文

中文关键词：榛子;酶解肽;维生素;E;协同作用;亚油酸乳液

外文关键词：hazelnut;enzymatic peptide;vitamin E;synergistic effect;linoleic acid emulsion

分类号：TS209

摘要：为提高肽类在油基乳液食品中的抗氧化效果并减少添加剂使用量,本研究探索了榛子蛋白酶解肽与维生素E联合使用延缓亚油酸乳液氧化的协同效果。采用碱性蛋白酶水解法制备榛源酶解肽,分析了不同酶解时间下肽的ABTS+自由基清除能力、铁离子还原能力以及延缓亚油酸O/W乳液氧化能力,并以联合作用指数(Combination Index,CI)为指标,分析榛子蛋白酶解肽与维生素E联合使用延缓亚油酸乳液氧化的作用效果,寻找最佳的配比。结果表明,榛子蛋白及其多种酶解肽均表现出显著的自由基清除能力和还原能力,在实验浓度范围内,榛子蛋白ABTS+自由基清除率最高为21.28%±0.46%(1600μg/mL),Fe^(3+)还原能力最高为0.11±0.01(3200μg/mL);在多种酶解肽中,8 h酶解肽表现出最强的ABTS+自由基清除能力82.32%±0.47%(1600μg/mL),6 h酶解肽表现出最强的Fe^(3+)还原能力为0.18±0.01(3200μg/mL)。样品浓度与延缓亚油酸乳液氧化效果呈正相关,且酶解肽在微克级别即可展现出强抗氧化能力,优于未酶解的榛子蛋白。进一步研究显示,榛子蛋白及其酶解肽与维生素E联合使用时,能够显著增强对亚油酸乳液氧化的抑制作用,2 h酶解肽与维生素E以100+10μg/mL的终浓度联合使用实现最佳协同效果,其抑制率为81.97%±0.01%,CI值为0.02,且其3~10 kDa的组分与维生素E以200+2μg/mL的终浓度联合使用的协同效果相对最好,其抑制率为72.44%±1.02%,CI值为0.22。因此,榛子蛋白酶解肽与维生素E可在乳液食品中联合使用以实现“低添加、高效率”的目的。本研究为榛源酶解肽在乳液食品保鲜及榛子加工副产物高值化利用方面提供了科学依据。
In order to enhance the antioxidant effect of peptides in oil-based emulsion foods and reduce the use of additives,this study investigated the synergistic effect of hazelnut protein hydrolysates and vitamin E in delaying the oxidation of linoleic acid emulsions.Hazelnut protein hydrolysates were firstly prepared by alkaline protease hydrolysis with different hydrolysis times.Subsequently,the ability to scavenge ABTS+free radical,reduce Fe^(3+),and delay oxidation of linoleic acid emulsion was evaluated.The combination index(CI)was used to assess the synergistic effect of hazelnut protein hydrolysates and vitamin E in delaying the oxidation of linoleic acid emulsions,with the aim of identifying the optimal ratio.The results indicated that both hazelnut protein and its hydrolysates exhibited significant free radical scavenging activity and reducing power.Within the tested concentration range,hazelnut protein demonstrated the highest ABTS+free radical scavenging activity(21.28%±0.46%,1600μg/mL)and Fe^(3+)reducing power(0.11±0.01,3200μg/mL).Among the hydrolysates,the 8-hour hydrolysate showed the highest ABTS+free radical scavenging activity(82.32%±0.47%,1600μg/mL),while the 6-hour hydrolysate exhibited the greatest Fe^(3+)reducing power(0.18±0.01,3200μg/mL).Furthermore,a positive correlation was observed between sample concentration and the ability to inhibit the oxidation of linoleic acid emulsions,and the hydrolysates demonstrated strong antioxidant activity at microgram concentrations,outperforming that of unhydrolyzed protein.Further studies demonstrated that the combination of enzymatic peptides and vitamin E significantly enhanced the inhibition of linoleic acid oxidation.Notably,the combination of 2-hour enzymatic peptides and vitamin E,at the final concentration of 100+10μg/mL,expressed the most pronounced synergistic effect,with the inhibition rate of 81.97%±0.01%and a CI value of 0.02.Additionally,the combination of its 3~10 kDa fraction with vitamin E,at a final concentration of 200+2μg/mL,also demonstrated prominent synergistic effect,with the inhibition rate of 72.44%±1.02%and the CI value of 0.22.These findings highlighted the potential of achieving"low addition,high efficiency"in emulsion food preservation through the combined utilization of protein enzymatic peptides and vitamin E.This study not only offers scientific insights into emulsion food preservation,but also emphasizes the potential value of hazelnut processing by-products.