不同方法提取茶籽蛋白及其抗氧化活性研究
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摘要
以茶籽粕为原料,用碱法、盐法和缓冲液法提取茶籽蛋白,并测定其抗氧化活性。结果表明:盐法的茶籽蛋白得率和蛋白质含量均高于其他两种方法;盐法最佳提取条件为硫酸铵浓度0.005mol/L,料液比1∶50,时间180 min,pH 10;在盐法最佳提取条件下,茶籽蛋白得率为5.24%,蛋白质含量为82.65%。3种提取方法所得茶籽蛋白对DPPH自由基、羟自由基、Fe3+都具有抗氧化活性,当盐法所得茶籽蛋白在质量浓度8.0 mg/mL时,对DPPH自由基的清除率为74.78%,优于碱法和缓冲液法所得茶籽蛋白。
The extractions of camellia seed proteins from camellia seed meal by alkaline method,salt method and buffer method were studied,and their antioxidant activities were determined. The results showed that both the yield and protein content of camellia seed protein extracted by salt method were superior to other two methods. The optimal extraction conditions of salt method were obtained as follows:ammonium sulphate concentration 0. 005 mol /L,material-liquid ratio 1∶ 50,time 180 min and pH 10.Under these conditions,the yield of camellia seed protein was 5. 24% and the protein content was82. 65%. The camellia seed proteins extracted by three methods all had antioxidant abilities on DPPH radical,hydroxyl radical and Fe3 +. The scavenging rate on DPPH radical was 74. 78% when the mass concentration of camellia seed protein extracted by salt method was 8. 0 mg /mL,which was better than those extracted by alkaline method and buffer method.
The extractions of camellia seed proteins from camellia seed meal by alkaline method,salt method and buffer method were studied,and their antioxidant activities were determined. The results showed that both the yield and protein content of camellia seed protein extracted by salt method were superior to other two methods. The optimal extraction conditions of salt method were obtained as follows:ammonium sulphate concentration 0. 005 mol /L,material-liquid ratio 1∶ 50,time 180 min and pH 10.Under these conditions,the yield of camellia seed protein was 5. 24% and the protein content was82. 65%. The camellia seed proteins extracted by three methods all had antioxidant abilities on DPPH radical,hydroxyl radical and Fe3 +. The scavenging rate on DPPH radical was 74. 78% when the mass concentration of camellia seed protein extracted by salt method was 8. 0 mg /mL,which was better than those extracted by alkaline method and buffer method.
引文
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[2]陈钦,郑清芳.油茶饼综合利用的研究[J].福建林学院学报,2000,20(2):140-143.
[3]赵世光,薛正莲,杨超英,等.茶皂素浸提条件优化及其抑菌效果[J].中国油脂,2010,35(5):64-67.
[4]吴雪辉,黄永芳,向汝莎,等.微波提取油茶饼粕中多糖的工艺研究[J].食品工业科技,2008,29(9):197-199.
[5]张新昌,刘芳,宋亚蕊,等.茶籽蛋白的营养价值评价[J].中国油脂,2013,38(2):45-47.
[6]周晓薇,王静,段浩,等.铁棍山药蛋白质的分离纯化及体外抗氧化活性[J].食品科学,2011,32(9):31-35.
[7]薛照辉,刘珊娜,李勇,等.鹰嘴豆蛋白的制备及其抗氧化活性[J].中国油脂,2008,38(8):24-26.
[8]张艺.苜蓿叶蛋白抗氧化功能的实验研究[D].重庆:重庆医科大学,2005.
[9]张美萍,叶淑红,王际辉,等.苦瓜籽蛋白的提取条件及其抗氧化性质[J].大连工业大学学报,2013,32(1):4-7.
[10]邓丽莉,潘晓倩,生吉萍,等.考马斯亮蓝法测定苹果组织微量可溶性蛋白含量的条件优化[J].食品科学,2012,33(24):185-189.
[11]吴谋成.食品分析与感官评定[M].北京:中国农业出版社,2002:67-73.
[12]XI Zhengjun,HUANG Junrong,XU Xueming,et al.Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate[J].Food Chem,2008,111(2):370-376.
[13]惠和平,封士兰,胡芳弟,等.红芪多糖的体外抗氧化活性研究[J].安徽农业科学,2010,38(8):4056-4057.
[14]郭晓娜,崔颖,张晖,等.苦荞麦蛋白质酶解产物的抗氧化活性研究[J].粮食与饲料工业,2009(7):18-20.