萌芽黑豆中蛋白质组分分子量分布及其抗氧化活性研究  

Study on molecular weight distribution and antioxidant activity of protein components in germinal black soybean

作　　者：来吉祥[1] 何聪芬[2] 方云[1] 赵亚 魏少敏[1,3] 

机构地区：[1]江南大学化学与材料工程学院,江苏无锡214122 [2]北京工商大学理学院,北京100048 [3]上海家化联合股份有限公司,上海200082

出　　处：《食品工业科技》2015年第1期49-53,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(21276113);国家科技支撑计划项目(2011BAD23B03)

摘　　要：本文目的是研究萌芽黑豆中不同蛋白质组分的分子量分布,以及各组分的抗氧化活性。采用碱提酸沉法获得萌芽黑豆中的蛋白质,通过硫酸铵盐析法逐级分离各蛋白质组分,SDS-PAGE法测定各蛋白质组分分子量分布,并从清除自由基和抗人皮肤成纤维细胞氧化损伤两个方面研究了各蛋白质组分的抗氧化活性。萌芽黑豆中蛋白质组分可以集中分离为三个部分,其分子量分布为140.0~166.0、45.0~72.0、17.0~23.0ku;清除自由基和抗人皮肤成纤维细胞氧化损伤的实验结果均表明分子量在17.0~23.0ku的蛋白质组分具有最优的抗氧化活性,说明低分子量的萌芽黑豆蛋白质具有更强的抗氧化活性。Molecular weight distribution and antioxidant activities of each soybean were studied.Protein components in germinal black soybean were protein composition in germinal black extracted and separated by ammonium sulfate method.Molecular weight distribution of each protein component was measured using SDS-PAGE method, and antioxidant activity were studied by free radicals scavenging test and anti-H202-induced damaged skin fibroblast test.Molecular weight of proteins in germinal black soybean was concentrated in 140.0-166.0,45.0-72.0, 17.0-23.0ku.Results of antioxidant activity tests showed that the protein component of 17.0-23.0ku molecular weight had the best antioxidant activity indicating that low molecular weight germinal black soybean protein had stronger antioxidant activity.

关 键 词：萌芽黑豆 蛋白质 分子量分布 抗氧化活性 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]