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采用酶法分级提取小米糠各组分蛋白(清蛋白、球蛋白、醇溶蛋白和谷蛋白)。在单因素试验的基础上，采用响应面法优化小米糠蛋白提取工艺；通过ABTS+·、·OH和DPPH·清除试验评价4种组分蛋白的体外抗氧化能力。结果表明：小米糠蛋白提取最优工艺条件为酶添加量2.10%(以脱脂小米糠质量计)、酶解温度51℃、pH 9.2、酶解时间2.0 h,在此条件下小米糠蛋白提取率为56.83%。4种组分蛋白对ABTS+·、·OH和DPPH·均具有一定的清除能力，其中，在样品质量浓度为2.50 mg/mL时，谷蛋白对ABTS+·清除能力最强，清除率达81.60%;醇溶蛋白对·OH、DPPH·的清除能力均最强，清除率分别为63.63%、96.38%。
Abstract：The protein components of millet bran(albumin, globulin, gliadin and glutenin) were extracted by enzymatic classification method.On the basis of single factor experiments, the extraction process of millet bran protein was optimized by response surface methodology.The in vitro antioxidant capacity of the four fractions was evaluated by ABTS+·, ·OH and DPPH· scavenging assays. The results showed that the optimal extraction conditions of millet bran protein were enzyme addition 2.10 %(based on the mass of defatted millet bran), enzymatic hydrolysis temperature 51 ℃, pH 9.2, enzymatic hydrolysis time 2.0 h. Under the conditions, the extraction rate of millet bran protein was 56.83 %. The four component proteins had certain scavenging capacity on ABTS+·, ·OH and DPPH·. When the sample mass concentration was 2.50 mg/mL, glutenin had the strongest scavenging capacity to ABTS+· with a clearance rate of 81.60 %, and gliadin had the strongest scavenging capacity on ·OH and DPPH·, with a clearance rate of 63.63 % and 96.38 %,respectively.
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基本信息:
中图分类号:TS210.9
引用信息:
[1]高颖,吴海霞,孙元琳,等.小米糠蛋白提取工艺优化及其抗氧化活性研究[J].粮食与油脂,2025,38(01):60-66.
基金信息:
运城学院食品科学与工程重点学科项目(XK-2021011); 山西省“特色农产品发展”学科群项目(SKX-202214)
2025-01-10
2025-01-10