The process optimization of noodles with antihypertensive peptide from Laminaria japonica
-
摘要: 为研制海带降血压活性肽面条,将海带降血压活性肽、甘露醇、褐藻胶和海带膳食纤维添加到面条中,以最大抗拉伸阻力及感官评分为指标,进行单因素实验和响应面实验,优化面条的工艺参数并验证其降血压活性。结果表明:在海带膳食纤维添加量3%,海带降血压活性肽添加量0.5%,甘露醇添加量1.8%,褐藻胶添加量0.3%的条件下,面条的最大抗拉伸阻力达到36.72 g,感官评分达到91分,与预测值分别相差2.52%和0.005%(<5%)。对最优工艺条件制备的面条降血压活性进行检测,其半数抑制率IC50值为6.02 mg/m L。Abstract: The aim was to develop a kind of hypotensive noodles by adding antihypertensive peptides, mannitol, alginate and dietary fiber from Laminaria japonica.The single factor experiment and response surface experiments were carried according to the maximum tensile resistance and sensory scores.Optimal technique parameters of noodles were obtained, and antihypertensive activities were also verified. The optimal processing parameters of kelp noodles was that kelp dietary fiber 3%, 0.5% kelp antihypertensive peptide, 1.8% mannitol, 0.3% algin.Sensory evaluation results suggested that the produced noodles had good taste score of 91 points, and the maximum tensile resistance was 36.72 g under such conditions, 2.52% and 0.005%respectively with the predicted value ( < 5%) . The antihypertensive activities of noodles under the optimal conditions was determined, the half inhibition rate of IC50 was 6.02 mg/m L.
-
[1] 姚海芹, 王飞久, 刘福利, 等.食用海带品系营养成分分析与评价[J].食品科学, 2016 (12) :95-98. [2] Xue Zhao, Fengjun Guo, Jing Hu, et al.Antithrombotic activity of oral administered low molecular weight fucoidan from Laminaria japonica[J].Thrombosis Research, 2016, 14 (4) :46-52.
[3] Glen S Patten, Mahinda Y Abeywardena, Louise E Bennett.Inhibition of Angiotensin Converting Enzyme, Angiotensin II Receptor Blocking, and Blood Pressure Lowering Bioactivity across Plant Families[J].Critical Reviews in Food Science and Nutrition, 2013, 56 (2) :181-214.
[4] Xue Zhao, Chang-Hu Xue, Ba-Fang Li.Study of antioxidant activities of sulfated polysaccharides from Laminaria japonica[J].Journal of Applied Phycology, 2008, 20 (4) :431-436.
[5] 任丹丹, 汪秋宽, 吴超, 等.海带ACE酶抑制剂的浸提工艺研究[J].食品工业科技, 2012 (2) :103-105. [6] G Schierhout, A Wakai.Mannitol for acute traumatic brain injury[J].Cochrane Database of Systematic Reviews, 2013, 8 (1) :279-281.
[7] 刘海燕, 王晓梅, 张娟娟, 等.海藻酸钠在面团体系中的应用研究进展[J].中国食品添加剂, 2013 (2) :199-203. [8] AV Podkorytova, L H Vafina, E A Kovaleva, et al.Production of algal gels from the brown alga, Laminaria japonica Aresch, and their biotechnological applications[J].Journal of Applied Phycology, 2007, 19 (6) :827-830.
[9] Jeong Eun Song, A Ram Kim, Cheon Jung Lee, et al.Effects of purified alginate sponge on the regeneration of chondrocytes:in vitro and in vivo[J].Journal of Biomaterials Science, Polymer Edition, 2015, 26 (3) :181-195.
[10] 宋欢, 明建, 赵国华.添加膳食纤维对面团及面制品品质的影响[J].食品科学, 2008 (2) :493-496. [11] 樊环环, 牛晓峰, 王丽静, 等.苦荞海带挤压湿面条研制及其抗氧化性[J].食品工业科技, 2016 (8) :276-280. [12] 赵贵红, 周天华, 王尚荣.马齿苋海带营养面条的研制[J].食品科学, 2006 (12) :945-947. [13] 许慧娇.不同酶酶解核桃蛋白产物体外抗氧化和降血压性研究[D].呼和浩特:内蒙古农业大学, 2010. [14] 张辉, 翟小童, 徐元元, 等.不同种类荞麦挤压面条的制作工艺研究[J].粮食加工, 2012 (4) :68-72. [15] 牛巧娟, 陆启玉, 章绍兵, 等.鲜湿燕麦面条的品质改良研究[J].食品科技, 2014 (2) :156-161. [16] 姜龙波, 张喜文, 李萍, 等.小米豇豆营养挂面的研制[J].食品工业科技, 2014 (10) :297-302. [17] 陈辉, 刘心洁, 胡朝辉, 等.响应面法优化无麸质面条复合改良剂[J].河北工业科技, 2014 (4) :306-310. [18] Ji-Cheng Chen, Jie Wang, Bao-Dong Zheng, et al.Simultaneous Determination of 8 Small Antihypertensive Peptides with Tyrosine at the C-terminal in Laminaria japonica Hydrolysates by RP-HPLC Method[J].Journal of Food Processing and Preservation, 2016, 40 (3) :492-501.
[19] 许春华.亲水胶体对面条品质影响的研究[J].粮食与食品工业, 2013 (6) :45-49. [20] 王春霞, 范素琴, 王晓梅, 等.复配型面条改良剂的应用研究[J].现代食品科技, 2013 (1) :177-180. [21] 赵文华, 李书国, 陈辉, 等.麦麸膳食纤维对面团特性及中式面条品质的影响[J].粮食与饲料工业, 2008 (11) :9-11. [22] 蔡为荣, 张虹, 李清华, 等.麦麸膳食纤维的提取及其添加量对面条面团黏弹性的影响[J].安徽农业科学, 2012 (12) :7398-7401. -
期刊类型引用(1)
1. 颜琳，姜双双，闫欣，姚艳艳，常丽荣，李长青. 皱纹盘鲍腹足抗氧化肽的制备及其工艺优化. 食品与发酵工业. 2019(17): 123-128 . 
百度学术
其他类型引用(1)
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
- 被引次数: 2
下载:
