鸽蛋卵转铁蛋白的纯化鉴定、理化特性及消化产物抗氧化性研究  

Purification,identification,physicochemical properties and antioxidant activity of the digestion products of ovotransferrin from pigeon egg

作　　者：肖宇 续晓琪 张涛 邱益彬 徐虹[1] 李莎[1] 孟俊 XIAO Yu;XU Xiaoqi;ZHANG Tao;QIU Yibin;XU Hong;LI Sha;MENG Jun(College of food and light industry,Nanjing Tech University,Nanjing 211816,China;College of Food Science and Engineering,Nanjing University of Finance and Economics,Collaborative Innovation Center for Modern Grain Circulation and Safety,Nanjing 210023,China;Nanjing Weisideng Biotechnology Co.Ltd.,Nanjing 211134,China)

机构地区：[1]南京工业大学食品与轻工学院,江苏南京211816 [2]南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,江苏南京210023 [3]南京卫斯登生物科技有限公司,江苏南京211134

出　　处：《食品与发酵工业》2024年第23期123-131,共9页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32372264);江苏省自然科学基金项目(BK20210674)。

摘　　要：该研究通过分离纯化鸽蛋清中的卵转铁蛋白(ovotransferrin,OVT),结合LC-MS和UniProt数据库比对鉴定其氨基酸序列,结合扫描电镜和原子力显微镜观察OVT结构。结果表明:OVT结构呈球状,其二级结构主要由β-折叠和β-转角构成;由20℃加热至80℃时出现无规则卷曲结构,其含量先增高后减少;OVT溶液pH由中性向酸、碱性变化时,部分构象转变为α-螺旋和无规则卷曲。通过分析鸽蛋OVT体外模拟消化产物发现,口腔消化产物分子质量为45 k~80 kDa,胃消化产物分子质量为5 k~15 kDa,小肠消化产物分子质量<5 kDa。检测小肠消化产物抗氧化性发现,鸽蛋OVT小肠消化产物对ABTS阳离子自由基清除率最高可达(78.96±2.24)%,对DPPH自由基清除率最高达(32.29±1.60)%,均高于同含量鸡蛋OVT消化产物的抗氧化活性。该研究从制备工艺、理化特性及消化产物活性方面为鸽蛋精深加工提供科学依据。In this study,ovotransferrin(OVT)from pigeon egg white was isolated and purified,and its amino acid sequence was identified by LC-MS and UniProt database alignment.Scanning electron microscopy and atomic force microscopy show that OVT has a spherical structure.The secondary structure of OVT was mainly composed ofβ-sheet andβ-turn.When heated from 20℃to 80℃,the random coil appears,which content was first increased and then decreased.When the pH of OVT solution changed from neutral to acidic or alkaline,part of the conformation changes toα-helix and random coil.Further analysis of the simulated digestive products of OVT in vitro showed that the molecular weight of the oral digestive products was between 45 k-80 kDa;molecular weight of gastric digestion products was between 5 k-15 kDa;Molecular weight of intestinal digestive products was less than 5 kDa.In terms of pigeon egg OVT intestinal digestive products antioxidant activity,the highest scavenging rates of ABTS cation free radical and DPPH free radical were(78.96±2.24)%and(32.29±1.60)%,respectively,which were higher than the same concentration of OVT digestive products in chicken eggs.This study provides a scientific basis for the deep processing of pigeon eggs from the aspects of preparation technology,physicochemical properties and activity of digestion products.

关 键 词：鸽蛋 卵转铁蛋白 理化特性 消化产物 抗氧化性 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]