摘要
采用连续提取法提取莜麦球蛋白、谷蛋白-1、水溶性清蛋白和谷蛋白-2,分析4种蛋白质对亚铁离子的螯合能力,最终筛选出莜麦谷蛋白-1的螯合能力最高(螯合率为29.55%)。以莜麦谷蛋白-1酶解物(naked oat glutelin-1 hydrolysates,NOG-1H)为原料制备肽-亚铁螯合物,并探讨酶的种类、亚铁离子用量、螯合时间等因素对NOG-1H亚铁离子螯合能力的影响。结果表明,莜麦谷蛋白-1经碱性蛋白酶结合风味蛋白酶水解后,水解产物的水解度(15.32%)和亚铁离子螯合能力(45.26%)均最高;当螯合时间为90 min,pH值为2.0、温度为30℃、亚铁离子浓度为1.25 mg/mL时,NOG-1H均表现出较高的亚铁离子螯合率。
Four kinds of protein fractions included water soluble albumin,globulin,gultelin-1 and glutelin-2 were extracted continuously from deoiled naked oats,respectively.The ferrous chelating capacity of these protein fractions was studied,and the results showed that the naked oat glutelin-1(NOG-1)demonstrated the highest chelating ability(29.55%).Then NOG-1 was hydrolyzed by different enzymes,the hydrolysates were collected and used to prepare peptide-ferrous chelate.The effects of enzymes varies,ferrous usage and time on chelating activity of NOG-1 hydrolysates(NOG-1H)were studied,too.The results showed that NOG-1 hydrolyzed by alcalase and flavourzyme exhibited the highest hydrolysis degree(15.32%)and ferrous chelating capacity(45.26%).Moreover,NOG-1H exhibited high chelating capacity when chelating time was 90 min,pH2.0,30℃,and concentration of ferrous ion was 1.25 mg/mL.
作者
郑亚军
王贤
侯雅馨
李艳
史攀琪
吴晓洁
朱玲芳
ZHENG Ya-jun;WANG Xian;HOU Ya-xin;LI Yan;SHI Pan-qi;WU Xiao-jie;ZHU Ling-fang(Food Science College of Shanxi Normal University,Linfen 041000,Shanxi,China;Light Industry College of Beijing Technology and Business University,Beijing 100048,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第6期33-37,共5页
Food Research and Development
基金
山西省自然科学基金面上项目(201901D111287)。
关键词
莜麦
组分蛋白
谷蛋白-1
酶解
亚铁离子螯合
naked oat
protein fractions
glutelin-1
enzymatic hydrolysis
ferrous chelating
