油茶饼粕中多肽的分离纯化及抗氧化研究  

Separation and purification of polypeptides and antioxidant studies in camellia oleifera cake meal

作　　者：杨洁茹 刘海波 李晴[1] 郑雪珂 朱静[1] Yang Jieru;Liu Haibo;Li Qing;Zheng Xueke;Zhu Jing(Xinyang Agriculture and Forestry College,Xinyang 464000)

机构地区：[1]信阳农林学院,信阳464000

出　　处：《粮食与食品工业》2022年第5期4-9,共6页Cereal & Food Industry

基　　金：河南省重点研发与推广专项(科技攻关)项目“大别山油茶粕降脂多肽的分子表征及应用关键技术研究”(212102110314);信阳农林学院高水平科研孵化器建设基金项目(FCL202014);河南省高等学校青年骨干教师培养计划(2019GGJS264);河南省青年科学基金项目(212300410228)。

摘　　要：本研究采用胃蛋白酶水解信阳油茶饼粕蛋白得到粗多肽,经超滤分离获得>30 kDa、10~30 kDa、3~10 kDa和<3 kDa的四个多肽片段,其中3~10 kDa片段的抗氧化活性最高,采用Sephadex G-50葡聚糖凝胶层析法对该多肽片段进一步纯化,得到5个组分,其中P5的抗氧化活性显著高于其他组分(p<0.5),电泳结果表明纯化效果较好,P1~P5都有单一的条带,且在11 kDa以下。In this study, pepsin was used to hydrolyze Xinyang Camellia oleifera cake protein to obtain crude polypeptides, and four polypeptide fragments >30 kDa, 10~30 kDa, 3~10 kDa and <3 kDa were obtained by ultrafiltration separation, among which the antioxidant activity of the 3~10 kDa fragment was the highest. The polypeptide fragment was further purified by Sephadex G-50 dextran gel chromatography to obtain five components, of which the antioxidant activity of P5 was significantly higher than that of other components(p<0.5). The results showed that the purification effect was good, and P1~P5 all had a single band, which was below 11 kDa.

关 键 词：油茶饼粕 多肽 分离纯化 抗氧化活性 

分 类 号：TS201[轻工技术与工程—食品科学]