不同活性炭对小麦蛋白酶解液脱色、脱苦及生物活性的影响

Effects of Different Activated Carbons on Decolorization, Debittering, and Bioactivity of Wheat Protein Hydrolysate

摘要:

为了明确不同活性炭对小麦蛋白酶解液品质的调控差异，本研究在固定条件下（质量分数为2wt.%、50℃、30min）比较了五种活性炭（TX-108至TX-369）的处理效果。通过理化指标与光谱分析发现，不同活性炭呈现显著的功能选择性。TX-108表现出最高的脱色率（76.63%）及芳香族氨基酸去除率；TX-369的脱苦效果最佳（46.15%）；而TX-325实现了最优的多肽保留率（81.06%）。吸附处理虽导致抗氧化活性（尤其是·OH自由基清除力）整体下降，但实现了酶抑制活性的定向重塑：TX-108与TX-325分别显著增强了α-淀粉酶和α-葡萄糖苷酶的抑制率。紫外及红外光谱证实，活性炭主要通过物理吸附去除发色团与芳香族氨基酸，未破坏多肽主链骨架。研究表明，实际应用中应依据脱色、脱苦或功能保留的具体目标筛选活性炭型号。本研究为植物蛋白酶解液的脱色/脱苦工艺优化及功能肽定向制备提供了理论基础。

Abstract:

To elucidate the differential regulatory effects of various activated carbons on the quality of wheat gluten hydrolysate, this study compared the treatment efficacy of five activated carbons (TX-108 to TX-369) under fixed conditions (dosage of 2 wt.%, 50 °C, 30 min). Physicochemical and spectroscopic analyses revealed that the different activated carbons exhibited significant functional selectivity. Specifically, TX-108 displayed the highest decolorization rate (76.63%) and removal efficiency of aromatic amino acids. TX-369 demonstrated the optimal debittering effect (46.15%), whereas TX-325 achieved the highest peptide retention rate (81.06%). Although the adsorption process led to an overall decline in antioxidant activity (particularly hydroxyl radical scavenging ability), it resulted in a targeted reshaping of enzyme inhibitory activities: TX-108 and TX-325 significantly enhanced the inhibition rates against α-amylase and α-glucosidase, respectively. Ultraviolet and infrared spectroscopy confirmed that the activated carbons primarily removed chromophores and aromatic amino acids via physical adsorption without disrupting the peptide backbone. These findings indicate that in practical applications, the selection of activated carbon types should be based on specific objectives such as decolorization, debittering, or functional retention. This study provides a theoretical basis for optimizing decolorization/debittering processes and the targeted preparation of functional peptides from plant protein hydrolysates.