鲁梅克斯叶蛋白的抗氧化肽活性及功能性质研究  

Study on antioxidant peptide activity and functional properties of Rumex leaf protein

作　　者：李延琪[1] 徐永清[1] 苗宇[1] 蔡振学 周晶[1] 董佳敏[1] 姚树宽 赵巧芩 李凤兰[1] 胡宝忠[1,2] 

机构地区：[1]东北农业大学生命科学学院,黑龙江哈尔滨150030 [2]哈尔滨学院,黑龙江哈尔滨150086

出　　处：《食品工业科技》2017年第2期104-110,共7页Science and Technology of Food Industry

基　　金：国家国际科技合作项目(2013DFR30270);国家基础科学人才培养基金资助项目(J1210069)

摘　　要：本文旨在探究鲁梅克斯叶蛋白酶解物的抗氧化性能和叶蛋白的功能性质,为鲁梅克斯叶蛋白的应用和推广辅以理论依据。研究选用碱热法获取的叶蛋白粉,分别采用胰蛋白酶和胃蛋白酶水解,对其酶解物进行自由基的清除能力和对金属离子的螯合能力评价;另外,本研究中还探讨了不同的温度、p H、Na Cl浓度对鲁梅克斯叶蛋白溶解性、持水性、持油性、发泡性及乳化性的影响。结果表明,在肽浓度分别为0.5、1、8、0.2 mg/m L时,胰蛋白酶酶解肽的还原力、对DPPH·的抑制率、对·OH的清除率和对Fe2+的螯合能力显著高于胃蛋白酶酶解肽(p<0.05);而当肽浓度为80 mg/m L时,胃蛋白酶酶解肽对O-2·的抑制率则显著高于胰蛋白酶酶解肽(p<0.05)。二者在对自由基种类和清除效果上出现的差异,可能与酶解所得肽段中疏水性氨基酸的种类和数量有关。叶蛋白的功能性质研究表明,鲁梅克斯叶蛋白具有较高的持水性(均大于4 g/g)和发泡性(最高可达45%),二者受温度、p H和Na Cl浓度的影响较小;而溶解性、持油性和乳化性受温度、p H和Na Cl浓度影响,表现出规律性差异,存在一定幅度上的波动。This article aimed to explore the antioxidant properties of Rumex leaf protein hydrolyzate and Rumex leaf protein functional properties,which could provide a theoretical basis for Rumex leaf protein application and promotion.In this study, the leaf proteins obtained by alkaline heat treatment were hydrolyzed by trypsin and pepsin separately, and the hydrolysates ability of free radical scavenging and chelated metal ions were evaluated. In addition, the study also discussed the effect of different temperature, pH, NaC1 concentration on Rumex leaf protein solubility, water binding capacity, oil binding capacity, foaming and emulsifying properties.The results showed that, when the peptide concentrations were 0.5,1 ,8, and 0.2 mg/mL separately, the reducing power,the scavenging ability of DPPH, · OH and Fe^2＋ chelating ability of tryptic peptides were significantly higher than pepsin peptides（p 〈 0.05）.When the peptide concentration was 80 mg/mL, pepsin peptides on the scavenging O2^- · significantly was higher than the tryptic peptides. The differences in the types and effects of free radical scavenging of the two peptides might be related to the type and quantity of hydrophobic amino acids in the peptides derived from the enzymatic hydrolysis.Functional properties of leaf protein showed that Rumex leaf protein was of high water binding capacity（ 〉 4 g/g） and foaminess（up to a maxinlum of 45% ）, which were less affected by temperature, pH and NaCl concentration. However, the solubility,oil bingding capacity and emulsifying affected by temperature, pH and NaCl concentration showed the regular difference and fluctuation a certain range.

关 键 词：鲁梅克斯 叶蛋白 抗氧化肽 功能性质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]