菜籽多肽的精制工艺及产物特性研究
|
摘要
以菜籽多肽粗品为研究对象,利用粉末活性炭进行脱色处理后,将多肽溶液吸附聚集到DA201-C大孔吸附树脂上,经乙醇解吸后,得到菜籽精制多肽(RP75)。并分析了菜籽精制多肽(RP75)的基本组成、抗血栓活性、抗炎活性以及氨基酸组成特性。结果表明,DA201-C大孔吸附树脂精制的最适工艺是多肽浓度30mg/mL,流速3BV/h,pH 4.5,乙醇解吸浓度75%。精制后菜籽多肽(RP75)的肽含量为74.94%,抗营养因子植酸、硫苷均未检出,有丰富氨基酸组成,并具有良好的抗血栓活性(IC_(50)=8.82mg/mL)和抗炎活性(IC_(50)=0.80mg/mL),可以作为一种潜在促进健康的可食用功能性产品。
In this study,the crude rapeseed peptide was used as the research object.After treatment with powdered activated carbon,peptide solution was adsorbed onto DA201-C macroporous adsorption resin and then desorbed by ethanol to obtain rapeseed refined peptides(RP75).The basic composition,antithrombotic activity,anti-inflammatory activity and amino acid composition of rapeseed refined peptides(RP75)were also analyzed.The results showed that the optimum process for the refining of the DA201-C macroporous adsorption resin were peptide concentration 30 mg/mL,flow rate 3 BV/h,pH 4.5 and desorption concentration of the ethanol 75%.Peptide content was 74.94%,no glucosinolate or phytic acid was detected in RP75.On the other hand,RP75 contained rich amino acids and exhibited excellent bioactivities including anti-thrombotic and anti-inflammatory activities with IC_(50) values of 8.82 mg/mL and 0.80 mg/mL.These results indicated that RP75 could be used as a potential health promoting ingredient with functional activity.
In this study,the crude rapeseed peptide was used as the research object.After treatment with powdered activated carbon,peptide solution was adsorbed onto DA201-C macroporous adsorption resin and then desorbed by ethanol to obtain rapeseed refined peptides(RP75).The basic composition,antithrombotic activity,anti-inflammatory activity and amino acid composition of rapeseed refined peptides(RP75)were also analyzed.The results showed that the optimum process for the refining of the DA201-C macroporous adsorption resin were peptide concentration 30 mg/mL,flow rate 3 BV/h,pH 4.5 and desorption concentration of the ethanol 75%.Peptide content was 74.94%,no glucosinolate or phytic acid was detected in RP75.On the other hand,RP75 contained rich amino acids and exhibited excellent bioactivities including anti-thrombotic and anti-inflammatory activities with IC_(50) values of 8.82 mg/mL and 0.80 mg/mL.These results indicated that RP75 could be used as a potential health promoting ingredient with functional activity.
引文
[1]王立峰,袁建,鞠兴荣,等.双低油菜籽油脂加工副产品的研究现状与发展趋势[J].中国油脂,2005(9):9-12.
[2]董加宝,张长贵,王祯旭.食用菜籽蛋白研究及应用[J].粮食与油脂,2005(12):11-13.
[3]聂慎德.菜籽肽制备及其抗氧化活性的研究[D].合肥:合肥工业大学,2009:5-6.
[4]YU Wan-cong,GAO Jie,XUE Zhao-hui,et al.Radicalscavenging activity,ACE-inhibiting capability and identification of rapeseed albumin hydrolysate[J].Food Science&Human Wellness,2013,2(2):93-98.
[5]HE Rong,GIRGIH A,MALOMO S,et al.Antioxidant activities of enzymatic rapeseed protein hydrolysates and the membrane ultrafiltration fractions[J].Journal of Functional Foods,2013,5(1):219-227.
[6]ZHOU Cun-shan,YU Xiao-jie,QIN Xiao-pei,et al.Hydrolysis of rapeseed meal protein under simulated duodenum digestion:Kinetic modeling and antioxidant activity[J].LWT-Food Science and Technology,2016,68:523-531.
[7]HE Rong,GIRGIH A,ROZOY E,et al.Selective separation and concentration of antihypertensive peptides from rapeseed protein hydrolysate by electrodialysis with ultrafiltration membranes[J].Food Chemistry,2016,197(Pt A):1 008-1 014.
[8]XIE Hui-hui,WANG Yi-feng,ZHANG Jing,et al.Study of the fermentation conditions and the antiproliferative activity of rapeseed peptides by bacterial and enzymatic cooperation[J].International Journal of Food Science&Technology,2015,50(3):619-625.
[9]陈丽丽,赵利,袁美兰,等.大孔吸附树脂对草鱼蛋白水解液脱盐的作用[J].食品科学,2016,37(5):84-88.
[10]GOKMAN V,SERPEN A.Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juice using adsorbent resin[J].Journal of Food Engineering,2002,53(3):221-227.
[11]张佳秀,侯俊财,邹艳楠,等.大孔树脂对酶解大豆肽脱盐效果影响及其最佳条件研究[J].食品工业科技,2014,35(3):203-206.
[12]赵泽龙.小麦低聚肽制备工艺的优化及性质与抗氧化能力测试[D].大庆:黑龙江八一农垦大学,2016:35-36.
[13]鲁伟,任国谱,宋俊梅.蛋白水解液中多肽含量的测定方法[J].食品科学,2005,26(7):169-171.
[14]刘军,徐志宏,魏振承,等.棉籽蛋白源ACE抑制肽的制备过程中脱盐技术的研究[J].中国粮油学报,2013,28(7):36-40.
[15]李晓文,严聃,盛灿梅.邻二氮菲-铁(Ⅲ)分光光度法测定茶叶中微量单宁[J].食品与机械,2006,22(2):90-91.
[16]王国蓉,万文贵,王丽,等.三氯化铁滴定法测定植酸含量方法的优化及改进研究[J].食品科学,2009,30(10):188-190.
[17]王宁惠.油菜籽(饼粕)中硫代葡萄糖甙总量速测方法---氯化钯法[J].青海农林科技,2009(3):58-59.
[18]YANG Wen-gen,WANG Zhang,XU Shi-ying.A new method for determination of antithrombotic activity of egg white protein hydrolysate by microplatereader[J].中国化学快报:英文版,2007,18(4):449-451.
[19]潘道东,林璐.DA201-C大孔吸附树脂静态吸附ACE抑制肽的研究[J].食品科学,2009,30(5):16-19.
[20]邓惠玲,郑炯,阚建全.大孔树脂DA201-C对猪血红蛋白ACE抑制肽吸附性能的研究[J].食品科学,2013,34(12):27-31.
[21]张晓平,赵世锋,蒋琼,等.酶解燕麦蛋白制备ACE抑制肽的研究[J].食品科学,2009,30(11):189-193.
[22]ZHONG Fang,ZHANG Xiao-mei,MA Jian-guo,et al.Fractionation and identification of a novel hypocholesterolemic peptide derived from soy protein Alcalasehydrolys-ates[J].Food Research International,2007,40(6):756-762.
[23]ZHANG Feng-xiang,WANG Zhang,XU Shi-ying.Macroporous resin purification of grass carp fish(Ctenopharyngodonidella)scale peptides with in vitro angiotensin-I converting enzyme(ACE)inhibitory ability[J].Food Chemistry,2009,117(3):387-392.
[24]ZHANG Feng-xiang,WANG Zhang,XU Shi-ying,et al.Purification and Characterization of a Radical Scavenging Peptide from Rapeseed Protein Hydrolysates[J].Journal of the American Oil Chemists Society,2009,86(10):959-966.
[25]REN Yao,WU Hui,LAI Fu-rao,et al.Isolation and identification of a novel anticoagulant peptide from enzymatic hydrolysates of scorpion(Buthusmartensii,Karsch)protein[J].Food Research International,2014,64(Complete):931-938.
[26]ZHANG Shao-bing.In vitro antithrombotic activities of peanut protein hydrolysates[J].Food Chemistry,2016,202:1-8.
[27]ZHAO Lei,WANG Xuan,ZHANG Xiao-lei,et al.Purification and identification of anti-inflammatory peptides derived from simulated gastrointestinal digests of velvet antler protein(Cervuselaphus Linnaeus)[J].Journal of Food&Drug Analysis,2016,24(2):376-384.
[2]董加宝,张长贵,王祯旭.食用菜籽蛋白研究及应用[J].粮食与油脂,2005(12):11-13.
[3]聂慎德.菜籽肽制备及其抗氧化活性的研究[D].合肥:合肥工业大学,2009:5-6.
[4]YU Wan-cong,GAO Jie,XUE Zhao-hui,et al.Radicalscavenging activity,ACE-inhibiting capability and identification of rapeseed albumin hydrolysate[J].Food Science&Human Wellness,2013,2(2):93-98.
[5]HE Rong,GIRGIH A,MALOMO S,et al.Antioxidant activities of enzymatic rapeseed protein hydrolysates and the membrane ultrafiltration fractions[J].Journal of Functional Foods,2013,5(1):219-227.
[6]ZHOU Cun-shan,YU Xiao-jie,QIN Xiao-pei,et al.Hydrolysis of rapeseed meal protein under simulated duodenum digestion:Kinetic modeling and antioxidant activity[J].LWT-Food Science and Technology,2016,68:523-531.
[7]HE Rong,GIRGIH A,ROZOY E,et al.Selective separation and concentration of antihypertensive peptides from rapeseed protein hydrolysate by electrodialysis with ultrafiltration membranes[J].Food Chemistry,2016,197(Pt A):1 008-1 014.
[8]XIE Hui-hui,WANG Yi-feng,ZHANG Jing,et al.Study of the fermentation conditions and the antiproliferative activity of rapeseed peptides by bacterial and enzymatic cooperation[J].International Journal of Food Science&Technology,2015,50(3):619-625.
[9]陈丽丽,赵利,袁美兰,等.大孔吸附树脂对草鱼蛋白水解液脱盐的作用[J].食品科学,2016,37(5):84-88.
[10]GOKMAN V,SERPEN A.Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juice using adsorbent resin[J].Journal of Food Engineering,2002,53(3):221-227.
[11]张佳秀,侯俊财,邹艳楠,等.大孔树脂对酶解大豆肽脱盐效果影响及其最佳条件研究[J].食品工业科技,2014,35(3):203-206.
[12]赵泽龙.小麦低聚肽制备工艺的优化及性质与抗氧化能力测试[D].大庆:黑龙江八一农垦大学,2016:35-36.
[13]鲁伟,任国谱,宋俊梅.蛋白水解液中多肽含量的测定方法[J].食品科学,2005,26(7):169-171.
[14]刘军,徐志宏,魏振承,等.棉籽蛋白源ACE抑制肽的制备过程中脱盐技术的研究[J].中国粮油学报,2013,28(7):36-40.
[15]李晓文,严聃,盛灿梅.邻二氮菲-铁(Ⅲ)分光光度法测定茶叶中微量单宁[J].食品与机械,2006,22(2):90-91.
[16]王国蓉,万文贵,王丽,等.三氯化铁滴定法测定植酸含量方法的优化及改进研究[J].食品科学,2009,30(10):188-190.
[17]王宁惠.油菜籽(饼粕)中硫代葡萄糖甙总量速测方法---氯化钯法[J].青海农林科技,2009(3):58-59.
[18]YANG Wen-gen,WANG Zhang,XU Shi-ying.A new method for determination of antithrombotic activity of egg white protein hydrolysate by microplatereader[J].中国化学快报:英文版,2007,18(4):449-451.
[19]潘道东,林璐.DA201-C大孔吸附树脂静态吸附ACE抑制肽的研究[J].食品科学,2009,30(5):16-19.
[20]邓惠玲,郑炯,阚建全.大孔树脂DA201-C对猪血红蛋白ACE抑制肽吸附性能的研究[J].食品科学,2013,34(12):27-31.
[21]张晓平,赵世锋,蒋琼,等.酶解燕麦蛋白制备ACE抑制肽的研究[J].食品科学,2009,30(11):189-193.
[22]ZHONG Fang,ZHANG Xiao-mei,MA Jian-guo,et al.Fractionation and identification of a novel hypocholesterolemic peptide derived from soy protein Alcalasehydrolys-ates[J].Food Research International,2007,40(6):756-762.
[23]ZHANG Feng-xiang,WANG Zhang,XU Shi-ying.Macroporous resin purification of grass carp fish(Ctenopharyngodonidella)scale peptides with in vitro angiotensin-I converting enzyme(ACE)inhibitory ability[J].Food Chemistry,2009,117(3):387-392.
[24]ZHANG Feng-xiang,WANG Zhang,XU Shi-ying,et al.Purification and Characterization of a Radical Scavenging Peptide from Rapeseed Protein Hydrolysates[J].Journal of the American Oil Chemists Society,2009,86(10):959-966.
[25]REN Yao,WU Hui,LAI Fu-rao,et al.Isolation and identification of a novel anticoagulant peptide from enzymatic hydrolysates of scorpion(Buthusmartensii,Karsch)protein[J].Food Research International,2014,64(Complete):931-938.
[26]ZHANG Shao-bing.In vitro antithrombotic activities of peanut protein hydrolysates[J].Food Chemistry,2016,202:1-8.
[27]ZHAO Lei,WANG Xuan,ZHANG Xiao-lei,et al.Purification and identification of anti-inflammatory peptides derived from simulated gastrointestinal digests of velvet antler protein(Cervuselaphus Linnaeus)[J].Journal of Food&Drug Analysis,2016,24(2):376-384.