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首页|期刊导航|现代食品科技|酪蛋白水解物的类蛋白反应修饰产物的分离纯化及其抗氧化活性研究

酪蛋白水解物的类蛋白反应修饰产物的分离纯化及其抗氧化活性研究

戚莉佳 庞佳楠 马春敏 陈芳芳 李铁晶

现代食品科技2017,Vol.33Issue(5):91-96,6.
现代食品科技2017,Vol.33Issue(5):91-96,6.DOI:10.13982/j.mfst.1673-9078.2017.5.015

酪蛋白水解物的类蛋白反应修饰产物的分离纯化及其抗氧化活性研究

Separation and Purification of Modified Casein Hydrolysates Using Plastein Reaction and Their Antioxidant Activities

戚莉佳 1庞佳楠 1马春敏 1陈芳芳 1李铁晶2

作者信息

  • 1. 东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨150030
  • 2. 辽宁大学轻工学院,辽宁沈阳110000
  • 折叠

摘要

Abstract

Casein was hydrolyzed with papain at pH 6.5 for two hours,and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity,superoxide anion scavenging capacity,and reducing power of the hydrolysis product (CH) were measured and found to be 35.89%±0.13%,21.39%±0.33%,and 53.00%±2.00%,respectively.Subsequently,phenylalanine (PHE),tyrosine (TYR),and tryptophan (TRY) were used to modify the casein hydrolysate,respectively.The results showed that the antioxidant activities of the three products (CHPHE,CHTYR,and CHTRY) were highest when the plastein reaction time was six hours.Among them,the highest antioxidant activity was found in CHTRY,whose DPPH radical scavenging capacity,superoxide anion scavenging capacity,and reducing power were 46.84%±1.16%,34.10%±0.32%,and 70.00% ±2%,respectively (p<0.05).CHTRY was separated and purified using a Sephadex G-15 column,and the optimal elution result was obtained when deionized water was used as the elution solution,the concentration of loaded sample was 20 mg/mL,and the flow rate was 0.5 mL/min.Three peaks (P1,P2,and P3) were obtained,and their antioxidant activities were determined.The results showed that P2 had the highest antioxidant activity and its DPPH radical scavenging capacity,superoxide anion scavenging capacity,and reducing power were 58.46% ±0.57%,38.42%±0.47%,and 80.00%±0.02% (p<0.05),respectively.The P2 product was further separated and identified by liquid chromatography,and a single peak was obtained,confirming a relatively high purity of the product.Finally,antioxidant peptides with a high purity were obtained.

关键词

抗氧化活性/酪蛋白水解/类蛋白反应/分离纯化

Key words

antioxidant activity/hydrolysis of casein/plastein reaction/separation and purification

引用本文复制引用

戚莉佳,庞佳楠,马春敏,陈芳芳,李铁晶..酪蛋白水解物的类蛋白反应修饰产物的分离纯化及其抗氧化活性研究[J].现代食品科技,2017,33(5):91-96,6.

基金项目

国家自然科学基金项目(31201337) (31201337)

现代食品科技

OA北大核心CSTPCD

1673-9078

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