超声预处理对β-伴大豆球蛋白酶解物抗氧化性的影响
|
摘要
研究比较超声预处理前后β-伴大豆球蛋白的结构,表面疏水性和β-伴大豆球蛋白酶解物抗氧化活性的变化。超声预处理显著提高了β-伴大豆球蛋白酶解物的抗氧化活性(p<0.05),当β-伴大豆球蛋白经过超声功率100 W,超声时间30 min,超声温度50℃处理后,结构变化最显著且其酶解物抗氧化活性最高。β-伴大豆球蛋白经过超声预处理后,在280 nm附近的紫外吸收峰增强,α-螺旋结构含量最多增加3.14%,β-转角结构含量最多增加1.22%,β-折叠结构含量最多减少4.17%,埋藏在疏水环境中的酪氨酸和色氨酸等疏水基团从分子的内部展露到分子的表面,提高了蛋白质的表面疏水性,这可能是β-伴大豆球蛋白酶解物抗氧化活性提高的主要原因。因此,超声预处理是一种辅助提高β-伴大豆球蛋白酶解物抗氧化能力行之有效的方法。
The effects of ultrasound pretreatment on the structure and surface hydrophobicity of β-conglycinin and the antioxidant activity of its hydrolysates were studied. The antioxidant activity of β-conglycinin hydrolysates was markedly improved(p<0.05),through the ultrasound pretreatment on 100 W at 50 ℃ for30 min,the protein structure change was the most significant and the highest antioxidant activity was obtained.After ultrasound pretreatment,the ultraviolet absorption value of β-conglycinin was enhanced near 280 nm.The α-helix content increased by up to 3.14 %,and β-turn proportions increased by up to 1.22 %,whereas β-sheet proportion decreased by up to 4.17 %. The tyrosine and tryptophan residues of β-conglycinin in the hydrophobic environment were exposed from molecular interior to molecular surface by ultrasonic pretreatment.Compared with non-ultrasound pretreated β-conglycinin,the surface hydrophobicity of ultrasound pretreatedβ-conglycinin samples was increased. It may be the main cause for its improved antioxidant activity of β-conglycinin hydrolysates. In summary,this research demonstrates that combining ultrasound pretreatment and enzymatic hydrolysis can be an effective way for enhancing the antioxidant activity of β-conglycinin hydrolysates.
The effects of ultrasound pretreatment on the structure and surface hydrophobicity of β-conglycinin and the antioxidant activity of its hydrolysates were studied. The antioxidant activity of β-conglycinin hydrolysates was markedly improved(p<0.05),through the ultrasound pretreatment on 100 W at 50 ℃ for30 min,the protein structure change was the most significant and the highest antioxidant activity was obtained.After ultrasound pretreatment,the ultraviolet absorption value of β-conglycinin was enhanced near 280 nm.The α-helix content increased by up to 3.14 %,and β-turn proportions increased by up to 1.22 %,whereas β-sheet proportion decreased by up to 4.17 %. The tyrosine and tryptophan residues of β-conglycinin in the hydrophobic environment were exposed from molecular interior to molecular surface by ultrasonic pretreatment.Compared with non-ultrasound pretreated β-conglycinin,the surface hydrophobicity of ultrasound pretreatedβ-conglycinin samples was increased. It may be the main cause for its improved antioxidant activity of β-conglycinin hydrolysates. In summary,this research demonstrates that combining ultrasound pretreatment and enzymatic hydrolysis can be an effective way for enhancing the antioxidant activity of β-conglycinin hydrolysates.
引文
[1]FINKEL T,HOLBROOK N J.Oxidants,oxidative stress and the biology of ageing[J].Nature,2000,408:239-247
[2]FANG Y Z,YANG S,WU G Y.Free radicals,antioxidants,and nutrition[J].Nutrition,2002,18(10):872-879
[3]尤新.食品抗氧化剂与人体健康[J].食品与生物技术学报,2006,25(2):1-7
[4]杨柏崇,郭顺堂,包小兰.β-伴大豆球蛋白来源生物活性肽的研究进展[J].食品科学,2005,26(9):552-554
[5]DARMAWAN R,BRING N A,MEGIA E G.Antioxidant capacity of alcalasehydrolysates and protein profiles of two conventional and seven low glycinin soybean cultivars[J].Plant Foods for Human Nutrition,2010,65:233-240
[6]CHANDRAPALA J,ZISU B,PALMER M,et al.Effect of ultrasound on the thermal and structural characteristics of protein in reconstituted whey protein concentrate[J].Ultrasonic Chemistry,2011,59(6):2600-2609
[7]ZHANG Q T,TU Z C,Xiao H,et al.Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate[J].Food and Bio-products Processing,2014,92:30-37
[8]HU H,WU J,LI-Chan E C Y,et al.Effects of ultrasound on structural and physical properties of soy protein isolate(SPI)dispersions[J].Food Hydrocolloids,2013,30(2):647-655
[9]JIANG L Z,WANG J,LI Y,et al.Effects of ultrasound on the structure and physical properties of black bean protein isolates[J].Food Research International,2014,62:595-601
[10]XU J,ZHAO Q S,QU Y Y,et al.Antioxidant activity and anti-exercise-fatigue effect of highly denatured soybean meal hydrolysate prepared using neutrase[J].Journal of Food Science and Technology,2015,52(4):1982-1992
[11]NAGANO T,HIROTSUKA M,MORI H,et al.Dynamic viscoelastic study on the gelation of 7S globulin from soybeans[J].Journal of Agriculture and Food Chemistry,1992,40(6):941-944
[12]LAEMMLI U K.Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J].Nature,1970,227:680-685
[13]HU H,CHEUNG I W Y,Pan S Y,et al.Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybeanβ-conglycinin and glycinin[J].Food Hydrocolloids,2015,45:102-110
[14]涂宗财,张雪春,刘成梅,等.超高压微射流对花生蛋白结构的影响[J].农业工程学报,2008,24(9):306-308
[15]WONG H W,PHILLIPS D L,Ma C Y.Raman spectroscopic study of amidated food proteins[J].Food Chemistry,2007,105(2):784-792
[16]ALIZADEH P N,LI-Chan E C.Comparison of protein surface hydrophobicity measured at various p H values using three different fluorescent probes[J].Journal of Agriculture and Food Chemistry,2000,48(2):328-334
[17]BEERMANN C,EULER M,Herzbergj,et al.Anti-oxidative capacity ofenzymatically released peptides from soybean protein isolate[J].European Food Research and Technology,2009,229:637-644
[18]AMAROWICZ R,Naczk M,Shahidi F.Antioxidant activity of various fractions of non-taninphenolics of canola hulls[J].Journal of Agriculture and Food Chemistry,2000,48(2):2755-2759
[19]Yu L N,Sun J,Liu S F,et al.Ultrasonic-Assisted Enzymolysis to Improve the Antioxidant Activities of Peanut(Arachin conarachin L.)Antioxidant Hydrolysate[J].International journal of molecular sciences,2012,13(7):9051-9068
[20]吴丹,徐桂英.光谱法研究蛋白质与表面活性剂的相互作用[J].物理化学学报,2006,22(2):254-260
[21]YAMAGISHI T,YAMAUCHI F,SHIBASAKI K.State of aromatic amino acid residues in soybean 11S globulin heated in the presence of N-ethylmaleimide by derivative spectrophotometry[J].Agriculturaland Biological Chemistry,1981,45(2):459-467
[22]Lee HJ,Choi C,Lee SJ.Membrane-boundα-synuclein has a high aggregation propensity and the ability to seed the aggregation of the cytosolic form[J].Journal of Biological Chemistry,2002,277(1):671-678
[23]Herreroa M.Raman spectroscopy for monitoring protein structure in muscle food systems[J].Critical Reviews in Food Science and Nutrition,2008,48(6):512-523
[24]Mendis E,Rajapakse N J,Kim S K.Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate[J].Journal of agricultural and Food Chemistry,2005,53(3):581-587
[25]WONG HW,CHOI SM,Phillips D L,et al.Raman spectroscopic study of deamidated food proteins[J].Food Chemistry,2009,113(2):363-370
[26]YONG Y,WANG Z,BI S,et al.Raman spectroscopy study structural changes in black bean protein isolate upon ultrasonic-treatment[J].Spectroscopy and Spectral Analysis,2016,36(7):2318-2324
[27]CHEN L,CHEN J,REN J,et al.Effects of ultrasound pretreatment on theenzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates[J].Journal of Agricultural and Food Chemistry,2011,59(6):2600-2609
[28]ARZENI C,MARTINEZ K,ZEMA P,et al.Comparative study of high intensity ultrasound effects on food proteins functionality[J].Journal of Food Engineering,2012,108(3):463-472
[29]O'SULLIVAN J,MURRAY B,FYNN C,et al.The effect of ultrasound treatment on the structural,physical and emulsifying properties of animal and vegetable proteins[J].Food Hydrocolloids.2016,53:141-154
[30]MARTINEZV C,BRINGE N A,BERHOW M A,et al.β-conglycinin embeds active peptides that inhibit lipid accumulation in 3T3-L1adipocytes in vitro[J].Journal of Agricultural and Food Chemistry,2008,56:10533-10543
[31]CHEN H M,MURAMOTO K,YAMAUCHI F.Structural analysis of antioxidant peptides from soybeanβ-conglycinin[J].Journal of Agricultural and Food Chemistry,1995,43:574-578
[2]FANG Y Z,YANG S,WU G Y.Free radicals,antioxidants,and nutrition[J].Nutrition,2002,18(10):872-879
[3]尤新.食品抗氧化剂与人体健康[J].食品与生物技术学报,2006,25(2):1-7
[4]杨柏崇,郭顺堂,包小兰.β-伴大豆球蛋白来源生物活性肽的研究进展[J].食品科学,2005,26(9):552-554
[5]DARMAWAN R,BRING N A,MEGIA E G.Antioxidant capacity of alcalasehydrolysates and protein profiles of two conventional and seven low glycinin soybean cultivars[J].Plant Foods for Human Nutrition,2010,65:233-240
[6]CHANDRAPALA J,ZISU B,PALMER M,et al.Effect of ultrasound on the thermal and structural characteristics of protein in reconstituted whey protein concentrate[J].Ultrasonic Chemistry,2011,59(6):2600-2609
[7]ZHANG Q T,TU Z C,Xiao H,et al.Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate[J].Food and Bio-products Processing,2014,92:30-37
[8]HU H,WU J,LI-Chan E C Y,et al.Effects of ultrasound on structural and physical properties of soy protein isolate(SPI)dispersions[J].Food Hydrocolloids,2013,30(2):647-655
[9]JIANG L Z,WANG J,LI Y,et al.Effects of ultrasound on the structure and physical properties of black bean protein isolates[J].Food Research International,2014,62:595-601
[10]XU J,ZHAO Q S,QU Y Y,et al.Antioxidant activity and anti-exercise-fatigue effect of highly denatured soybean meal hydrolysate prepared using neutrase[J].Journal of Food Science and Technology,2015,52(4):1982-1992
[11]NAGANO T,HIROTSUKA M,MORI H,et al.Dynamic viscoelastic study on the gelation of 7S globulin from soybeans[J].Journal of Agriculture and Food Chemistry,1992,40(6):941-944
[12]LAEMMLI U K.Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J].Nature,1970,227:680-685
[13]HU H,CHEUNG I W Y,Pan S Y,et al.Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybeanβ-conglycinin and glycinin[J].Food Hydrocolloids,2015,45:102-110
[14]涂宗财,张雪春,刘成梅,等.超高压微射流对花生蛋白结构的影响[J].农业工程学报,2008,24(9):306-308
[15]WONG H W,PHILLIPS D L,Ma C Y.Raman spectroscopic study of amidated food proteins[J].Food Chemistry,2007,105(2):784-792
[16]ALIZADEH P N,LI-Chan E C.Comparison of protein surface hydrophobicity measured at various p H values using three different fluorescent probes[J].Journal of Agriculture and Food Chemistry,2000,48(2):328-334
[17]BEERMANN C,EULER M,Herzbergj,et al.Anti-oxidative capacity ofenzymatically released peptides from soybean protein isolate[J].European Food Research and Technology,2009,229:637-644
[18]AMAROWICZ R,Naczk M,Shahidi F.Antioxidant activity of various fractions of non-taninphenolics of canola hulls[J].Journal of Agriculture and Food Chemistry,2000,48(2):2755-2759
[19]Yu L N,Sun J,Liu S F,et al.Ultrasonic-Assisted Enzymolysis to Improve the Antioxidant Activities of Peanut(Arachin conarachin L.)Antioxidant Hydrolysate[J].International journal of molecular sciences,2012,13(7):9051-9068
[20]吴丹,徐桂英.光谱法研究蛋白质与表面活性剂的相互作用[J].物理化学学报,2006,22(2):254-260
[21]YAMAGISHI T,YAMAUCHI F,SHIBASAKI K.State of aromatic amino acid residues in soybean 11S globulin heated in the presence of N-ethylmaleimide by derivative spectrophotometry[J].Agriculturaland Biological Chemistry,1981,45(2):459-467
[22]Lee HJ,Choi C,Lee SJ.Membrane-boundα-synuclein has a high aggregation propensity and the ability to seed the aggregation of the cytosolic form[J].Journal of Biological Chemistry,2002,277(1):671-678
[23]Herreroa M.Raman spectroscopy for monitoring protein structure in muscle food systems[J].Critical Reviews in Food Science and Nutrition,2008,48(6):512-523
[24]Mendis E,Rajapakse N J,Kim S K.Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate[J].Journal of agricultural and Food Chemistry,2005,53(3):581-587
[25]WONG HW,CHOI SM,Phillips D L,et al.Raman spectroscopic study of deamidated food proteins[J].Food Chemistry,2009,113(2):363-370
[26]YONG Y,WANG Z,BI S,et al.Raman spectroscopy study structural changes in black bean protein isolate upon ultrasonic-treatment[J].Spectroscopy and Spectral Analysis,2016,36(7):2318-2324
[27]CHEN L,CHEN J,REN J,et al.Effects of ultrasound pretreatment on theenzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates[J].Journal of Agricultural and Food Chemistry,2011,59(6):2600-2609
[28]ARZENI C,MARTINEZ K,ZEMA P,et al.Comparative study of high intensity ultrasound effects on food proteins functionality[J].Journal of Food Engineering,2012,108(3):463-472
[29]O'SULLIVAN J,MURRAY B,FYNN C,et al.The effect of ultrasound treatment on the structural,physical and emulsifying properties of animal and vegetable proteins[J].Food Hydrocolloids.2016,53:141-154
[30]MARTINEZV C,BRINGE N A,BERHOW M A,et al.β-conglycinin embeds active peptides that inhibit lipid accumulation in 3T3-L1adipocytes in vitro[J].Journal of Agricultural and Food Chemistry,2008,56:10533-10543
[31]CHEN H M,MURAMOTO K,YAMAUCHI F.Structural analysis of antioxidant peptides from soybeanβ-conglycinin[J].Journal of Agricultural and Food Chemistry,1995,43:574-578