摘要
通过反复冻融与超声破碎结合的方法破碎酵母细胞提取酵母蛋白,并以等电点沉淀法对酵母发酵上清液以及酵母细胞液进行纯化,得到粗蛋白,研究蛋白质的抗氧化能力以及抑制酪氨酸酶的能力。结果显示,3种酿酒酵母上清蛋白都具有很好的清除DPPH的能力,2.6 g/L左右的浓度其清除率能达到72%左右;不同酿酒酵母上清蛋白中,酿酒酵母1号上清蛋白对酪氨酸酶具有更好的抑制效果;不同酿酒酵母粗蛋白在0.45 g/L左右基本上不具有清除DPPH自由基的能力,酿酒酵母1号粗蛋白对酪氨酸酶的抑制率相对于其他的酵母粗蛋白来说也更好;3.5 g/L的不同酿酒酵母多肽对DPPH自由基的清除率可达50%左右,对酪氨酸酶的抑制率也可达到12%左右。
yeast protein was extracted from yeast cells by means of repeated freeze-thaw and ultrasonic crushing.The supernatant of yeast fermentation and yeast cell fluid were purified by isoelectric point precipitation method.Crude protein was obtained,and the anti⁃oxidant capacity of protein and tyrosinase inhibition ability were studied.The results showed that the supernatant of saccharomyces cerevisiae,yellow wine yeast and sake yeast had good DPPH scavenging ability,and the concentration of 2.6g/L could reach 72%.The supernatant of saccharomyces cerevisiae among the three yeast supernatant proteins had better inhibitory effect on tyrosinase.The three yeast crude proteins basically had no DPPH free radical scavenging ability at about 0.45g/L,and the inhibition rate of saccharo⁃myces cerevisiae crude proteins on tyrosinase was better than that of other yeast crude proteins.The DPPH radical scavenging rate and tyrosinase inhibition rate of 3 kinds of yeast polypeptides with 3.5 g/L were about 50%and 12%respectively.
作者
付豪
刘平平
朱剑锋
李燕龙
李萌
王昌涛
FU Hao;LIU Ping-ping;ZHU Jian-feng;LI Yan-long;LI Meng;WANG Chang-tao(School of Science/Key Laboratory of Plant Resources Research and Development,Beijing Technology and Business University,Beijing 100048,China;Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China)
出处
《湖北农业科学》
2020年第7期184-187,F0003,共5页
Hubei Agricultural Sciences
关键词
酵母菌
多肽
抗氧化
美白
yeast
polypeptide
antioxidant
whitening
