摘要
目的 制备富铬(Ⅲ)豌豆(Pisum sativum L.),并探究富铬豌豆蛋白的体外生物活性,为新型有机铬产品开发提供参考。方法 以豌豆为实验材料,通过电感耦合等离子体质谱法测定不同形态铬的含量,以有机铬含量为指标评价各因素水平对铬(Ⅲ)的生物富集效应影响;对比不同萌发生长周期的富铬豌豆铬含量及蛋白质铬含量。并通过体外降糖、降脂及抗氧化实验评价富铬豌豆蛋白的生物活性。结果 豌豆种子浸泡的最佳条件为:铬离子浓度为1.32 mmol/L的三氯化铬溶液在20℃浸泡12 h,该条件下,富铬豌豆铬含量约为未富铬豌豆铬含量的930倍,富铬豌豆中有机铬的含量为(170.65±2.61)μg/g,有机化程度达87%;萌发过程中富铬豌豆的铬含量呈下降趋势,但其蛋白质铬含量在萌发第4 d最高,为(82.15±0.45)μg/g,随后下降。生物活性研究表明富铬豌豆蛋白具有良好的体外降糖、降脂及抗氧化活性。结论 利用豌豆通过生物富集方法将无机铬转化为有机铬是切实可行的,富铬豌豆蛋白具有优于普通豌豆蛋白的体外降糖、降脂及抗氧化活性。
Objective To prepare chromium(Ⅲ)-enriched pea(Pisum sativum L.),and explore the bioactivity of chromium(Ⅲ)-enriched pea protein in vitro,which provides references for the development of new organic chromium products.Methods Using pea as test material,the content of different forms of chromium were determined by inductively coupled plasma mass spectrometry,and the effects of various factors on the bioenrichment effect of chromium(Ⅲ)were evaluated using organic chromium content as the index.The chromium content and protein chromium content of chromium(Ⅲ)-enriched pea during different growth periods were compared.The bioactivity of chromium(Ⅲ)-enriched pea protein was evaluated by in vitro hypoglycemic,lipid-lowering and antioxidant experiments.Results The best conditions for soaking pea seeds were as follows:Soaking in the chromium trichloride solution with chromium ion concentration of 1.32 mmol/L at 20℃for 12 h.Under this condition,the chromium content of chromium(Ⅲ)-enriched pea was about 930 times that of non-chromium(Ⅲ)-enriched pea,the content of organic chromium in chromium(Ⅲ)-enriched pea was(170.65±2.61)μg/g,and the organic degree of organic chromium was 87%.The chromium content of chromium(Ⅲ)-enriched peas decreased during germination,but the protein chromium content reached the highest(82.15±0.45)μg/g on the 4th day of germination,then decreased.Bioactivity studies showed that chromium(Ⅲ)-enriched pea protein had good hypoglycemic,lipid-lowering and antioxidant activities in vitro.Conclusion It is feasible to convert inorganic chromium to organic chromium by bioenrichment method in pea,and chromium(Ⅲ)-enriched pea protein has better hypoglycemic,lipid-lowering and antioxidant activities in vitro than common pea protein.
作者
袁勇敢
李倩
宋莲军
黄现青
乔明武
马燕
程永霞
李天歌
YUAN Yong-Gan;LI Qian;SONG Lian-Jun;HUANG Xian-Qing;QIAO Ming-Wu;MA Yan;CHENG Yong-Xia;LI Tian-Ge(School of Food science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Henan Province Engineering Research Center for Food Safety Control of Processing and Circulation,Zhengzhou 450002,China;Zhengzhou Key Laboratory of Soybean Processing,Zhengzhou 450002,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2023年第10期136-144,共9页
Journal of Food Safety and Quality
基金
2022年河南省研究生联合培养基地项目(YJS2022JD16)
河南省高校科技创新团队支持计划资助项目(23IRTSTHN023)
河南省科技攻关计划项目(212102310390)。
关键词
豌豆
生物富集
铬
降糖活性
降脂活性
抗氧化活性
Pisum sativum L.
bioenrichment
chromium
hypoglycemia activity
lipid lowering activity
antioxidant activity
