鹰嘴豆蛋白降解产物的抗氧化作用  

The Antioxidant Properties of Chickpea Protein Hydrolyzed Fractions

作　　者：陈晓飞[1] 孙玉飞[1] 冯菲[1] 王雪妍[1] 周伏忠[1] 

机构地区：[1]河南省科学院生物研究所有限责任公司河南省微生物工程重点试验室,郑州450008

出　　处：《生物技术通报》2015年第1期104-108,共5页Biotechnology Bulletin

基　　金：河南省科技开放合作项目(142106000201);郑州市科技攻关计划项目(141PPTGG415)

摘　　要：旨在分析鹰嘴豆分离蛋白(CPI)及其不同分子量短肽的抗氧化活性。用碱性蛋白酶(Alcalase)处理CPI,得到其降解产物,该降解产物经超滤离心,得到分子量分别为<3 k D、3-5 k D、5-10 k D及>10 k D的短肽。结果表明,与其它大分子肽段相比,<3 k D的短肽具有较强的自由基清除活性;与谷胱甘肽(GSH)相比,CPI及其不同分子量短肽具有显著的金属离子螯合活性;CPI及其肽段具有一定的三价铁离子还原能力。上述结果表明,CPI及其肽段的显著抗氧化活性,使得其具有制备抗氧化功能食品和保健品的应用前景。It was to assay theantioxidant activities of the Chickpea protein isolates（CPI）and its peptide fractionsin vitro. CPI were hydrolyzed with alcalase, and the hydrolysates were further separated into peptide fractions of 〈3 kD, 3-5 kD, 5-10 kD and 〈10 kD, respectively, using membrane ultrafiltration. Results showed that, the 〈3 kD peptides exhibited better ferric reducing power and radicals scavenging activities when compared to peptide fractions of higher molecular weights. CPI and its peptide fractions had significant ability to chelate metal ions compared to glutathione（GSH）, and also had some ferric reducing powers. The remarkable antioxidant properties indicate that CPI and its peptide fractions have the potential to be used in manufacturing antioxidant functional foods and healthy foods.

关 键 词：鹰嘴豆分离蛋白(CPI) 短肽 谷胱甘肽(GSH) 自由基 抗氧化作用 

分 类 号：S529[农业科学—作物学]