地皮菜糖蛋白-硒复合物的制备、结构表征及抗氧化性研究  

Preparation, Structural Characterization and Antioxidant Activity of Nostoc Commune Vaucher Glycoprotein-Selenium Complex

作　　者：东方[1] 王鑫[2] 张梦媛 向琼 王珍珍 朱孟蕾 李嘉鑫 郁志芳[3] DONG Fang;WANG Xin;ZHANG Mengyuan;XIANG Qiong;WANG Zhenzhen;ZHU Menglei;LI Jiaxin;YU Zhifang(School of Health Sciences,Jiangsu Food&Pharmaceutical Science College,Huai'an 223003,China;School of Food Engineering,Harbin University of Commerce,Harbin 150076,China;School of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]江苏食品药品职业技术学院健康学院,江苏淮安223003 [2]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [3]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科技》2021年第11期244-251,共8页Food Science and Technology

基　　金：国家自然科学青年基金项目(82003701);江苏省重大科技示范项目(BE2018678-3);江苏省高职院校教师专业带头人高端研修项目(2021GRFX027);淮安市自然科学研究基金项目(HAB201840);江苏省大学生创新创业训练计划项目(202013104026Y)。

摘　　要：以地皮菜为原料提取糖蛋白,并优化糖蛋白-硒复合物制备工艺,探究其结构表征及抗氧化活性。以产率和硒含量为评价指标,利用正交设计优化地皮菜糖蛋白-硒复合物制备工艺,采用红外、X射线衍射、扫描电镜等方法表征糖蛋白-硒结构,从DPPH自由基清除率、ABTS自由基清除率、·OH自由基清除率和总还原能力等4个方面考察地皮菜糖蛋白-硒复合物抗氧化活性。结果表明,地皮菜糖蛋白-硒复合物最佳制备工艺为亚硒酸钠与糖蛋白质量比1:1、反应温度75 ℃、0.4 g亚硒酸钠与糖蛋白混合物中添加BaCl_(2)0.5 g、反应时间7 h,产率为32.57%,硒含量为1.40 mg/g。红外图谱显示硒化并未对地皮菜糖蛋白主要官能团和结构造成显著改变;X射线衍射图谱显示地皮菜糖蛋白-硒复合物主要形态为无定形态;扫描电镜显示地皮菜糖蛋白-硒复合物片状形貌较小。体外抗氧化结果显示,地皮菜糖蛋白-硒复合物具有较强还原能力,能够清除DPPH自由基、ABTS自由基和·OH自由基。Glycoprotein was extracted from Nostoc commune Vaucher,and the process of glycoprotein-selenium complex was optimized to explore its structural characterization and antioxidant activity.Taking the yield and selenium content as evaluation indexes,the preparation process of Nostoc commune Vaucher glycoprotein-selenium complex was optimized by orthogonal design.The structural characterization of glycoprotein-selenium complex was characterized by infrared,X-ray diffraction and scanning electron microscope.The antioxidant activity of glycoprotein-selenium complex was investigated by DPPH·,ABTS;·,·OH radical scavenging rate and total reducing ability analysis.The results showed that the optimum preparation process of Nostoc commune Vaucher glycoprotein-selenium complex was as follows:the mass ratio of Na;SeO;to glycoprotein was 1:1,the reaction temperature was 75 ℃,the amount of BaCl_(2) in the 0.4 g raw material was 0.5 g,the reaction time was 7 h,the yield was 32.57%,and the selenium content was 1.40 mg/g.Infrared spectra showed that selenylation did not significantly change the main functional groups and structure of glycoprotein.X-ray diffraction patterns showed that the main form of glycoprotein-selenium complex was amorphous.Scanning electron microscopy showed that the flake morphology of glycoprotein-selenium complex was small.In vitro antioxidant results showed that the glycoprotein-selenium complex had strong reducing ability and could scavenge DPPH·,ABTS;· and ·OH free radical.

关 键 词：地皮菜糖蛋白-硒复合物 制备优化 表征 抗氧化 

分 类 号：TS202.3[轻工技术与工程—食品科学]