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牡蛎低聚肽的结构表征及体外抗氧化作用
刘文颖;冯晓文;李国明;张江涛;张新雪;谷瑞增1,2,3
1.中国农业大学工学院;2.中国食品发酵工业研究院有限公司;3.北京市蛋白功能肽工程技术研究中心
摘要:
以去壳牡蛎肉为原料,通过二步酶解法制备牡蛎低聚肽。在对其基础理化成分、氨基酸组成、相对分子质量分布分析的基础上,用扫描电镜、紫外全波长扫描和圆二色光谱对其结构进行表征,从DPPH自由基清除能力、ABTS自由基清除能力、氧自由基吸收能力(ORAC)和还原能力4个方面研究其体外抗氧化能力。结果表明:牡蛎低聚肽中蛋白质和肽含量分别为(67.57±0.53)%,(55.34±0.45)%,必需氨基酸和疏水性氨基酸含量分别为22.11%,21.43%,分子质量1 000 u以下的组分占91.16%。牡蛎低聚肽呈明显的球体颗粒状,表面有不规则褶皱和气孔,在波长267 nm处有最大吸收峰。二级结构以多种构象并存,α-螺旋、平行式β-折叠、反平行式β-折叠、β-转角和无规卷曲含量分别为(5.5±0.2)%,(3.1±0.3)%,(35.7±2.8)%,(19.9±1.1)%和(34.7±1.9)%。牡蛎低聚肽对DPPH自由基的半抑制浓度(IC50值)约为9.7 mg/mL,ORAC值为(181.75±7.26)μmol Trolox/g。当其质量浓度为5.0 mg/mL时,对ABTS自由基清除能力与0.06 mg/mL的VC相当;当其质量浓度为3.0 mg/mL时,还原能力与0.01 mg/mL的VC相当。
关键词:  牡蛎  低聚肽  结构表征  抗氧化活性
DOI:
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基金项目:“十三五”国家重点研发计划项目(2016YFD0400 604);北京市科技创新基地培育与发展工程专项(Z191100002819001)
Structure Characterization and Antioxidant Effects in Vitro of Oyster Oligopeptides
Abstract:
Oyster oligopeptides were prepared from shelled oyster meat by two-step enzymatic hydrolysis. The basic physicochemical composition, amino acid composition and relative molecular weight distribution were analyzed. The structure of oyster oligopeptides was characterized by scanning electron microscopy (SEM), ultraviolet full wavelength scanning (UV) and circular dichroism (CD). The antioxidant activity in vitro was investigated in four aspects by determining the abilities to scavenge DPPH and ABTS free radicals, oxygen radical absorbance capacity (ORAC) as well as reducing power. The results showed that the protein and peptide contents of oyster oligopeptides were (67.57±0.53)% and (55.34±0.45)%, essential amino acids and hydrophobic amino acids were 22.11% and 21.43%, respectively, and the components with molecular weight less than 1 000 u accounted for 91.16%. The oyster oligopeptides had obvious spherical granules, and had irregular folds and pores on the surface. The maximum absorption peak was at 267 nm wavelength. The contents of α-helix, parallel β-fold, antiparallel β-fold, β-turn and random coil were (5.5±0.2)%, (3.1±0.3)%, (35.7±2.8)%, (19.9±1.1)%, and(34.7±1.9)%, respectively. The IC50 value of oyster oligopeptides to DPPH free radical was about 9.7 mg/mL, and ORAC value was (181.75±7.26) μmol Trolox/g. The ABTS radical scavenging ability of oyster oligopeptides at 5.0 mg/mL was equivalent to that of 0.06 mg/mL VC, and the reducing ability of oyster oligopeptides at 3.0 mg/mL was equivalent to that of 0.01 mg/mL VC.
Key words:  oyster  oligopeptides  structure characterization  antioxidant activity

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