蛋膜蛋白光谱分析及其酶解液抗氧化性研究  

Spectral Analysis of Soluble Egg Shell Membrane Protein and Antioxidant Activities of Its Enzymatic Hydrolysates

作　　者：周艳华[1] 马美湖[1] 蔡朝霞[1] 李涛[1] 

机构地区：[1]华中农业大学国家蛋品加工技术研究分中心,湖北武汉430070

出　　处：《食品科学》2009年第15期13-16,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD05A17);农业部"948"项目(2006-G36)

摘　　要：对实验制得的可溶性蛋膜蛋白进行光谱分析。由紫外扫描及FI-IR红外光谱分析可初步断定,蛋膜蛋白中主要成分为Ⅰ型胶原,且较大程度地保留了其三股螺旋结构。采用不同的酶制剂对蛋膜蛋白溶液进行酶解并得相应的酶解液,并采用电脑化学发光仪测定了蛋膜蛋白及其酶解液清除超氧阴离子自由基的能力。结果表明,蛋膜蛋白及其酶解液均具有较好的超氧阴离子清除能力,且胰蛋白酶酶解液的IC50最小,为0.270mg/ml。Soluble eggshell membrane protein （SEP） prepared was subjected to spectral analysis, and the O2^-· radical scavenging activities of both SEP and its hydrolysates prepared by different enzymes were assayed by chemiluminescence method. SEP mainly consisted of collagen type I and the structure of collagen triple helices were remained according to the UV and FI-IR infrared spectral analysis. SEP and peptides derived from it both showed high O2^-· radical scavenging activity and the trypsin hydrolysate （TH） presented the highest activity of scavenging O2^-· radical, with an IC50 of 0.270 mg/ml.

关 键 词：可溶性蛋膜蛋白 光谱分析 酶解 化学发光法 体外抗氧化活性 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]