蒜素与大豆蛋白源巯基肽的二硫键结合物的制备及其表征  

Preparation and characterization of conjugates of allicin and thiol-containing peptides from soy protein

作　　者：陈海桥[1] 张彩猛[1] 华欲飞[1] 孔祥珍[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2016年第8期75-80,共6页Food and Fermentation Industries

基　　金：国家自然科学基金(31201380)

摘　　要：蒜素与谷胱甘肽等多肽中的半胱氨酸残基以二硫键形式结合被认为是葱属植物发挥其体内生理活性的第一步。蒜素和巯基肽体外均不稳定,制备蒜素与巯基的结合物有利于稳定发挥二者的生理活性。在制备还原或未还原大豆球蛋白、酶解物及其富集的巯基肽基础上,研究了蒜素与大豆蛋白源巯基肽的二硫键结合物的制备条件。结果表明:反应温度在24℃,反应p H 7.0,蒜素∶巯基摩尔浓度比=5∶4,反应时间1h条件下最佳,巯基反应完成度均达到95%以上。相同条件,还原后的蛋白比未还原的蛋白反应完成度更大。在最佳条件下,制得相应的产物,并对反应前后结合HPLC、MS-MS进行了一定表征,证明了结合物的结构。The disulfide-bonded conjugation between allicin and cysteine residues from glutathione, peptides and proteins is considered as the first step to play allicin＇ s physiological activities in vivo. Allicin and thiol-containing peptides in vitro are unstable, thus conjugating allicin with thiols is beneficial to exert both of their physiological activities. This paper studies the influence of reaction conditions on the conjugation of allicin and thiol-containing peptides. The results showed that pH 7.0, 24℃ , the reaction ratio of allicin： thiols = 5：4 and reaction time of lh were the optimal conditions, with a completion rate being more than 95%. Besides, compared with the unreduced protein, the reduced protein or peptides gained a greater degree of completion. Under these conditions, several corresponding products were prepared, and characterized by HPLC and MS-MS, which proves the structure of the conjugates.

关 键 词：蒜素 巯基肽 制备 表征 

分 类 号：TS201.2[轻工技术与工程—食品科学]