双酶法制得米糠蛋白肽抗氧化组分的分离纯化

发布时间：2018-02-03 09:14

本文关键词： 米糠蛋白双酶水解分离纯化抗氧化活性　出处：《食品工业》2016年01期 　论文类型：期刊论文

【摘要】：利用双酶法水解制得了米糠蛋白。以制得的具有生物活性的米糠蛋白多肽混合液为原料,分离纯化得到了米糠蛋白抗氧化肽,为米糠及其蛋白的深加工奠定理论基础。利用木瓜蛋白酶和风味蛋白酶双酶水解制备米糠蛋白肽。以DPPH·,·OH清除率为主要指标,采用不同截留分子量(1.0×10~4和3×10~3 Da)的超滤膜对米糠蛋白肽进行初步分离,获得3种不同分子质量组分,再利用SP-Sephadex C-25离子交换色谱和Sephadex G-25凝胶色谱,逐步分离纯化出单一的抗氧化肽段。采用RP-HPLC证明了分离肽段的均一性,同时分析检测出该肽段的氨基酸组成,明确肽段抗氧化活性与其氨基酸组成的关系:它是由13种氨基酸组成,其中Glu和Asp摩尔分数分别为21.46%和15.57%,还有7种人体必需氨基酸,占米糠蛋白抗氧化肽氨基酸总含量的39.2%。
[Abstract]:Rice bran protein was prepared by double enzymatic hydrolysis. The antioxidant peptide of rice bran protein was isolated and purified from the bioactive polypeptide mixture of rice bran protein. To lay a theoretical foundation for the further processing of rice bran and its protein. The protein peptide of rice bran was prepared by hydrolysis of papain and flavor protease. The clearance rate of DPPH 路, 路OH was taken as the main index. The protein peptides of rice bran were preliminarily separated by ultrafiltration membranes with different molecular weight of 1.0 脳 10 ~ (4) and 3 脳 10 ~ (3) Da, and three different molecular weight components were obtained. SP-Sephadex C-25 ion exchange chromatography and Sephadex G-25 gel chromatography were used. A single antioxidation peptide was isolated and purified step by step. The homogeneity of the isolated peptide was proved by RP-HPLC, and the amino acid composition of the peptide was analyzed and detected. The relationship between the antioxidant activity of peptide and its amino acid composition was clarified: it was composed of 13 amino acids, in which the molar fraction of Glu and Asp were 21.46% and 15.57%, respectively. There were also 7 essential amino acids, which accounted for 39.2% of the total amino acid content of antioxidant peptides of rice bran protein.
【作者单位】：东北农业大学食品学院;汤臣倍健股份有限公司;
【基金】：国家自然科学基金青年科学基金项目(31101387)
【分类号】：TS210.9
【正文快照】： 米糠是糙米在碾磨加工过程中的主要副产物,约占整体糙米质量的8%。虽然在成本与营养价值方面存在一定的优势,但因活性脂肪酶的存在以及缺乏经济有效的稳定化方法,大多数的米糠被用作牲畜饲料或者加热燃料,甚至成为废料。稻米在人类身上产生的利用率仅占整体的35%左右,而剩余65

【相似文献】