酸性条件下不同低聚肽稳定蓝莓花色苷的效果比较

Stability of Blueberry Anthocyanins with Different Oligopeptides under Acidic Conditions

摘要:

为了探究不同低聚肽稳定蓝莓花色苷的效果，该试验在酸性体系（pH值4.0）下选用了七种低聚肽（小麦肽、大米肽、玉米肽、绿豆肽、豌豆肽、米糠肽、鱼胶原蛋白肽），通过分析加热（95 ℃，30 min）和贮藏（37 ℃，光照，7 d）后，其对蓝莓花色苷颜色、花色苷保留率、总酚含量以及肠胃消化后花色苷保留率的影响，筛选效果最佳的低聚肽，并借助红外光谱、荧光光谱、扫描电镜等进一步分析其相互作用机制。与对照组相比，小麦肽在保持蓝莓花色苷热处理后的颜色含量和提高其贮藏稳定性等方面有着良好且突出的效果，添加了小麦肽的蓝莓花色苷溶液贮藏7 d后ΔE值降低了64.27%，花色苷保留率达71.60%。且小麦肽能够显著提高胃肠消化后蓝莓花色苷的保留率，其中胃消化后的保留率提高了20.39%；肠消化后的保留率提高了92.46%。此外，小麦肽和锦葵色素-3-O-半乳糖苷（M3G）之间发生相互结合，形成了小麦肽-M3G复合物。综上所述，酸性条件下添加低聚肽有利于提高蓝莓花色苷的稳定性，其中小麦肽提高蓝莓花色苷稳定性的效果最显著。

Abstract:

The ability of seven oligopeptides (wheat, rice, corn, mung bean, pea, rice bran, and fish collagen peptides) to stabilize blueberry anthocyanins in an acidic system (pH value 4.0) was investigated. The most effective oligopeptides were identified through the analysis of their effects on blueberry anthocyanin color, anthocyanin retention, total phenolic content, and anthocyanin retention after gastrointestinal digestion, heating (95 ℃ , 30 min), and storage (37 ℃ , light, 7 d). The interaction mechanisms were further analyzed using infrared spectroscopy, fluorescence spectroscopy, and scanning electron microscopy. Compared with the control group, wheat peptides demonstrate notable effectiveness in maintaining the color of blueberry anthocyanins after heat treatment and improving storage stability. The ΔE value of the blueberry anthocyanin solution with wheat peptides was reduced by 64.27% after 7 d of storage, and the retention rate of the anthocyanins was 71.60%. Moreover, the retention of blueberry anthocyanosides after gastrointestinal digestion was notably improved by the wheat peptides, as the retention rate increased by 20.39% and 92.46% after gastric and intestinal digestion, respectively. In addition, mutual binding between wheat oligopeptide and mallow pigment-3-Ogalactoside (M3G) occurred, thereby resulting in the formation of the wheat oligopeptide-M3G complex. The results show that the addition of oligopeptides under acidic conditions improved the stability of blueberry anthocyanins, with wheat peptides exhibiting the most pronounced effect in enhancing the stability of blueberry anthocyanins.