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| 醋蛋水解物的类蛋白反应及对抗氧化活性的影响 | |
| 引用本文： | 杨锋,陈锦屏,阳显莹.醋蛋水解物的类蛋白反应及对抗氧化活性的影响[J].食品工业科技,2012,33(18):152-155,158. |
| 作者姓名： | 杨锋 陈锦屏 阳显莹 |
| 作者单位： | 1. 陕西师范大学生命科学学院,陕西西安710062 广西工学院生物与化学工程系,广西柳州545006 2. 陕西师范大学生命科学学院,陕西西安,710062 3. 广西工学院生物与化学工程系,广西柳州,545006 |
| 摘 要： | 先利用胃蛋白酶水解醋蛋液,再添加胃蛋白酶和氨基酸对其进行类蛋白反应,研究反应条件对类蛋白产率的影响和产物抗氧化活性的变化。结果表明,优化类蛋白反应条件为:氨基酸选用色氨酸、色氨酸添加量为1mol/mol水解物游离氨基、底物浓度40%(质量分数)、反应温度65℃、pH6.0、反应时间6h。通过类蛋白反应,醋蛋水解物的抗氧化活性得到很大改善。聚丙烯酰胺凝胶电泳结果表明,反应前后醋蛋水解物的组成发生变化,有较大分子质量的肽生成。 |
| 关 键 词： | 醋蛋水解物 类蛋白反应 抗氧化活性 |
Plastein reaction of vinegar-egg hydrolysates and impacts on antioxidant activity |
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| YANG Feng,CHEN Jin-ping,YANG Xian-ying.Plastein reaction of vinegar-egg hydrolysates and impacts on antioxidant activity[J].Science and Technology of Food Industry,2012,33(18):152-155,158. | |
| Authors: | YANG Feng CHEN Jin-ping YANG Xian-ying |
| Affiliation: | 1.College of Life Sciences,Shaanxi Normal University,Xi’an 710062,China;2.Department of Biological and Chemical Engineering,Guangxi University of Technology,Liuzhou 545006,China) |
| Abstract: | The vinegar-egg was hydrolyzed by pepsin,and then hydrolysates were modified by plastein reaction with the same pepsin and amino acid.The influences of plastein reaction conditions on plastein yield and antioxidant activity of products were investigated.The result showed that the optimum plastein reaction conditions were as follows:amino acid was tryptophan,molar ratio of tryptophan to total free amino groups in vinegar-egg peptides was 1,concentration of vinegar-egg hydrolysates was 40%,temperature of plastein reaction was 65℃,pH was 6.0,and time was 6h.The antioxidant activity of modified vinegar-egg hydrolysates was improved by plastein reaction.The result of SDS-PAGE indicated that the composition of modified vinegar-egg hydrolysates was different from that of vinegar-egg hydrolysates and some new peptides with higher molecular weights were generated. |
| Keywords: | vinegar-egg hydrolysates plastein reaction antioxidant activity |
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