河蚬抗氧化肽—锌螯合物的制备及结构表征

以河蚬肉为蛋白源,添加中性蛋白酶进行酶解,采用葡聚糖凝胶G-50分离纯化得抗氧化肽,根据螯合最佳工艺制备抗氧化肽—锌螯合物,采用茚三酮法和硫化钠法对螯合产物进行定性分析,并通过紫外、红外、荧光光谱、X射线衍射和扫描电镜对产物结构进行分析。结果表明:所得螯合产物是一种抗氧化肽—锌螯合物;抗氧化肽中的羧基、氨基及酰胺键均参与了螯合反应,反应前后肽结构发生了显著变化;根据已得图谱分析可初步预测河蚬抗氧化肽—锌螯合物的结构。

Preparation and structural characterization of Zinc-binding antioxidant peptides from Corbicula fluminea hydrolysate

Using clam meat as protein source, the hydrolysate was obtained by enzymehydrolysis with neutral protease. Antioxidant peptides were then separated and purified from the enzymatich-ydrolysate of Corbicula flumineaby using glucose gel G-50. Zinc-binding antioxidant peptides were prepared according to optimal process. Qualitative analysis of chelate products was carried out byninhydrin method and sodium sulfide method. Ultraviolet spectra, Fourier infrared and fluorescent light spectra, X-radiation diffraction and scanning electron microscopy were applied to predict the structure of the chelate products. The results showed that the product powder is a kind of polypeptide zinc chelate. The carboxyl, amino and amide bonds of the polypeptide all participate in the chelation reaction, and the structure of the peptide changed significantly after the reaction. The structure of the antioxidant peptide-zinc chelate from Corbicula fluminea can was deduced preliminarily by analysis data.