鹰嘴豆蛋白的制备及其抗氧化活性  

Preparation and an tioxidation activ ity of ch ickpea protein

作　　者：薛照辉[1] 刘珊娜[2] 李勇 耿鹿宁[2] 谭茜倩[2] 万玉婷[2] 刘春泉[1] 

机构地区：[1]江苏省农业科学院原子能农业利用研究所,南京210014 [2]天津大学农业与生物工程学院,天津300072 [3]新疆产品质量监督检验研究院,乌鲁木齐830002

出　　处：《中国油脂》2008年第8期24-26,共3页China Oils and Fats

基　　金：江苏瑞迪生科技有限公司项目(430024-01)

摘　　要：对鹰嘴豆蛋白进行了分类研究,并探讨了总分离蛋白、球蛋白的抗氧化活性。结果表明,鹰嘴豆蛋白质含量为21.07%,其中球蛋白和清蛋白为主要组分,分别占42.16%和39.76%。总分离蛋白和球蛋白随质量浓度增加还原能力均有所增加。二者对羟基自由基(.OH)均有不同程度的抑制作用。鹰嘴豆蛋白具有明显的抗氧化活性,而球蛋白活性更强,值得进一步开发利用。The classification of chickpea protein was studied. The antioxidation activities of chickpea protein isolate and globulin were also investigated . The protein content was 21.07% in the chickpea, globulins and albumin were the predominant proteins , comprising 42.17% and 39.76% of total proteins, respectively. The antioxidation activities of the chickpea protein isolate and globulin were stronger when the concentrations were higher. In addition, both of chickpea protein isolate and globulin had powerful scavenging effects on hydroxyl radicals. Chickpea protein isolate had obvious antioxidation activity, while the globulin had stronger activity.

关 键 词：鹰嘴豆 分离蛋白 球蛋白 抗氧化 羟基自由基(.OH) 清除作用 

分 类 号：S529[农业科学—作物学]