茶渣硒蛋白的分离纯化及其性质研究
|
摘要
通过脱色、沉淀对茶渣硒蛋白提取物进行初步的分离纯化,并测定其硒有机化程度、氨基酸组成、功能特性及抗氧化活性。结果表明,最适脱色剂双氧水的脱色率可达(93.78±0.84)%;在最适沉淀点pH 3.5下制备硒蛋白样品,其中硒有机化程度为79.37%;经初步分离纯化后的硒蛋白提取物含有7种必需氨基酸其中6种含量高于WHO/FAO推荐值;溶解度最高达(52.99±1.59)%,乳化性、乳化稳定性、起泡性和泡沫稳定性分别为(60.16±1.61)%,(96.12±2.55)%,(17.56±1.90)%,(57.45±2.57)%;对DPPH、ABTS、羟基自由基均表现出不同程度的清除能力。
The preliminary separation and purification of seleniumprotein extracts from selenium-enriched tea residue were carried out by decolorization and precipitation,and the ratio of organic selenium,amino acid composition,functional properties and antioxidant activities were determined.The results indicated that the decolorization rate was(93.78±0.84)% when the optimum decolorizer was hydrogen peroxide.The selenium-protein sample was prepared at pH 3.5,which was the optimal precipitation point.The ratio of organic selenium in sample was 79.37%.Six of the contained seven essential amino acids were higher than the WHO/FAO recommendations.The maximum solubility of selenium-protein sample was only(52.99±1.59)%,and its emulsibility,emulsifying stability,foamability and foaming stability were(60.16±1.61)%,(96.12±2.55)%,(17.56±1.90)%,(57.45±2.57)%,respectively.The selenium-protein sample also exhibited the different levels of scavenging activities for DPPH,ABTS and hydroxyl radicals.
The preliminary separation and purification of seleniumprotein extracts from selenium-enriched tea residue were carried out by decolorization and precipitation,and the ratio of organic selenium,amino acid composition,functional properties and antioxidant activities were determined.The results indicated that the decolorization rate was(93.78±0.84)% when the optimum decolorizer was hydrogen peroxide.The selenium-protein sample was prepared at pH 3.5,which was the optimal precipitation point.The ratio of organic selenium in sample was 79.37%.Six of the contained seven essential amino acids were higher than the WHO/FAO recommendations.The maximum solubility of selenium-protein sample was only(52.99±1.59)%,and its emulsibility,emulsifying stability,foamability and foaming stability were(60.16±1.61)%,(96.12±2.55)%,(17.56±1.90)%,(57.45±2.57)%,respectively.The selenium-protein sample also exhibited the different levels of scavenging activities for DPPH,ABTS and hydroxyl radicals.
引文
[1]宋珺玲,周惠明,朱科学.绿茶茶渣半纤维素的提取及组成性质研究[J].食品工业科技,2013,34(6):126-129.
[2]谢娟平.紫阳富硒茶中硒的赋存形态及浸出率研究[J].食品研究与开发,2016,37(9):156-159.
[3]LU Le-le,CHAI Lin-lin,WANG Wen-ping,et al.A seleniumenriched Ziyang green tea polysaccharide induces bax-dependent mitochondrial apoptosis and inhibits TGF-β1-stimulated collagen expression in human keloid fibroblasts via NG2inactivation[J].Biological Trace Element Research,2017,176(2):270-277.
[4]焦自明.紫阳富硒茶中硒的赋存形态研究及茶渣的开发利用[D].西安:陕西师范大学,2012.
[5]王珺,董文宾,杨芙莲,等.富硒茶中硒蛋白冻融法辅助提取工艺优化[J].食品与机械,2015,31(2):211-215.
[6]肖郑操.紫阳富硒茶硒蛋白提取工艺优化[D].杨凌:西北农林科技大学,2015:11-16.
[7]陆晨.茶渣中蛋白质的提取、脱色及改性研究[D].无锡:江南大学,2012.
[8]赵宁,何梦飞,张清安.紫阳富硒茶冲泡过程中部分成分的溶出研究[J].农产品加工:学刊,2014(10):45-51.
[9]丁国萍.食品生物化学实验[M].北京:中国林业出版社,2012:32-33.
[10]吴芳.赤霞珠葡萄籽蛋白质提取工艺研究[D].石河子:石河子大学,2015:24.
[11]王丹.葡萄籽粕蛋白制备工艺及特性测定[D].石河子:石河子大学,2015.
[12]杨旭.富硒狮头柑功能成分和硒有机化程度分析[J].食品与机械,2018,34(3):59-64.
[13]刘铁兵,屠海云,陈美春,等.茶叶中有机硒的检测方法研究[J].浙江科技学院学报,2013,25(5):373-379.
[14]BENELHADJ S,GHARSALLAOUI A,DEGRAEVE P,et al.Effect of pH on the functional properties of Arthrospira(Spirulina)plantensis protein isolate[J].Food Chemistry,2016,194(1):1 056-1 063.
[15]YANG Xu,LV Yuan-ping.Purification,characterization,and DNA damage protection of active components from Tartary Buckwheat(Fagopyrum tataricum)hull[J].Food Science and Biotechnology,2015,24(6):1 959-1 966.
[16]RE R,PELLEGRINI N,PROTEGGENTE A,et al.Antioxidant activity applying an improved ABTS radical cation decolorization assay[J].Free Radical Biology and Medicine,1999,26(9/10):1 231-1 237.
[17]龚亮,熊珺,余以刚.电感耦合等离子体质谱法测定食品中的有机硒[J].食品与机械,2017,33(3):62-65.
[18]罗兴武.绿茶“恩施玉露”中氨基酸成分分析及营养价值评价[J].湖北农业科学,2012,52(11):2 328-2 330.
[19]李圆圆.茶渣蛋白的酶法提取及功能性质研究[D].无锡:江南大学,2012.
[20]李永富.茶渣蛋白和茶渣多肽的制备及性质的初步研究[D].上海:上海师范大学,2015.
[21]王驰,张久亮,尧咏,等.富硒玉米蛋白水解物抗氧化活性研究[J].中国粮油学报,2017,32(2):49-56.
[22]姜仲茂,朱绪春,宋猜,等.4中扁桃亚属植物种仁蛋白及其功能特性分析[J].西北农林科技大学学报:自然科学版,2017,45(3):154-160,169.
[2]谢娟平.紫阳富硒茶中硒的赋存形态及浸出率研究[J].食品研究与开发,2016,37(9):156-159.
[3]LU Le-le,CHAI Lin-lin,WANG Wen-ping,et al.A seleniumenriched Ziyang green tea polysaccharide induces bax-dependent mitochondrial apoptosis and inhibits TGF-β1-stimulated collagen expression in human keloid fibroblasts via NG2inactivation[J].Biological Trace Element Research,2017,176(2):270-277.
[4]焦自明.紫阳富硒茶中硒的赋存形态研究及茶渣的开发利用[D].西安:陕西师范大学,2012.
[5]王珺,董文宾,杨芙莲,等.富硒茶中硒蛋白冻融法辅助提取工艺优化[J].食品与机械,2015,31(2):211-215.
[6]肖郑操.紫阳富硒茶硒蛋白提取工艺优化[D].杨凌:西北农林科技大学,2015:11-16.
[7]陆晨.茶渣中蛋白质的提取、脱色及改性研究[D].无锡:江南大学,2012.
[8]赵宁,何梦飞,张清安.紫阳富硒茶冲泡过程中部分成分的溶出研究[J].农产品加工:学刊,2014(10):45-51.
[9]丁国萍.食品生物化学实验[M].北京:中国林业出版社,2012:32-33.
[10]吴芳.赤霞珠葡萄籽蛋白质提取工艺研究[D].石河子:石河子大学,2015:24.
[11]王丹.葡萄籽粕蛋白制备工艺及特性测定[D].石河子:石河子大学,2015.
[12]杨旭.富硒狮头柑功能成分和硒有机化程度分析[J].食品与机械,2018,34(3):59-64.
[13]刘铁兵,屠海云,陈美春,等.茶叶中有机硒的检测方法研究[J].浙江科技学院学报,2013,25(5):373-379.
[14]BENELHADJ S,GHARSALLAOUI A,DEGRAEVE P,et al.Effect of pH on the functional properties of Arthrospira(Spirulina)plantensis protein isolate[J].Food Chemistry,2016,194(1):1 056-1 063.
[15]YANG Xu,LV Yuan-ping.Purification,characterization,and DNA damage protection of active components from Tartary Buckwheat(Fagopyrum tataricum)hull[J].Food Science and Biotechnology,2015,24(6):1 959-1 966.
[16]RE R,PELLEGRINI N,PROTEGGENTE A,et al.Antioxidant activity applying an improved ABTS radical cation decolorization assay[J].Free Radical Biology and Medicine,1999,26(9/10):1 231-1 237.
[17]龚亮,熊珺,余以刚.电感耦合等离子体质谱法测定食品中的有机硒[J].食品与机械,2017,33(3):62-65.
[18]罗兴武.绿茶“恩施玉露”中氨基酸成分分析及营养价值评价[J].湖北农业科学,2012,52(11):2 328-2 330.
[19]李圆圆.茶渣蛋白的酶法提取及功能性质研究[D].无锡:江南大学,2012.
[20]李永富.茶渣蛋白和茶渣多肽的制备及性质的初步研究[D].上海:上海师范大学,2015.
[21]王驰,张久亮,尧咏,等.富硒玉米蛋白水解物抗氧化活性研究[J].中国粮油学报,2017,32(2):49-56.
[22]姜仲茂,朱绪春,宋猜,等.4中扁桃亚属植物种仁蛋白及其功能特性分析[J].西北农林科技大学学报:自然科学版,2017,45(3):154-160,169.