大麦醇溶蛋白及其酶解产物的抗氧化活性研究  

The Antioxidant Activity of Hordein and Its Hydrolysates

作　　者：李依璇[1] 张伟[1] 吴丽萍[1] 张昊[1] 郭慧媛[1] 任发政[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,教育部-北京市共建功能乳品重点实验室,北京100083

出　　处：《农产品加工（下）》2012年第12期5-9,共5页Farm Products Processing

基　　金：国家国际科技合作专项资助(2011DFA32550)

摘　　要：为了探寻出大麦蛋白中最具抗氧化活性的片段,对大麦醇溶蛋白粗提物及其酶解产物的抗氧化活性进行研究。从大麦面粉中提取大麦醇溶蛋白,对其粗提物进行凝胶层析法分离纯化,并模拟人体消化道系统酶解得到不同组分的酶解产物,采用FTC法及FARP法对酶解前后及不同组分酶解产物的抗氧化活性进行比较。结果显示,大麦醇溶蛋白酶解产物的抗氧化活性显著高于其未经酶解的粗提物,酶解产物中C-大麦醇溶蛋白的活性显著高于其他组分。可见,大麦醇溶蛋白是一种优良的天然抗氧化剂,并且经消化酶解会大大提高其抗氧化活性。In order to explore the most potential antioxidant fragment in barley protein, the antioxidant activity of crude hordein and their hydrolysates has been studied. Crude hordein is extracted from barley flour, and then separated and purified by gel filtration chromatography. The enzymatic proteolysis of various components from hydrolysates is conducted with pepsin and trypsin which are simulating the human digestive system and the antioxidant activity of hordeins and components after enzymat- ic hydrolysis are analyzed by FTC and FARP methods. The results show that the antioxidant activity of hydrolysates is signifi- cantly higher than crude hordein, and the activity of hydrolysates derived from C-hordein is significantly higher than other components. In present study, the results show that hordein is an excellent natural antioxidant resource, and enzymatic hy- drolysis will greatly enhance its antioxidant activity.

关 键 词：大麦醇溶蛋白 酶解产物 抗氧化活性 

分 类 号：TS262.5[轻工技术与工程—发酵工程]