Effect of conventional and microwave heating treatment on antioxidant activity of quinoa protein after simulated gastrointestinal digestion

被引：34

作者：

Cao, Hongwei ^{[1
,2
]}

Huang, Qilong ^{[1
]}

Shi, Junru ^{[1
]}

Guan, Xiao ^{[1
,2
]}

Song, Hongdong ^{[1
,2
]}

Zhang, Yu ^{[1
,2
]}

Xie, Jian ^{[3
]}

Fang, Yong ^{[4
]}

机构：

[1] Univ Shanghai Sci & Technol, Sch Hlth Sci & Engn, Shanghai, Peoples R China

[2] Univ Shanghai Sci & Technol, Natl Grain Ind Urban Grain & Oil Secur, Technol Innovat Ctr, Shanghai, Peoples R China

[3] China Grain Wuhan Sci Res & Design Inst Co Ltd, Wuhan, Peoples R China

[4] Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Nanjing, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 415卷

基金：

中国国家自然科学基金;

关键词：

Microwave; Quinoa protein; Digestion; Antioxidant activity; WILLD; PROTEIN; PEPTIDES;

D O I：

10.1016/j.foodchem.2023.135763

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Effects of microwave and traditional water bath treatment at different temperatures (70, 80, 90 degrees C) on in vitro digestion rate and antioxidant activity of digestion products of quinoa protein were investigated. The results indicated microwave treatment at 70 degrees C produced the highest quinoa protein digestion rate and the strongest antioxidant activities of its digestion products (P < 0.05), which was further verified by the results of free amino, sulfhydryl group, gel electrophoresis, amino acid profiles and the molecular weight distribution of the digestion products. However, limited exposure of active groups induced by water bath treatment might decrease the susceptibility of digestive enzymes and subsequently lower the digestibility and antioxidant activities of quinoa protein. The results suggested that a moderate microwave treatment could be used as a potential way to enhance the in vitro digestion rate of quinoa protein, as well as increase the antioxidant activities of its digestion products.

引用

页数：10

共 35 条

[1] Antioxidant and alpha-glucosidase enzyme inhibitory properties of hydrolyzed protein and bioactive peptides of quinoa [J].

Abbasi, Shiva ;

Moslehishad, Maryam ;

Salami, Maryam .

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2022, 213 :602-609

[2] Molecular composition of lipid and protein fraction of almond, beef and lesser mealworm after in vitro simulated gastrointestinal digestion and correlation with the hormone-stimulating properties of the digesta [J].

Accardo, Francesca ;

Miguens-Gomez, Alba ;

Lolli, Veronica ;

Faccini, Andrea ;

Ardevol, Anna ;

Terra, Ximena ;

Caligiani, Augusta ;

Pinent, Montserrat ;

Sforza, Stefano .

FOOD RESEARCH INTERNATIONAL, 2022, 158

[3] Thermal processing implications on the digestibility of meat, fish and seafood proteins [J].

Bhat, Zuhaib F. ;

Morton, James D. ;

Bekhit, Alaa El-Din A. ;

Kumar, Sunil ;

Bhat, Hina F. .

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2021, 20 (05) :4511-4548

[4] INFOGEST static in vitro simulation of gastrointestinal food digestion [J].

Brodkorb, Andre ;

Egger, Lotti ;

Alminger, Marie ;

Alvito, Paula ;

Assuncao, Ricardo ;

Ballance, Simon ;

Bohn, Torsten ;

Bourlieu-Lacanal, Claire ;

Boutrou, Rachel ;

Carriere, Frederic ;

Clemente, Alfonso ;

Corredig, Milena ;

Dupont, Didier ;

Dufour, Claire ;

Edwards, Cathrina ;

Golding, Matt ;

Karakaya, Sibel ;

Kirkhus, Bente ;

Le Feunteun, Steven ;

Lesmes, Uri ;

Macierzanka, Adam ;

Mackie, Alan R. ;

Martins, Carla ;

Marze, Sebastien ;

McClements, David Julian ;

Menard, Olivia ;

Minekus, Mans ;

Portmann, Reto ;

Santos, Claudia N. ;

Souchon, Isabelle ;

Singh, R. Paul ;

Vegarud, Gerd E. ;

Wickham, Martin S. J. ;

Weitschies, Werner ;

Recio, Isidra .

NATURE PROTOCOLS, 2019, 14 (04) :991-1014

[5] Effect of ultrasonic on the structure and quality characteristics of quinoa protein oxidation aggregates [J].

Cao, Hongwei ;

Sun, Rulian ;

Shi, Junru ;

Li, Mengyao ;

Guan, Xiao ;

Liu, Jing ;

Huang, Kai ;

Zhang, Yu .

ULTRASONICS SONOCHEMISTRY, 2021, 77

[6] Changes of structural and techno-functional properties of high hydrostatic pressure (HHP) treated whey protein isolate over refrigerated storage [J].

Carullo, D. ;

Barbosa-Canovas, G., V ;

Ferrari, G. .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 137

[7] Changes in the antioxidant properties of rice bran protein isolate upon simulated gastrointestinal digestion [J].

Cho, Seong-Jun .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 126

[8] Quinoa bioactive protein hydrolysate produced by pancreatin enzyme-functional and antioxidant properties [J].

Daliri, Hesam ;

Ahmadi, Raman ;

Pezeshki, Akram ;

Hamishehkar, Hamed ;

Mohammadi, Maryam ;

Beyrami, Hossein ;

Heshmati, Maryam Khakbaz ;

Ghorbani, Marjan .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 150

[9] In vitro gastro-small intestinal digestion of conventional and mildly processed pea protein ingredients [J].

del Rio, Andrea Rivera ;

Moller, Anna C. ;

Boom, Remko M. ;

Janssen, Anja E. M. .

FOOD CHEMISTRY, 2022, 387

[10] Identification of bioactive peptides released from in vitro gastrointestinal digestion of yam proteins (Dioscorea cayennensis) [J].

do Nascimento, Edilza Silva ;

Anaya, Katya ;

de Oliveira, Julia Mariano Caju ;

de Lacerda, Jose Thalles Jocelino Gomes ;

Miller, Michael Edward ;

Dias, Meriellen ;

Mendes, Maria Anita ;

Pallone, Juliana de Azevedo Lima ;

Arns, Clarice Weis ;

Juliano, Maria Aparecida ;

Gadelha, Tatiane Santi ;

Pacheco, Maria Teresa Bertoldo ;

Gadelha, Carlos Alberto de Almeida .

FOOD RESEARCH INTERNATIONAL, 2021, 143

← 1 2 3 4 →