摘要
从油茶饼粕中分离纯化蛋白质,研究其体外抗氧化活性。以逐步提取法确定茶粕蛋白各组分含量,结果茶粕蛋白以水溶性组分为主,试验占总蛋白的71.55%。NaCl溶液、Tris-HCl溶液和磷酸缓冲盐溶液3种提取剂对茶粕水溶性蛋白的提取率为分别为24.3%,69.86%和54.91%,确定以Tris-HCl溶液来提取茶粕蛋白。茶粕粗蛋白经DEAE-Sephadex A-25阴离子交换柱和Sephadex G-50凝胶柱纯化,得到茶粕分离蛋白组分COP,经SDS-PAGE电泳分析,COP组分为茶粕蛋白中最主要的组分,其分子质量在10-14 ku之间。体外抗氧化实验表明,COP组分对自由基DPPH、·OH均有较明显的清除作用,且存在剂量效应关系。此外,COP组分具有较强的螯合金属离子的能力。茶粕蛋白具有较强的抗氧化活性,在抗氧化和保健食品方面具有开发潜力。
A kind of protein is separated and purified from Camellia cake meal,and its antioxidant activitiy is in-vestigated.Sequential extraction procedures make it clear that Camellia cake meal protein is mainly composed of water-soluble protein fractions.The extraction rates of extracting agent NaCl solution,Tris-HCl solution and phosphate buffer salt solution are 24.3%,69.86% and 54.91% respectively.As a result,the optimal extracting agent is Tris-HCl.The crude protein is purified by DEAE-Sephadex A-25 ion exchange chromataography and Sephadex G-50 chromatography and COP is obtained.The SDS-PAGE profile shows that the main component of Camellia cake meal protein is COP with a molecular mass of 10~14 ku.It is found that COP has a obvious radical scavenging activities on DPPH and ·OH as well as strong ferrous ion-chelating capacity.As a conclusion,the protein fraction from Camellia cake meal possesses strong antioxidant activities and have a great potential to be developed as a healthcare food or a nutriceutical.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第12期40-45,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
油茶饼粕
蛋白
分离纯化
抗氧化活性
Camellia cake meal
protein
separation and purification
antioxidant capability
