苜蓿叶蛋白和酶法制备抗氧化肽的研究
|
摘要
苜蓿叶蛋白是以苜蓿叶为原料,经压榨取汁、汁液中蛋白质分离和浓缩干燥而制备的蛋白质浓缩物(Alfalfa Leaf Protein Concentration,简称ALPC)。苜蓿叶蛋白属“功能性蛋白质”,主要由叶绿体内基质蛋白和细胞质内溶解性良好的细胞质蛋白等组成。被联合国粮农组织(FAO)认为是一种具有高开发价值的新型蛋白质资源。
但目前国内外对苜蓿叶蛋白的研究与开发主要集中于蛋白质的提取和利用。但对其蛋白质的功能机理及其水解后的蛋白肽和氨基酸组成研究甚少,特别是水解肽的生物活性研究更是鲜见报道。因此利用苜蓿叶蛋白研究和开发具有某种功能的生物活性肽,就具有较好的理论研究和一定的现实意义。
本论文首先以不使蛋白质变性为前提,采用碱提酸沉的基本路线,以压块苜蓿为材料,通过不同的加水量、调节pH值、浸泡时间等处理以寻求最佳的提取可溶性苜蓿叶蛋白浓缩物(Soluble Alfalfa Leaf Protein Concentration,简称SALPC)的工艺与参数。得到的最优提取条件为:料液比为1∶7(w/w),碱提pH为9.0,浸泡时间为50min,酸沉pH为4.0。影响蛋白提取率的因素主次顺序为:酸沉pH>碱提pH>浸泡时间>料液比。用优化后的工艺参数提取SALPC,其提取率为57.87%,蛋白质含量高达87.38%,明显高于资料报道的其它提取方法50%-65%的得率。SALPC在pH值6～10范围内有较好的氮溶解指数NSI,最大值为77.32%。
其次以体外抗氧化活性及水解度DH为考察指标,研究了SALPC的酶解工艺,从5种商品蛋白酶中确定了最适水解酶为碱性蛋白酶Alcalase FG 2.4L。通过单因素试验确定其水解SALPC的较适宜的条件为:水解温度60℃,pH值为8.0,SALPC的底物浓度为5%(w/v),[E]/[S]为4.0%(w/w)。酶解后的苜蓿叶蛋白水解物(Alfalfa Leaf Protein Hydrolysate,简称ALPHs)相对分子质量主要分布在5000以下,其中相对分子质量小于3000的组分比例为93.03%,小于1000的组分比例为67.86%,对DPPH·有较好的清除率。
尽管通过酶解工艺的优化而获得分子质量相对较为集中、生物活性较强的组分,但蛋白质酶解液的成分仍然复杂多样,有必要对ALPHs进行超滤分离。其次在碱提酸沉法和水解过程中产生了一些盐分,这些盐分可能会干扰ALPHs生理活性的分析和作用。因此有必要研究大孔吸附树脂对ALPHs的吸附性能和脱盐效果。结果表明:采用相对分子质量为3 000的聚砜膜对ALPHs进行超滤分离的最适工艺条件为:操作压力0.35 MPa ,操作温度25℃,ALPHs浓度35 g/L,超滤后的ALPHs中相对分子质量1000～500的组分含量由21.85%提高到27.91%,500～130的组分含量由21.64%提高到30.83%,130以下的组分含量从4.91%提高到7.61%。并且疏水性氨基酸的质量百分比从32.00%提高到33.98%。这些疏水性氨基酸的增加使得超滤后的ALPHs在各个浓度上对DPPH·清除率都有所提高。DA201-C大孔吸附树脂对ALPHs的静态吸附与解吸的效果优于其它4种树脂。动态吸附解吸试验表明:ALPHs以50 mg/mL、0.5 BV/h流速上样、1 BV/h的流速水洗、1.5 mL/min的75%的乙醇解吸,ALPHs的脱盐率为92.21%,处理后ALPHs中疏水性氨基酸的质量百分比从33.98%提高至36.69%,脱盐后ALPHs在各个浓度上对DPPH·清除率都有所提高。
ALPHs在6种体外抗氧化模型中均表现出较强的抗氧化活性,且有较显著的量效关系。这说明ALPHs是良好的电子供体和氢供体,能明显抑制亚油酸体系的过氧化作用,具有清除O2-·、·OH及DPPH·能力,对金属Fe2+具有较好的螯合作用。其清除自由基的机制可能是通过肽类对过渡金属离子的螯合来实现的;当ALPHs的浓度为GSH的3～5倍时,可达到与GSH相当的抗氧化效率。
小鼠体内抗氧化试验的结果表明,ALPHs能显著降低小鼠体内MDA的含量(p<0.01),显著提高血清和心脏,特别是肝脏组织中SOD和GSH-Px的活性(p<0.01),充分说明ALPHs对小鼠具有较好的抗氧化作用。
利用Sephadex G-15凝胶色谱将ALPHs分成了4个组分A、B、C和D。并分别检测了各组分的还原能力和对不同自由基的捕获能力,结果发现组分ALPHs-D为抗氧化活性最高的组分,其余三组分的抗氧化能力依次为B>C>A。利用半制备RP-HPLC将ALPHs-D分成了10个组分,以自由基捕获率为考察指标筛选出ALPHs-D-6为较强抗氧化活性的组分,经RP-HPLC分析为单一峰。结合氨基酸组成分析和MALDI-TOF-TOF二级质谱分析鉴定出抗氧化活性肽ALPHs-D-6的相对分子量为521.2,氨基酸序列为EYDP(Glu-Tyr-Asp-Pro)。
Alfalfa leaf protein concentration (ALPC) extracted from alfalfa leaves by extracting, separating, concentrating and drying. ALPC as a sort of function protein mainly consists of matrix protein and cytoplasmic proteins with good solubility. It is considered by FAO (Food Agriculture Organization) as a new protein source valuable for further utilization.
Researches and explorations of alfalfa leaf protein globally at present are still on the stage of extracting and application, without sufficient study on function, hydrolysates, and amino acid components. Bioactivities of hydrolyzed peptides are rarely reported. Therefore researches and development of bioactive peptides using alfalfa leaf protein is of theoretical and practical significance.
Firstly, optimal process and parameters for extraction of soluble alfalfa leaf protein concentration (SALPC) from the compacted alfalfa leaves was studied by adding water, adjusting pH and marinating time, with a prerequisite of non-denaturalization of protein. The optimal condition for SALPC were a ratio 1:7 for material to liquid, an alkali pH9.0, a time of 50 minutes for marinating and an acidic pH4.0. The order of factors influencing protein extraction yield were the acidic pH > the alkali pH > marinating time > ratio of material to liquid. The extraction yield and protein content was 57.87% and 87.38% respectively at the optimal conditions. The SALPC nitrogen soluble index (NSI) was up to 77.32% at pH6.0～10.0
Secondly, this project studied the enzymatic hydrolysis techniques. Five types of proteases were selected by comparing antioxidant activity and hydrolysis degree (DH) in vitro. The optimal protease is Alcalase FG 2.4L. The optimal hydrolytic conditions for SALPC was temperature 60℃, pH8.0, concentration of SALPC [S] 5% (w/v), [E]/[S] 4.0% by single-factor tests. The relative molecular weight of alfalfa leaf protein hydrolysates (ALPHs) was mostly under 5000, of which 93.03% under 3000 and 67.86%under 1000. ALPHs had good scavenging activity against DPPH radical.
ALPHs were ultrafiltrated due to the multi-components in the SALPC produced with the optimal enzymatic process. The processing of hydrolysis inevitably brought in some salts that may influence the quality of the finished products and the analysis of the bioactivity of ALPHs. The effects of concentrations of ALPHs, pressure and temperature on ultrafiltration permeation were investigated. The results showed that the optimal conditions for ultrafiltration were pressure of 0.35MPa, temperature of 25℃, concentrations of ALPHs 35g/L . The relative molecular weight distribution of ALPHs in 1000～500、500～130 and under 300 increased respectively from 21.85%, 21.64% and 4.91% to 27.91%, 30.83% and 7.61%, after ultrafiltration using polysulfone membrane with 3000 relative molecule weight. The scavenging activity of ultrafiltered. ALPHs against DPPH radicals was increased because its hydrophobic amino acid content increased from 32.00% to 33.98%. The types of macroporous resin were selected by comparing their performances in adsorbing and desorbing, and the optimum absorbent material for ALPHs was DA201-C. Dynamical adsorption-desorption trials showed that desalt ratio of ALPHs reached 92.21% at 0.5 BV/h flow injecting with a 50 mg/mL concentration, 1 BV/h flow water washing and 1.5 mL/min of 75% ethanol desorbing. The hydrophobic amino acid content in ALPHs increased from 33.98% to 36.69% and the scavenging activity of ALPHs against DPPH radical was enhanced.
The antioxidant activities of ALPHs evaluated using six different antioxidant tests in vitro had stronger and significant linear relationship with concentration. So ALPHs was a good electron and hydrogen donator. It can clearly inhibit peroxidation in linoleic acid system, with a strong scavenging activity against O2-·,·OH and DPPH·radicals. It can chelate well the Fe2+. ALPHs can get the same antioxidant effect when the concentration is as 3 to 5 time as glutathione.
Good antioxidant effects of ALPHs in mice were proved sufficiently by trials on mice in vivo. that ALPHs was able to decrease significantly the content of MDA in mice (P<0.01), increase the activity of GSH-Px and SOD (P<0.01) in mice serum, heart and especially liver.
ALPHs was divided into four fractions (A, B, C and D) by gel filtration on Sephadex G-15. The antioxidant and free radical-scavenging activities of the four fractions were measured using reducing power and DPPH/superoxide/hydroxyl radical scavenging assay. The antioxidant activity of ALPHs-D was the strongest and the other three were listed as B>C>A. The ALPHs-D was separated into 10 components in which the ALPHs-D-6 was a purified compound that had stronger antioxidant activity than others. The ALPHs-D-6 purified by using consecutive chromatographic methods had a molecular mass 521.2 Da and the amino acid sequence was identified as Glu-Tyr-Asp-Pro by amino acid analysis and MALDI-TOF-TOF MS/MS.
但目前国内外对苜蓿叶蛋白的研究与开发主要集中于蛋白质的提取和利用。但对其蛋白质的功能机理及其水解后的蛋白肽和氨基酸组成研究甚少,特别是水解肽的生物活性研究更是鲜见报道。因此利用苜蓿叶蛋白研究和开发具有某种功能的生物活性肽,就具有较好的理论研究和一定的现实意义。
本论文首先以不使蛋白质变性为前提,采用碱提酸沉的基本路线,以压块苜蓿为材料,通过不同的加水量、调节pH值、浸泡时间等处理以寻求最佳的提取可溶性苜蓿叶蛋白浓缩物(Soluble Alfalfa Leaf Protein Concentration,简称SALPC)的工艺与参数。得到的最优提取条件为:料液比为1∶7(w/w),碱提pH为9.0,浸泡时间为50min,酸沉pH为4.0。影响蛋白提取率的因素主次顺序为:酸沉pH>碱提pH>浸泡时间>料液比。用优化后的工艺参数提取SALPC,其提取率为57.87%,蛋白质含量高达87.38%,明显高于资料报道的其它提取方法50%-65%的得率。SALPC在pH值6～10范围内有较好的氮溶解指数NSI,最大值为77.32%。
其次以体外抗氧化活性及水解度DH为考察指标,研究了SALPC的酶解工艺,从5种商品蛋白酶中确定了最适水解酶为碱性蛋白酶Alcalase FG 2.4L。通过单因素试验确定其水解SALPC的较适宜的条件为:水解温度60℃,pH值为8.0,SALPC的底物浓度为5%(w/v),[E]/[S]为4.0%(w/w)。酶解后的苜蓿叶蛋白水解物(Alfalfa Leaf Protein Hydrolysate,简称ALPHs)相对分子质量主要分布在5000以下,其中相对分子质量小于3000的组分比例为93.03%,小于1000的组分比例为67.86%,对DPPH·有较好的清除率。
尽管通过酶解工艺的优化而获得分子质量相对较为集中、生物活性较强的组分,但蛋白质酶解液的成分仍然复杂多样,有必要对ALPHs进行超滤分离。其次在碱提酸沉法和水解过程中产生了一些盐分,这些盐分可能会干扰ALPHs生理活性的分析和作用。因此有必要研究大孔吸附树脂对ALPHs的吸附性能和脱盐效果。结果表明:采用相对分子质量为3 000的聚砜膜对ALPHs进行超滤分离的最适工艺条件为:操作压力0.35 MPa ,操作温度25℃,ALPHs浓度35 g/L,超滤后的ALPHs中相对分子质量1000～500的组分含量由21.85%提高到27.91%,500～130的组分含量由21.64%提高到30.83%,130以下的组分含量从4.91%提高到7.61%。并且疏水性氨基酸的质量百分比从32.00%提高到33.98%。这些疏水性氨基酸的增加使得超滤后的ALPHs在各个浓度上对DPPH·清除率都有所提高。DA201-C大孔吸附树脂对ALPHs的静态吸附与解吸的效果优于其它4种树脂。动态吸附解吸试验表明:ALPHs以50 mg/mL、0.5 BV/h流速上样、1 BV/h的流速水洗、1.5 mL/min的75%的乙醇解吸,ALPHs的脱盐率为92.21%,处理后ALPHs中疏水性氨基酸的质量百分比从33.98%提高至36.69%,脱盐后ALPHs在各个浓度上对DPPH·清除率都有所提高。
ALPHs在6种体外抗氧化模型中均表现出较强的抗氧化活性,且有较显著的量效关系。这说明ALPHs是良好的电子供体和氢供体,能明显抑制亚油酸体系的过氧化作用,具有清除O2-·、·OH及DPPH·能力,对金属Fe2+具有较好的螯合作用。其清除自由基的机制可能是通过肽类对过渡金属离子的螯合来实现的;当ALPHs的浓度为GSH的3～5倍时,可达到与GSH相当的抗氧化效率。
小鼠体内抗氧化试验的结果表明,ALPHs能显著降低小鼠体内MDA的含量(p<0.01),显著提高血清和心脏,特别是肝脏组织中SOD和GSH-Px的活性(p<0.01),充分说明ALPHs对小鼠具有较好的抗氧化作用。
利用Sephadex G-15凝胶色谱将ALPHs分成了4个组分A、B、C和D。并分别检测了各组分的还原能力和对不同自由基的捕获能力,结果发现组分ALPHs-D为抗氧化活性最高的组分,其余三组分的抗氧化能力依次为B>C>A。利用半制备RP-HPLC将ALPHs-D分成了10个组分,以自由基捕获率为考察指标筛选出ALPHs-D-6为较强抗氧化活性的组分,经RP-HPLC分析为单一峰。结合氨基酸组成分析和MALDI-TOF-TOF二级质谱分析鉴定出抗氧化活性肽ALPHs-D-6的相对分子量为521.2,氨基酸序列为EYDP(Glu-Tyr-Asp-Pro)。
Alfalfa leaf protein concentration (ALPC) extracted from alfalfa leaves by extracting, separating, concentrating and drying. ALPC as a sort of function protein mainly consists of matrix protein and cytoplasmic proteins with good solubility. It is considered by FAO (Food Agriculture Organization) as a new protein source valuable for further utilization.
Researches and explorations of alfalfa leaf protein globally at present are still on the stage of extracting and application, without sufficient study on function, hydrolysates, and amino acid components. Bioactivities of hydrolyzed peptides are rarely reported. Therefore researches and development of bioactive peptides using alfalfa leaf protein is of theoretical and practical significance.
Firstly, optimal process and parameters for extraction of soluble alfalfa leaf protein concentration (SALPC) from the compacted alfalfa leaves was studied by adding water, adjusting pH and marinating time, with a prerequisite of non-denaturalization of protein. The optimal condition for SALPC were a ratio 1:7 for material to liquid, an alkali pH9.0, a time of 50 minutes for marinating and an acidic pH4.0. The order of factors influencing protein extraction yield were the acidic pH > the alkali pH > marinating time > ratio of material to liquid. The extraction yield and protein content was 57.87% and 87.38% respectively at the optimal conditions. The SALPC nitrogen soluble index (NSI) was up to 77.32% at pH6.0～10.0
Secondly, this project studied the enzymatic hydrolysis techniques. Five types of proteases were selected by comparing antioxidant activity and hydrolysis degree (DH) in vitro. The optimal protease is Alcalase FG 2.4L. The optimal hydrolytic conditions for SALPC was temperature 60℃, pH8.0, concentration of SALPC [S] 5% (w/v), [E]/[S] 4.0% by single-factor tests. The relative molecular weight of alfalfa leaf protein hydrolysates (ALPHs) was mostly under 5000, of which 93.03% under 3000 and 67.86%under 1000. ALPHs had good scavenging activity against DPPH radical.
ALPHs were ultrafiltrated due to the multi-components in the SALPC produced with the optimal enzymatic process. The processing of hydrolysis inevitably brought in some salts that may influence the quality of the finished products and the analysis of the bioactivity of ALPHs. The effects of concentrations of ALPHs, pressure and temperature on ultrafiltration permeation were investigated. The results showed that the optimal conditions for ultrafiltration were pressure of 0.35MPa, temperature of 25℃, concentrations of ALPHs 35g/L . The relative molecular weight distribution of ALPHs in 1000～500、500～130 and under 300 increased respectively from 21.85%, 21.64% and 4.91% to 27.91%, 30.83% and 7.61%, after ultrafiltration using polysulfone membrane with 3000 relative molecule weight. The scavenging activity of ultrafiltered. ALPHs against DPPH radicals was increased because its hydrophobic amino acid content increased from 32.00% to 33.98%. The types of macroporous resin were selected by comparing their performances in adsorbing and desorbing, and the optimum absorbent material for ALPHs was DA201-C. Dynamical adsorption-desorption trials showed that desalt ratio of ALPHs reached 92.21% at 0.5 BV/h flow injecting with a 50 mg/mL concentration, 1 BV/h flow water washing and 1.5 mL/min of 75% ethanol desorbing. The hydrophobic amino acid content in ALPHs increased from 33.98% to 36.69% and the scavenging activity of ALPHs against DPPH radical was enhanced.
The antioxidant activities of ALPHs evaluated using six different antioxidant tests in vitro had stronger and significant linear relationship with concentration. So ALPHs was a good electron and hydrogen donator. It can clearly inhibit peroxidation in linoleic acid system, with a strong scavenging activity against O2-·,·OH and DPPH·radicals. It can chelate well the Fe2+. ALPHs can get the same antioxidant effect when the concentration is as 3 to 5 time as glutathione.
Good antioxidant effects of ALPHs in mice were proved sufficiently by trials on mice in vivo. that ALPHs was able to decrease significantly the content of MDA in mice (P<0.01), increase the activity of GSH-Px and SOD (P<0.01) in mice serum, heart and especially liver.
ALPHs was divided into four fractions (A, B, C and D) by gel filtration on Sephadex G-15. The antioxidant and free radical-scavenging activities of the four fractions were measured using reducing power and DPPH/superoxide/hydroxyl radical scavenging assay. The antioxidant activity of ALPHs-D was the strongest and the other three were listed as B>C>A. The ALPHs-D was separated into 10 components in which the ALPHs-D-6 was a purified compound that had stronger antioxidant activity than others. The ALPHs-D-6 purified by using consecutive chromatographic methods had a molecular mass 521.2 Da and the amino acid sequence was identified as Glu-Tyr-Asp-Pro by amino acid analysis and MALDI-TOF-TOF MS/MS.
引文
1.杨文华,林晓春,丛德馨.植物叶蛋白的生产与应用研究进展[J].哲里木畜牧学院学报,1998,8(3):76～80.
2.薛正莲,刘艳,杨浩.植物叶蛋白的研究[J].安徽工程科技学院学报,2005,20(2):70～73.
3.李立人.叶蛋白的研究与开发[J].生命的化学.1992,12(2):11～13.
4.傅晓.植物叶蛋白对抗脂质过氧化作用酶系统的影响[J].中国兽医学报. 2003,11:49—50.
5. O.Aletor.Chemical composition of common leafy vegetables and functional properties of their leaf protein concentrates[J].Food Chemistry.2002,(78):63～68.
6.刘向阳,李道娥.叶蛋白食用研究概述[J].中国农业大学学报,1997,2(6):96～100.
7.杨丽娥,胡雪华.叶蛋白提取方法研究[J].上海交通大学学报,2003,21(增刊):66～81.
8.郭佩玉,葛旦之.叶蛋白工业生产技术考察团赴意大利、俄罗斯考察报告[J].中国饲料,1995,(21):38～41.
9.葛旦之.发酵酸法提取水花生叶蛋白的工业技术研究[J].中国饲料,1995,(15):12～14.
10.王晋峰,刘凌.植物叶蛋白提取技术及开发利用研究[J].草业科学,2003,20(1):7～11.
11. Walter J Bray,Catherine Humphries.Preparation of White Protein Concentrate using a Polyanionic Flocculant[J].J.Sci.Food Agric,1979,(30):171～176.
12. Werner Koschuh.Production of leaf protein concentrate from ryegrass and alfalfa :Comparison between heat coagulation centrifugation and u1trafi1tration[J].Desalination,2004,(163):253～259.
13. Taylor S L. Modification reactions and protein structure. New York,Academic Press,1994:207～255.
14. [14]Sook YK.Functional properties of proteolytic enzyme modified soy protein isolates [J].J Agric Chem,1990,38(3):651～656.
15.吴建平,丁霄霖.大豆降压肽的研制[J].中国油脂,1998,23(3):12～16.
16.黄丹妮.澳大利亚苜蓿营养价值及饲用价值研究[D].陕西:西北农林科技大学,2000.
17.何洪巨,陈杭.硒芽菜硒积累规律的研究.华北农学报,1994,9(2):72～75.
18.赵武述,任丽娟.首拾多糖的免疫增强效应.中国药理学报.1993,14(3):273～276.
19.刘凯,余书勤.苜蓿皂苷对胆固醇排泄和内皮细胞释放一氧化氮的影响徐州医学院学报,1999,19(6):442～444.
20.田丽萍,刘青广,薛琳.苜蓿蛋白营养价值的初步研究.饲料工业,2005,26(5):56～59.
21. Fasakin FA.Nutrient quality of leaf concentrates produced form water fern(Azolla Africana Desv) and duck weed(SpirodelapolyrrhizaL.Schleiden)[J]. Bioresourcetechnology, 1999,69(2): 185～187.
22.刘晓颖,姚红谊,张媛媛.苜蓿叶蛋白的分离及性质研究[J].安徽大学学报(自然科学版),1994,3:90～94.
23.周志宇,付华,张洪荣.苜蓿中叶蛋白提取方法的研究[J].草业科学,1999,16(2):13～15.
24.成明华,关东胜,吴卫化.苜蓿叶蛋白粉叶绿素的提取工艺[J].中国农业大学学报, 1998, 3(4):93～97.
25.刘晓颖葛宏华甘定娟.苜蓿叶蛋白脱色及色素的研究.安徽大学学报(自然科学版),1998,22(1):105～108.
26.郑建仙.食用蛋白新资源——叶蛋白[A].全国首届叶蛋白学术讨论会论文集[C].北京:全国饲料工业办公室,1994.68～70.
27.刘向阳,李道娥.叶蛋白食用研究概述[J].中国农业大学学报,1997,2(6):96～100.
28.刘继业.将我国叶蛋白研究与开发推进到新的阶段(代序)[A].全国首届叶蛋白学术讨论会论文集[C].北京:全国饲料工业办公室,1994.
29.陆丽霞,熊晓辉,沈爱光,沈昌.多不饱和脂肪酸研究及应用[J].中国畜产与食品, 1999, 6(3): 124～125.
30.邓勇,沈群,卢山,涂海根.叶蛋白的提取工艺[J].中国农业大学学报, 1997, 2(6):88～91.
31.冯立志.苜蓿叶蛋白饲料对产蛋鸡生产性能和鸡蛋品质的影响[J].饲料工业,1998,(5):23～24.
32. Delic I. Protein-carotenoid Concentrate from Lucerne Juice as the Source of Xanthophy and Protein for Layers [J]. Biotechnology Atocarstva,1994,(10):65～70.
33. S.Kume et al. Relationships between crude protein and mineral concentrations in alfalfa and value of alfalfa silage as a mineral source for periparturient piglet [J] .Animal feed science and technology,2001(93):157～168.
34. Mitsuaki Ohshima et al. Effect of graded levels of ethoxyquin in alfalfa leaf extracts on carotenoid and cholesterol concentration in chicks [J]. Animal feed science and technology,1996(62):141～150.
35. O DE Mathan. Large scale commercial operations in Europe. Proceedings of the Third International Conference on Leaf Protein Research, 1990.37.
36. Devadas R.P.将叶蛋白用作人的食物[A].第十五届国际草地会议论文集(下册)[C].丁广文译.北京:北京农业大学出版社,1988,(12):21～23.
37.郭佩玉.法国叶蛋白的大规模商业生产.四川草原,2003(6):20～22.
38. S.S.Fernandez, A. P. Padilla, S. Mucciarelli: protein extraction from Atriplex lampa leaves: potential use forage for animals used for human diets[J]. Plant Foods for Human Nutrition, 1999: 251～259.
39. Effects of some treatments on the yield and the nutritive value of Lucerne leaf protein concentrate. Jpn. J. Zooteach. Sci.1984,55(8):584～590.
40. Hughes J T. Isolation of an endogenous compound from the brain with the phar -macological properties similar to morphine[J].Brain Res,1975,88(3):295～298.
41. Clareand D A, Swaisgood H E. Bioactive milk peptides ,a prospectus[J]. Journal Dairy Science, 2000, 82(1):1187～1195.
42.冯秀燕,计成.寡肽在蛋白质营养中的作用[J].动物一样学报.2001,13(3):8～13.
43.王进波,刘建新.寡肽的吸收机制及其生理作用[J].饲料研究.2000,6:1～4。
44.郭智宏.肠道吸收氨基酸与肽[J].食品工业(台湾).2000,33(5):15～25.
45. Grimble G.K, Silk D.B.A. Peptides in human nutrition [J].Nutr.Res.Rev. 1989,13(5):10～14
46.程云辉,文新华.生物活性肽制备的研究进展[J].食品与机械,2001.84(4):4～7.
47.徐晓飞,林炜铁,冯杰龙.生物活性肽在药物中的应用研究进展[J].氨基酸和生物资源, 2003, 25(2):66～69.
48. Brantl V, et al. Journal Physiological chemistry,1979,360:211～216.
49. Schlimme E, Meisel H. Bioactive peptides derived from milk proteins. Structual,physiological and analytical aspects[J].Die Nahrung,1995,39:1～7.
50. Meisel H. Biochemical properties of regulatory peptides derived from milk proteins[J]. Biopolymers ,1997,43(2):119～125.
51. Meisel H , Bockelmann W. Bioactive peptides encrypted in milk proteins proeolytic activation and thropho-functional properties [J].Antonie Van Leeuwenhoek,1999,76:207～213.
52. Yoshikawa,M.and Kishi,K.et al..Immunostimulating peptide derived from soybean protein[J]. Annals New York Acad.Sci.1993,375～376.
53. Takahashi M. et al. Isolation and characterization of oryzatrnsin a novel bioactive peptideswith ileum-contracting and immunomodulating actives der -ived from rice albumin[J].Biochem and Mol Biol Int,1994,33(6):1151～1158.
54. Bubakar A, Saito T, et al. Structural analysis of new antihypertensive pepti-de derived from cheese whey protein by proteinase Kdigestion[J] Diary Sci.1998,81:3131～3138.
55. Shin-ichi F, Yoshikawa M. Opioid peptides derived from wheat gluten.their isolation and characterization[J].FEBS Letters,1992,296(1):107～111.
56. Shin-ichi F, Yoshikawa M. A novel opioid peptide derived from wheat gluten[J].FEBS Letters, 1993,316(1):17～19.
57.乐国伟,等.阿片生物活性肽的基因设计、化学合成及克隆[J].食品与生物技术,2003, 22(3):80～83.
58. M Takahashi, S Moriguchi, et al. Studies on the ileum-contracting mechanisms and identification as acomplement C3a receptor agonist of orzyatensin, a bioactives peptide derived from rice albumin[J]. Peptides, 1996,17(1):5～12.
59. Pihlanto L A. Bioactive peptide derived from bovine whey proteins opioid andACE-inhibitory peptides[J].Trends in Food Sci and Tech.2001,11:347～356.
60. Yokokawa K, et al. Peptide inhibitors for angiotensin I-converting enzyme from thermolysin digest of dried bonito.Biosci[J].Biotech.Biochem.1992,56(4):1541～1545.
61. Yamamoto N. Antihypertensive peptides derived from food proteins[J].Biopolymers,1997, 43:129～135.
62. Ujita H. Yoshikawa M. LKPNM:a prodrug-type ACE-inhibitory peptide derived from fishprotein[J]. Immunopharmacology.1999,44:123～127.
63. Chen,Y H,Liu Y H, et al. Antihypertensive effect of an enzymatic hydrolystate of chicken essence residues[J].Food Sci Technol Res,2002,8(2):144～147.
64. Matoba N, Yamada Y, et al. Designing potent derivatives of ovokinin(2-7),anantihypertensive peptide derived from ovalbumin[J].Biosci.Biotchdnol.Biochem,2001,65(3):736～739.
65. Maruyama S, et al. Angiotensin I-converting enzyme inhibitory activities of synthetic peptides related to the tandem repeated sequence of mai-ze endosperm protein[J]. Agric Biol. Chem. 1989,53:1077～1081.
66. Zae-ik Shin, Rina Yu, et al. His–His-Leu, an angiotensin I-converting enzyme inhibitor-yPeptide derived from Korean Soybean Paste.exerts Antihypertensve Activity in vivo[J].Agric Food Chem.2001,49:3004～3009.
67. Dae Young Kwon, Si Won Oh, et al. Amino acid substitution of hypocholestero-lemi peptide originated from glycinin hydrolyzate[J]. Food Science and Biotechnology,2002,11(1):55～61.
68. Rival S G, Fornaroli s, et al. Caseins and casein hydrolysates Lipoxygenaseinhibitory properties [J].J.Agric.Food.Chem,2001,49:287～292.
69. E Aida P R, Youling.L.X, et al.Fractionation and characterisation for antioxidant activity of hydrolysed whey protein[J].Journal of the Science of Food and Agriculture,2004,84:1908～1918.
70. Jae Y J, Pyo J P, Se K Kim. Antioxidant activity of a peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate[J].Food Research International, 2005, 38:45～50.
71. Hui-chun wu, Hua-ming chen, et al. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)[J]. Food Research International,2003, 36(9,10):949～957.
72. Mendis E, Rajapakse N, Se-Kwon Kim. Antioxidant properties of a radical-sca-vengingpeptide purified from enzymatically prepared fish skin gelatin hyd-rolysate[J].Journal of Agricultural & Food Chemistry,2005,53,(3):581～587.
73. Eresha Mendisa, Niranjan Rajapaksea, et al. Investigation of jumbo squid (Dosidicus gigas) skin gelatin peptides for their in vitro antioxidant effects[J].Life Sciences,2005,77:2166～2178.
74.汪和雅,王璋.牡蛎的营养成分及蛋白质酶法水解[J].水产学报,2003,27(2),67～71.
75. Niranjan Rajapakse, Mendis E, et al. Purification of a radical scavenging peptide fromfermentedmussel sauce and its antioxidant properties[J]. FoodResearch International, 2005,38,(2):175～182.
76. Won-Kyo Jung, Niranjan Rajapakse, Se-Kwon Kim. Antioxidative activity of a low molecular weight peptide derived from the sauce of fermented blue mussel, Mytilus edulis[J].Eur.Food. Res.Technol, 2005,220:535～539.
77.曾庆祝,等.扇贝边酶解物抗氧化作用研究[J].中国生化药物杂志,2005,26(2):86～89.
78. Hui chun wu, Bonnie Sun Pan, et al. Low-molecular-weight peptides as related to antioxidant properties of chicken essence[J].Journal of Food & Drug Analysis. 2005,13(2):176～183.
79. Senji S a, Yumi T a, et al. Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system[J].Food Chemistry,2004,86:99～103.
80. Chen H M, Muramoto K, et al. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of soybean proteins[J].Agric.Food Chem,1996,44:2619～2623.
81. Suetsuna K, et al.Isolation and characterization of peptides with antioxida -nt activity derived from wheat gluten[J].Food Sci.Tech.Res,2002,8(3):227～230.
82.徐力,李相鲁,等.一种新的玉米抗氧化肽的制备与结构表征[J].高等学校化学学报,2004, 25(3): 466～469.
83.程云辉.麦胚蛋白酶解物的制备、结构及其生物活性功能研究[D].江南大学博士学位论文.2006.
84.李艳红.鹰嘴豆蛋白酶解物的制备及其抗抗氧化肽的研究[D]江南大学博士学位论文.2008
85.江波,Mine Y.卵黄高磷蛋白磷酸的制备及钙给合性质的研究[J].无锡轻工业大学学报,2000,4:325～330.
86.李鹏,李祺福,等.僧帽牡蛎天然活性多肽BPO一1抗人胃腺癌BGC一823细胞活性研究[J].厦门大学学报(自然科学版),2002.41(5):6186～622
87.刘晓丹,邱凌,等.文蛤抗癌活性多肽的生理活性研究[J].厦门大学学报(自然科学版),2004, 43(4): 4326～435.
88. Jung Min see,Sang Guan You,Sang Moo Kim. Functional activities of low molecular weight peptides purified from enzymatic hydrolysates of seaweeds[J]. Journal of the Korean Society of Food Science & Nutrition,2005,34(8):1124～1129.
89. Hoo Duk Kim, Hyong Joo Lee, et al. Anticancer effects of hydrophobic peptides derived from a cheese slurry[J]. Foods & Biotechnology,1995,(4):268～272.
90. Hye Jin Yi, et al Anticancer activity of peptide fractions from egg white hydrolysate against mouse lymphoma cells[J].Food Science & Biotechnology,2003,12(3):224～227.
91. Sun-Ho Kim, Ji Yeon Kim, et al. Isolation and purification of anticancer peptides from Korean ginseng [J]. Food Science & Biotechnology,2003,12(1):79～82.
92.王贞丽,等.植物抗肿瘤活性成分研究进展[J].前卫医药杂志,1999,16(1):62～63.
93. Alfredo F. Galvez Na Chen, et al. Chemopreventive property of a soybean Peptide (Lunasin) that binds to deacetylated histones and inhibits acetylation[J]. cancer research,,2001,(61): 7473～7478.
94. Song E Kim, Tongkun Pai, Hyong Joo Lee. Cytotoxic effects of the peptides derived from traditional Korean soy sauce on tumor cell lines[J]. Food Science & Biotechnology,1998, 7(2):75～79.
95.崔剑,李兆陇,等.自由基生物抗氧化与疾病[J].清华大学学报,2000,40(6):9～12.
96.王秋林,等.氧化应激状态的评价[J].中国病理生理杂志,2005,21(10):2069-2074.
97. Regina B F, Frank J K, et al. The European perspective on vitamin E:currentknowledg-e and future research[J].Am J Clin Nutr,2002,76(4):703～716.
98.杨旭辉,等.植物源性天然抗氧化成分研究进展[J].农垦医学,2004,26(4):298～301.
99. Uchida K, Kawakishi S. Journal of Agriculture Food Chemistry[J].1992,40:13～16.
100. Schagger H ,Jagow G. Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa[J]. Anal Biochem,1987,166:368～379.
101.曹佐武.有效分离1 kDa小肽的Tricine-SDS-PAGE方法[J].中国生物工程杂志,2004, 24(1):74～76.
102. Sarfo K, Greg B, et al. A novel procedure for separating small peptides on polyacrylamide gels [J].Letters in Peptide Science ,2003,10:127～133.
103. Ye M, Zou H, et al. Separation of peptides by strong cation-exchange capillary electrochromato -graphy[J].J Chromatogr,2000,869:385～394.
104. Fu H,Jin W. Peptides separation in hydrophilic interaction capillary electrochromatography[J]. Electrohoresis ,2003,24:2084～2091.
105. Chin E, et al The use of a porous geaphitic carbon column for desalting hydrophilic peptides prior to matrix assisted laser desorption/ionization time-of-flight mass spectrometry [J]. Anal Biochem, 1999, 273: 179～185.
106.肖玉秀,岳卫华,达世禄.氮杂18-冠-6键合硅胶固定相上小分子肽的高效液相色谱研究[J].氨基酸和生物资源,2000,22(2):49～53.
107. Said B, Gwenaele H , Egisto B. Separation of small cationic bioactive peptides by strongion-exchange chromatography[J]. J Chromatogr A,1996,724:137～145.
108. Desportes C ,Charpentier M, et al. Liquid chromatographic fractionation of small peptides from wine[J]. J Chromatogr A ,2000,893:281～291.
109. Roturier J, et al.Separation and identification of hydrophilic peptides in dairy products using FMOC derivatization[J]. J Chromatogr A ,1995,696:209～217.
110. Sommerer N ,Salles C, et al. Isolation of oligopeptides from the water-soluble extract of goat cheese and their identification by mass spectrometry[J]. J Agric Food Chem, 2001,49:402～408.
111. Premstaller A, Oberacher H, et al. High-performance liquid chromatography electrospray ionization mass spectrometry using mono-lithic capillary columns for proteomic studies [J].Anal Chem, 2001,73: 2390～2396.
112. Petritis K, Brussaux S, et al. Ion-pair reversed-phase liquid chromatography electrospray mass spectro -metry for the analysis of underivatized small peptides [J]. J Chromatogr A ,2002,957: 173～185.
1.阎巧娟,李道娥,刘向阳等.苜蓿叶蛋白提取工艺条件对蛋白质含量的影响[J].中国农业大学学报,1997,2(6):92～95.
2.邓勇,沈群,卢山等.叶蛋白的提取工艺[J].中国农业大学学报,1997,2(6):88～91.
3.李道娥,刘向阳,韩鲁佳,阎巧娟:加热法提取叶蛋白的工艺研究[J].农学工程学报,1998,3:238～241.
4. S.S.Fernandez, A. P. Padilla, S. Mucciarelli: protein extraction from Atriplex lampa leaves: potential use forage for animals used for human diets[J]. Plant Foods for Human Nutrition, 1999: 251～259.
5.周志宇,付华,张洪荣.苜蓿中叶蛋白提取方法的研究[J].草业科学,1999,(4):13～15.
6. Pandey V N.Srivastava A K.Yield and nutritional quality of leaf protein concontrate from Eteucaris dulcis hexsch[J].Aquat.Bot.1991,41(4):369～374.
7. Effects of some treatments on the yield and the nutritive value of Lucerne leaf protein concentrate. Jpn. J. Zooteach. Sci.1984,55(8):584～590.
8.王璋等译.食品化学[M]北京:中国轻工业出版社,2003.
9.陆健等.蛋白质纯化技术及应用[M].北京:化学工业出版社,2005.
10.杨春波等.从压块苜蓿草中提取蛋白质的工艺研究[J].食品与机械,2006,22(6):23～25.
11.杨春波.苜蓿叶蛋白的提取与应用研究[D].江南大学硕士论文,2007。
12.吴有炜.实验设计与数据处理[M].苏州:苏州大学出版社,2002,85～86.
13.刘向阳,李道娥.叶蛋白食用研究概述[J].中国农业大学学报,1997,2(6):96～100.
14. Xian-Zhi He , Richard A. Dixon. Affinity Chromatography, Substrate/Product Specificity, and Amino Acid Sequence Analysis of an IsoflavoneO-Methyltransferase from Alfalfa (Medicago sativa L.)[J]. Archives of biochemistry and biophysics. 1996,336(1):121~129.
15. Subtil J. The LPC extracts: A new resource for human feeding. Proceedings of the 5-th International Congresson Leaf Protein Research, Russia,Rostov-on-Don,1996,2:173~176.
16.秦素文,等.食用叶蛋白的制备及其有效成分分析[J]西北大学学报(自然科学版),1997,27(6):231～234.
17.王峰,刘振虎,卢欣石.苜蓿叶蛋白产品利用研究进展[J].中国草地,2005,1:53～56.
18.杨文华,林晓春,丛德馨.植物叶蛋白的生产与利用研究进展[J].哲里木畜牧学院学报,1998,9:76～80.
19. Nicholas J Adamson, Eric C Reynolds.Characterization of casein phosphopeptides prepared using alcalase[J].determination of enzyme spesificity . Enzyme and microbial technology,1996,19:202～207.
1. Serbecic N, Beutelspacher S C. Anti-oxidative vitamins prevent lipid-peroxidation and apoptosis in corneal endothelial cells[J ].Cell Tissue Res , 2005 , 320 (3) :465-475.
2. Bottino R , Balamurugan A N , Bertera S ,et al. Preser-vation of human islet cell functionalmass by anti-oxidative action of a novel SOD mimic compound [ J ] .Diabetes , 2002 , 51 ( 8) : 2561-2568.
3. Shibata N , Tomita N. The anti-oxidative properties of alpha-tocopherol in gamma-irradiated UHMWPE with respect to fatigue and oxidation resistance[J ].Biomaterials , 2005 ,26 (29) :5755-5762.
4. Sbok Hyun Nam, Sun Phil Choi , MI Young Kang , et al.Antioxidative activities of bran extracts from twenty one pigmented rice cultivars[J ]. Food Chemistry , 2006 :94 (4) :613-620.
5. Hook V. I. H. , Burton D. , Yasothornsrikul S. et al. .Proteolysis of ProPTHrP(1–141) by“Prohormone Thiol Protease”at Multibasic Residues Generates PTHrP-Related Peptides: Implications for PTHrP Peptide Production in Lung Cancer Cells[J ]. Biochemical and Biophysical Research Communications, 2001, 285:932—938.
6. Uchida K. , Kawakishi S. Sequence-dependent reactivity of histidine-containing peptides with copper(II)/ascorbate[J ]. Journal of Agricultural & Food Chemistry.1992, 40(1):13—16.
7. Muramoto K. , Chen H. M. , Yamauchi F. et al. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein [J ] . Report of the Soy Protein Research Committee ,1996, 17:23—28.
8.陈文荣,邱业先.叶蛋白资源利用现状及展望[J].食品科学, 2003,24(2)::158—161
9.傅晓.植物叶蛋白对抗脂质过氧化作用酶系统的影响[J].中国兽医科技,2003,11:49-50.
10.大连轻工业学院,等.食品分析[M].北京:中国轻工业出版社,1998.
11.中山大学.生化技术导论[M].北京:科学出版社,1979.
12. Jens Aadler-Nissen. Enzymic Hydrolysis of food proteins[M].Elsevier Applied Science Publishers , 1986.
13.王璋等译.食品化学[M]北京:中国轻工业出版社,2003.
14. Shimada K, Fujikawa K, Yahara K, Nakamura T. Antioxidative properties of xanthum on the antioxidation of soybean oil in cyclodextrin emulsion [J]. Journal of Agricultural and Food Chemistry. 1992,40(6):945～948.
15. Yamaguchi, T., Takamura, H., Matoba, T., & Terao, J. HPLC method for evaluation of thefree radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl [J]. Bioscience, Biotechnology and Biochemistry, 1998,62(6):1201–1204
16. Nicholas J Adamson, Eric C Reynolds . Characterization of casein phosphopeptides prepared using alcalase[J].determination of enzyme spesificity.Enzyme and microbial technology,1996,19:202～207.
17.王章存,姚惠源.大米蛋白质的酶法水解及其性质研究[J].中国粮油学报,2003,18(5):5～7.
18.张强,阚国仕,陈红漫.玉米抗氧化肽的分离制备及其体外抗氧化活性的研究.中国粮油学报,2005,20(5):36～39.
19. Duh, P. D., Du, P. C., & Yen, G. C. Action of methanolic extract of mung bean hulls as inhibitors of lipid peroxidation and non-lipid oxidative damage [J]. Food and Chemical Toxicology,1999,37(11), 1055-1061.
20. GrimbleG K. The significance of peptides in clinical nutrition[J]. Annu.Rev.Nuti.1994.14:419～447.
21.吕桂善,周文红,等.酪蛋白水解进程的研究[J].食品工业科技,2003,8:24～27.
22.汪建斌,邓勇. Alcalase碱性蛋白酶对大豆分离蛋白水解作用的研究[J].食品与发酵工业.2001,23(1):18-12.
1. Jang A,Lee M.Purification and identification of angiotensin converting enzyme inhibitory peptide from beef hydrolysates[J].Meat Science,2005,69:653～661.
2. Anne P L, et al.Angiotensin I converting enzyme inhibitory properties of whey pritein digists concentration and characterization of active peptides[J].Journal of Dairy Science , 2000 , 67:53～64.
3.高孔荣.食品分离技术[M].广州:华南理工大学出版社,1998.
4.刘茉娥,等.膜分离技术应用手册[M].北京:化学工业出版社,2001.
5.何炳林,黄文强.离子交换与吸附树脂.上海:上海科技教育出版社,1995.
6.屠鹏飞,等.大孔吸附树脂在中药新药研究和生产中的应用[J].世界科学技术-中医药现代化,2004,6(3):22～28.
7.赵利,王璋,等.大孔吸附树脂对酪蛋白非磷肽的脱盐和色谱分离[J].无锡轻工大学学报,2003, 22(4):69～72.
8.腾宇,邱芳萍,严铭铭,赵大庆.人参多肽的分离纯化[J].长春工业大学学报(自然科学版), 2005,26(3): 181～183.
9.刘健敏,等.大豆生理活性肽的研究酶法水解的工艺[J].无锡轻工大学学报,2004, 23(3):41～45.
10.李朝兴,等.大孔吸附树脂对绞股蓝皂甙的吸附研究[J].离子交换与吸附.1994,10(3):203～207.
11.赵亚华,等.生物化学实验技术教程[M].广州:华南理工大学出版社,2000.
12.刘祖强.离子色谱分析酱油中NaCl[J].职业与健康,2000,16(10):37～38.
13.大连轻工业学院,等.食品分析[M].北京:中国轻工业出版社,1998.
14. AACC,Cereal laboratory method,Rev,7th ED[M]. American of cereal chemists,st, paul, min, 1974,367～368.
15.张佳程,王海燕,褚庆环.发酵乳中ACE抑制剂的超滤分离[J].中国乳品工业,2004, 32(1):32～34.
16.邹节明,阮征,等.超滤技术分离中药有效成分的实验研究[J].中国医药学报,2003,18(2):76～81.
17. A Rao, H E Shallo, et al. Characterization of soy protein concentrate produced by membrane ultrafiltration[J]. Journal of Food Science, 2002, 67(4): 1412～1418.
18. H E Shallo, A Rao, et al. Preparation of soy protein concentrate by ultra- filtration[J]. Journal of Food Science,2001,66(2): 242～246.
19. Hua-ming Chen, et al. Structural analysis of antioxidative peptides from soybeanβ-conglycin[J]. Journal of Agriculture and Food Chemistry,1995,43:574～578.
20.陈季旺,孙庆杰,姚惠源.预分离米糠可溶性蛋白类阿片拮抗肽的超滤工艺[J].食品科技, 2003, 12:21～24.
21. Owen R. Fennema王璋,等译.食品化学[M].北京:中国轻工业,2003.
22.邓劲光,等.大孔吸附树脂对氢化可的松的吸附与洗脱性能研究[J].离子交换与吸附, 2000,16(2):134～139.
23.曾宪明.无机盐对大孔吸附树脂吸附人参总皂苷的影响[J].中国医药工业杂志,1992, 23(8): 339～342.
1. Serbecic N, Beutelspacher S C. Anti-oxidative vitamins prevent lipid-peroxidation and apoptosis in corneal endothelial cells[J ].Cell Tissue Res , 2005 , 320 (3) :465-475.
2. Schlesier K, Harwat M, Bohm V,et al. Assessment of antioxidant activity by using different in vitro methods[J]. Free Radic Res. 2002,36(2):177-187.
3. Bottino R , Balamurugan A N , Bertera S ,et al. Preser-vation of human islet cell functional mass by anti-oxidative action of a novel SOD mimic compound [ J ] .Diabetes , 2002 , 51 ( 8) :2561-2568.
4. Sbok Hyun Nam, Sun Phil Choi , MI Young Kang , et al.Antioxidative activities of bran extracts from twenty one pigmented rice cultivars[J ]. Food Chemistry , 2006 :94 (4) :613-620.
5. Hook V. I. H. , Burton D. , Yasothornsrikul S. et al. .Proteolysis of ProPTHrP(1–141) by“Prohormone Thiol Protease”at Multibasic Residues Generates PTHrP-Related Peptides: Implications for PTHrP Peptide Production in Lung Cancer Cells[J ]. Biochemical and Biophysical Research Communications, 2001, 285:932—938.
6. Shibata N, Tomita N. The anti-oxidative properties of alpha-tocopherol in gamma-irradiated UHMWPE with respect to fatigue and oxidation resistance[J ].Biomaterials , 2005 ,26 (29) :5755-5762.
7. Uchida K. , Kawakishi S. Sequence-dependent reactivity of histidine-containing peptides with copper(II)/ascorbate[J ]. Journal of Agricultural & Food Chemistry.1992, 40(1):13—16.
8. Muramoto K. , Chen H. M. , Yamauchi F. et al. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein [J ] . Report of the Soy Protein Research Committee ,1996, 17:23—28.
9. Eok Hyun Nam, Sun Phil Choi , MI Young Kang , et al. Anti-oxidative activities of bran extracts from twenty one pigmented rice cultivars[J ]. Food Chemistry , 2006 :94 (4) :613-620
10. Yen, G. C., & Chen, H. Y. Antioxidant activity of various tea extracts in relation to their antimutagenicity [J]. Journal of Agricultural and Food Chemistry, 1995, 43(1):27–32.
11. Yu, W., Zhao, Y., Xue, Z., Jin, H., & Wang, D.. The antioxidant properties of lycopene concentrate extracted from tomato paste [J]. Journal of the American Oil Chemists Society, 2001,78(7):697–701.
12. Fan Xiaobing ,Li Cijuan, Sha Danian ,et al.. The Establishment of o phenathroline Chemiluminescent System for Measuring·OH Radical [J]. Basic Medical Sciences and Clinics.1998,18(6):468～471.
13. Decker, E. A., & Welch, B. Role of ferritin as a lipid oxidation catalyst in muscle food [J].Journal of Agricultural and Food Chemistry, 1990,38(3):674–677.
14. Larrauri J A , Ruperez P, Calixto F S. Antioxidant activeity of wine pomace[J]. Am. J Enol Vitic, 1996, 47(4):369～372.
15. Dorman, H. J. D., Peltoketo, A., Hiltunen, R., & Tikkanen, M. J. Characterization of the antioxidant properties of deodourised aqueous extracts from selected Lamiaceae Herbs [J]. Food Chemistry, 2003,83(2):255-262.
16. Duh, P. D. Antioxidant activity of burdock (Arctium lappa Linne): its scavenging effect on free-radical and active oxygen [J]. Journal of the American Oil Chemist’s Society, 1998,75(4):455-461
17. Duh, P. D., Du, P. C., & Yen, G. C. Action of methanolic extract of mung bean hulls as inhibitors of lipid peroxidation and non-lipid oxidative damage [J]. Food and Chemical Toxicology,1999,37(11):1055-1061.
18. Yamaguchi, T., Takamura, H., Matoba, T., & Terao, J. HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl [J]. Bioscience, Biotechnology and Biochemistry, 1998,62(6):1201–1204.
19.荣建华,李小定,谢笔钧.大豆肽体外抗氧化效果的研究[J].食品科学.2002,23(11):118-120.
20. Dreher D, Junod AF., Role of oxygen free radicals in cancer development[J]. Eur J Cancer. 1996, 32(1):30～35
21. Afans E B, Dcrozhko A I, Brodskii A.Chelating and free radical scavenging mechanisms of inhibitory action of ruin and quercetin in lipid peroxidation[J].Biochem Pharmacol,1989, 38(11):1763～1989.
22. Halliwell, B., & Gutteridge, J. M. C. Role of free radicals and catalytic metal ions in human disease: an overview [J]. Methods in Enzymology, 1990,186:1–85.
23. Gordon, M. H.. The mechanism of the antioxidant action in vitro [M]. Food Antioxidants 1990, (pp. 1-18). New York: Elsevier Applied Science.
24. Saiga A, Tanabe S, Nishimura T.Antioxidant activity of peptides obtained from porcine myofibrillar protein by protease trement[J].J Agric Food Chem.2003,51(12),3661-3667.
25. Decker,EA, Ivanov V,Zhu BZ,et,al. Inhibition of low-density lipoprotein oxidation by carnosine and histidine[J] J Agric Food Chem. 2001,49(1):511-516.
26.程云辉.麦胚蛋白酶解物的制备、结构及其生物活性功能的研究[D].江南大学博士论文.2006.
27.李艳红.鹰嘴豆蛋白酶解物的制备及其抗氧化肽的研究. [D].江南大学博士论文.2008.
28. Sarkar, B. Metal protein interactions. Prog[J] .Food Nutr Sci.1987,11,363-400.
29. Decker EA. Antioxidant mechanisms. In C.C.Akoh & D.B.Min(Eds.),Food lipids, chemistry, nutrition, and biotechnology. New York: Marcel Dekker.1998. 397-401.
30. Vaya J, Aviram M. Nutritional antioxidants :mechanism of action, analyses of activities and medical applications[J].Curr Med Chem.2001,1(1):99-117.
1. Halliwell B. The antioxidant paradox. Lancet. 2000,355(9210):1179-1180.
2. Finkel T,Holbrook NJ. Oxidants, oxidative stress and the biology of ageing[J].Nat.2000,408(6809):239-247.
3. Ames B. Micronutrients prevent cancer and delay aging[J]. Toxicol Lett.1988,102-103:5-18.
4.王秋林,等.氧化应激状态的评价[J].中国病理生理杂志,2005,21(10):2069～2074.
5. Vassalle C, Lubrano V, Abbate A, et al. Determination of mitric plus nitrate and malondialdehyde in human plasma: analytical performance and the effect of smoking and exercise[J]. Clin Chem Lab Med,2002,40:802～809.
6.胡文琴,王恬,等.酪蛋白酶解物对小鼠抗氧化酶活性的影响[J].营养学报, 2005,27(1):54～57.
7.赵利,张维民,王杉,王璋,许时婴.酪蛋白非磷肽抗生物氧化活性的研究[J].上海交通大学学报(农业科学版),2004,22(2):130～134.
8.曾庆祝,等.扇贝边酶解物抗氧化作用研究[J].中国生化药物杂志,2005,26(2):86～89.
9.程云辉.麦胚蛋白酶解物的制备、结构及其生物活性功能的研究[D].江南大学博士论文.2006.
10.李艳红.鹰嘴豆蛋白酶解物的制备及其抗氧化肽的研究. [D].江南大学博士论文.2008.
11.鲍淑兰.超氧化物歧化酶与抗衰老功能[J].曲阜师范大学学报(自然科学版),2000,26(3):86-88.
12.吕丽爽.何首乌中二苯乙烯苷的制备及抗氧化机理研究[D].江南大学博士论文.2006.
13. Harman, D. Aging: a theory based on free radical and radiation chemistry[J].J Gerontol.1956,11(3):298-300.
14.程时.生物膜与疾病[M].北京:北京医科大学出版社,2000.44～79.
15. Sun Yung Park, et al. Effect of rutin and tannic acid supplements on cholesterol metabolism in rats[J]. Nutrition Research,2002,22:283～295.
16. Zhao K.Zhao GM,Wu D,et al. Cell-permeable peptide antioxidants targeted to inner mitochondrial membrane inhibit mitochondrial swelling, oxidative cell death, and reperfusion injury[J].J Biol Chem.2004,279(33):34682-34690.
17.方俊,卢向阳,莫瑾,等.猪血蛋白多肽对小鼠抗氧化功能的影响[J].营养学报.2006,28(6):534-535。
18.胡文琴,王恬,周岩民,等.酪蛋白酶解物对小鼠抗氧化功能的影响[J].营养学报.2005,27(6)55-57.
19. Kong BH,Xiong YL,Antioxidant activity of zein hydrolysates in a liposome system and the possible of action[J].J Agric Food Chem.1996,54(16):2621-2623.
20. Szeto HH. Cell-permeable ,Mitochondrial-targeted, Peptide Antioxidants[J].The AAPS J.2006,8(2):277-283.
1.汪家政,范明主编.蛋白质技术手册[M].北京:科学出版社.2001.
2.卞则梁,王光辉.质谱与生命科学[M].化学通报.1994,7:40-46.
3. Irvine GB. High-performance size-exclusion chromatograph of peptides[J].JBiochem Biophys Methods,2003,56:233-242.
4.赵永芳.生物化学技术原理及其应用[M].武汉:武汉大学出版社,1994.
5.向左云,郑颖,王维祥,姚光宁,杨美峰,沈居仁.蛋白质凝胶过滤色谱上样方法的改进[J].生物技术通报,2002,13(1):38-41.
6.韩冬,叶美玲,等.水溶性凝胶色谱中的非体积排阻效应[J].色谱,1995,13(6):432-436.
7. Yu L,Haley S, Perret J.et al. Free radical scavenging properties of wheat extracts[J]. J Agric Food Chem.2002.50(6):1619-1624.
8. Wang JS, Zhao MM,.Zhao QZ,et al. Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems [J]. Food Chem.2007,101(4):1658-1663.
9.李艳红.鹰嘴豆蛋白酶解物的制备及其抗氧化肽的研究[D].江南大学博士论文,2008.
10. Sun J, He H, Xie BJ.Novel antioxidant peptides from fermented mushroom Ganoderma lucidum[J].J Agric Food Chem.2004,52:6646-6652.
11. Kim SY Je JY, Kim SK. Purification and characterization of antioxidant peptide from hoki frame protein by gastrointestinal digestion[J].J Nutritional Biochem.2007,18:31-38.
12. Dan N, Ganesan R, Flood K G, et al. Determ ination of enantiomers in a synthetic argininal peptide using capillary zone electrophoresis and high-performance liquid chromatography[J]. J Chromatogr, 2000,891(1):115-120.
13. Sanz N V, Benavente F, Toro I, et al. Optimization of HPLC conditions for the separation of complex crude mixtures produced in the synthesis of therapeutic peptide hormones[J]. Chromatographia, 2001, 53(l):167-173.
14. Smith D D, Saha S, et al. Modifications to the N-term inus but not the C-term inus ofcalciteonin gene-related peptide ( 8-37 ) produce antagonists with increased affinity[J]. J Med Chem, 2003, 46(12):2427-2435.
15. Purcell A W, Zhao G L, Aguilar M I, et al. Comparison between the isocratic and gradient retention behaviour of polypeptides in reversed-phase liquid chromato- graphic environments[J]. J Chromatogr, 1999,852(1):43-51.
16. R.M.坎普等著,施蕴谕等译.蛋白质结构分析、制备、鉴定与微量测序[M].北京:科学出版社2000.
17. Sanz-Nebot V, Toro I. Garces A, et al. Separation and identification of peptide mixtures in a synthesis crude of carbetocin by liquid chromatography/electrospray ionization mass spectrometry[J].Rapid commun Mass Sp.1999,13(23):2341-2347.
18.孙自勇,吴盛,王石泉,等.液相色谱与串联质谱偶联在蛋白质序列分析中的应用[J].基础医学与临床, 2003,.23(2):126～131.
19. Chen HM, Muramoto K,Yamauchi F, et al. Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein [J]. J Agric Food Chem. 1998, 46(1): 49-53.
20. Chen HM, Muramoto K,Yamauchi F. Structural analysis of antioxidative peptides from soybeanβ-conglycinin [J]. J Agric Food Chem. 1995, 43(3): 574-578.
21. Park PJ, Jung WK, Kim SK. Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin-free egg yolk [J]. J Am Oil Chem Soc. 2001, 78(6): 651-656.
22. Pena-Ramos EA, Xiong YL and Arteaga G.E. Fractionation and characterization for antioxidant activity of hydrolysed whey protein [J]. J Sci Food Agric. 2004, 84(14): 1908-1918.
23. Tsuge N, Eikawa Y, Nomura Y, et al. Antioxidant activity of peptides prepared by enzymatic hydrolysis of egg-white albumin [J], Nippon Nogei Kagaku Kaishi. 1991, 65(11): 1635-1641.
24. Davalos A, Miguel M, Bartolome B, et al. Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis [J]. J Food Prot. 2004, 67(9): 1937-1944.
25. Suetsuna K, Ukeda H, Ochi H. Isolation and characterization of free radical scavenging activities peptides derived from casein [J]. J Nutr Biochem. 2000, 11(3): 128-131.
26. Saiga A, Tanabe S. Nishimura T. Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment [J]. J Agric Food Chem. 2003, 51(12): 3661-3667.
27. Chen HM, Muramoto K, Yamauchi F, et al. Antioxidant activity of design peptides based on the antioxidant peptide isolated from digests of a soybean protein [J]. J Agric Food Chem. 1996, 44(9): 2619-2623.
28. Rajapakse N, Mendis E, JUNG WK, et al. Purification of radical scavenging peptide from fermented mussel sauce and its antioxidant properties [J]. Food Res Int. 2005, 38(2): 175-182.
29. Hernanadez-Ledesma B, Davalos A, Bartolome B et al. Preparation of antioxidant enzymatic hydralysates fromα-Lactalbumin andβ-Lactoglobulin. Identification of active peptides by HPLC-MS/MS [J]. J Agric Food Chem. 2005, 53(3): 588-593.
2.薛正莲,刘艳,杨浩.植物叶蛋白的研究[J].安徽工程科技学院学报,2005,20(2):70～73.
3.李立人.叶蛋白的研究与开发[J].生命的化学.1992,12(2):11～13.
4.傅晓.植物叶蛋白对抗脂质过氧化作用酶系统的影响[J].中国兽医学报. 2003,11:49—50.
5. O.Aletor.Chemical composition of common leafy vegetables and functional properties of their leaf protein concentrates[J].Food Chemistry.2002,(78):63～68.
6.刘向阳,李道娥.叶蛋白食用研究概述[J].中国农业大学学报,1997,2(6):96～100.
7.杨丽娥,胡雪华.叶蛋白提取方法研究[J].上海交通大学学报,2003,21(增刊):66～81.
8.郭佩玉,葛旦之.叶蛋白工业生产技术考察团赴意大利、俄罗斯考察报告[J].中国饲料,1995,(21):38～41.
9.葛旦之.发酵酸法提取水花生叶蛋白的工业技术研究[J].中国饲料,1995,(15):12～14.
10.王晋峰,刘凌.植物叶蛋白提取技术及开发利用研究[J].草业科学,2003,20(1):7～11.
11. Walter J Bray,Catherine Humphries.Preparation of White Protein Concentrate using a Polyanionic Flocculant[J].J.Sci.Food Agric,1979,(30):171～176.
12. Werner Koschuh.Production of leaf protein concentrate from ryegrass and alfalfa :Comparison between heat coagulation centrifugation and u1trafi1tration[J].Desalination,2004,(163):253～259.
13. Taylor S L. Modification reactions and protein structure. New York,Academic Press,1994:207～255.
14. [14]Sook YK.Functional properties of proteolytic enzyme modified soy protein isolates [J].J Agric Chem,1990,38(3):651～656.
15.吴建平,丁霄霖.大豆降压肽的研制[J].中国油脂,1998,23(3):12～16.
16.黄丹妮.澳大利亚苜蓿营养价值及饲用价值研究[D].陕西:西北农林科技大学,2000.
17.何洪巨,陈杭.硒芽菜硒积累规律的研究.华北农学报,1994,9(2):72～75.
18.赵武述,任丽娟.首拾多糖的免疫增强效应.中国药理学报.1993,14(3):273～276.
19.刘凯,余书勤.苜蓿皂苷对胆固醇排泄和内皮细胞释放一氧化氮的影响徐州医学院学报,1999,19(6):442～444.
20.田丽萍,刘青广,薛琳.苜蓿蛋白营养价值的初步研究.饲料工业,2005,26(5):56～59.
21. Fasakin FA.Nutrient quality of leaf concentrates produced form water fern(Azolla Africana Desv) and duck weed(SpirodelapolyrrhizaL.Schleiden)[J]. Bioresourcetechnology, 1999,69(2): 185～187.
22.刘晓颖,姚红谊,张媛媛.苜蓿叶蛋白的分离及性质研究[J].安徽大学学报(自然科学版),1994,3:90～94.
23.周志宇,付华,张洪荣.苜蓿中叶蛋白提取方法的研究[J].草业科学,1999,16(2):13～15.
24.成明华,关东胜,吴卫化.苜蓿叶蛋白粉叶绿素的提取工艺[J].中国农业大学学报, 1998, 3(4):93～97.
25.刘晓颖葛宏华甘定娟.苜蓿叶蛋白脱色及色素的研究.安徽大学学报(自然科学版),1998,22(1):105～108.
26.郑建仙.食用蛋白新资源——叶蛋白[A].全国首届叶蛋白学术讨论会论文集[C].北京:全国饲料工业办公室,1994.68～70.
27.刘向阳,李道娥.叶蛋白食用研究概述[J].中国农业大学学报,1997,2(6):96～100.
28.刘继业.将我国叶蛋白研究与开发推进到新的阶段(代序)[A].全国首届叶蛋白学术讨论会论文集[C].北京:全国饲料工业办公室,1994.
29.陆丽霞,熊晓辉,沈爱光,沈昌.多不饱和脂肪酸研究及应用[J].中国畜产与食品, 1999, 6(3): 124～125.
30.邓勇,沈群,卢山,涂海根.叶蛋白的提取工艺[J].中国农业大学学报, 1997, 2(6):88～91.
31.冯立志.苜蓿叶蛋白饲料对产蛋鸡生产性能和鸡蛋品质的影响[J].饲料工业,1998,(5):23～24.
32. Delic I. Protein-carotenoid Concentrate from Lucerne Juice as the Source of Xanthophy and Protein for Layers [J]. Biotechnology Atocarstva,1994,(10):65～70.
33. S.Kume et al. Relationships between crude protein and mineral concentrations in alfalfa and value of alfalfa silage as a mineral source for periparturient piglet [J] .Animal feed science and technology,2001(93):157～168.
34. Mitsuaki Ohshima et al. Effect of graded levels of ethoxyquin in alfalfa leaf extracts on carotenoid and cholesterol concentration in chicks [J]. Animal feed science and technology,1996(62):141～150.
35. O DE Mathan. Large scale commercial operations in Europe. Proceedings of the Third International Conference on Leaf Protein Research, 1990.37.
36. Devadas R.P.将叶蛋白用作人的食物[A].第十五届国际草地会议论文集(下册)[C].丁广文译.北京:北京农业大学出版社,1988,(12):21～23.
37.郭佩玉.法国叶蛋白的大规模商业生产.四川草原,2003(6):20～22.
38. S.S.Fernandez, A. P. Padilla, S. Mucciarelli: protein extraction from Atriplex lampa leaves: potential use forage for animals used for human diets[J]. Plant Foods for Human Nutrition, 1999: 251～259.
39. Effects of some treatments on the yield and the nutritive value of Lucerne leaf protein concentrate. Jpn. J. Zooteach. Sci.1984,55(8):584～590.
40. Hughes J T. Isolation of an endogenous compound from the brain with the phar -macological properties similar to morphine[J].Brain Res,1975,88(3):295～298.
41. Clareand D A, Swaisgood H E. Bioactive milk peptides ,a prospectus[J]. Journal Dairy Science, 2000, 82(1):1187～1195.
42.冯秀燕,计成.寡肽在蛋白质营养中的作用[J].动物一样学报.2001,13(3):8～13.
43.王进波,刘建新.寡肽的吸收机制及其生理作用[J].饲料研究.2000,6:1～4。
44.郭智宏.肠道吸收氨基酸与肽[J].食品工业(台湾).2000,33(5):15～25.
45. Grimble G.K, Silk D.B.A. Peptides in human nutrition [J].Nutr.Res.Rev. 1989,13(5):10～14
46.程云辉,文新华.生物活性肽制备的研究进展[J].食品与机械,2001.84(4):4～7.
47.徐晓飞,林炜铁,冯杰龙.生物活性肽在药物中的应用研究进展[J].氨基酸和生物资源, 2003, 25(2):66～69.
48. Brantl V, et al. Journal Physiological chemistry,1979,360:211～216.
49. Schlimme E, Meisel H. Bioactive peptides derived from milk proteins. Structual,physiological and analytical aspects[J].Die Nahrung,1995,39:1～7.
50. Meisel H. Biochemical properties of regulatory peptides derived from milk proteins[J]. Biopolymers ,1997,43(2):119～125.
51. Meisel H , Bockelmann W. Bioactive peptides encrypted in milk proteins proeolytic activation and thropho-functional properties [J].Antonie Van Leeuwenhoek,1999,76:207～213.
52. Yoshikawa,M.and Kishi,K.et al..Immunostimulating peptide derived from soybean protein[J]. Annals New York Acad.Sci.1993,375～376.
53. Takahashi M. et al. Isolation and characterization of oryzatrnsin a novel bioactive peptideswith ileum-contracting and immunomodulating actives der -ived from rice albumin[J].Biochem and Mol Biol Int,1994,33(6):1151～1158.
54. Bubakar A, Saito T, et al. Structural analysis of new antihypertensive pepti-de derived from cheese whey protein by proteinase Kdigestion[J] Diary Sci.1998,81:3131～3138.
55. Shin-ichi F, Yoshikawa M. Opioid peptides derived from wheat gluten.their isolation and characterization[J].FEBS Letters,1992,296(1):107～111.
56. Shin-ichi F, Yoshikawa M. A novel opioid peptide derived from wheat gluten[J].FEBS Letters, 1993,316(1):17～19.
57.乐国伟,等.阿片生物活性肽的基因设计、化学合成及克隆[J].食品与生物技术,2003, 22(3):80～83.
58. M Takahashi, S Moriguchi, et al. Studies on the ileum-contracting mechanisms and identification as acomplement C3a receptor agonist of orzyatensin, a bioactives peptide derived from rice albumin[J]. Peptides, 1996,17(1):5～12.
59. Pihlanto L A. Bioactive peptide derived from bovine whey proteins opioid andACE-inhibitory peptides[J].Trends in Food Sci and Tech.2001,11:347～356.
60. Yokokawa K, et al. Peptide inhibitors for angiotensin I-converting enzyme from thermolysin digest of dried bonito.Biosci[J].Biotech.Biochem.1992,56(4):1541～1545.
61. Yamamoto N. Antihypertensive peptides derived from food proteins[J].Biopolymers,1997, 43:129～135.
62. Ujita H. Yoshikawa M. LKPNM:a prodrug-type ACE-inhibitory peptide derived from fishprotein[J]. Immunopharmacology.1999,44:123～127.
63. Chen,Y H,Liu Y H, et al. Antihypertensive effect of an enzymatic hydrolystate of chicken essence residues[J].Food Sci Technol Res,2002,8(2):144～147.
64. Matoba N, Yamada Y, et al. Designing potent derivatives of ovokinin(2-7),anantihypertensive peptide derived from ovalbumin[J].Biosci.Biotchdnol.Biochem,2001,65(3):736～739.
65. Maruyama S, et al. Angiotensin I-converting enzyme inhibitory activities of synthetic peptides related to the tandem repeated sequence of mai-ze endosperm protein[J]. Agric Biol. Chem. 1989,53:1077～1081.
66. Zae-ik Shin, Rina Yu, et al. His–His-Leu, an angiotensin I-converting enzyme inhibitor-yPeptide derived from Korean Soybean Paste.exerts Antihypertensve Activity in vivo[J].Agric Food Chem.2001,49:3004～3009.
67. Dae Young Kwon, Si Won Oh, et al. Amino acid substitution of hypocholestero-lemi peptide originated from glycinin hydrolyzate[J]. Food Science and Biotechnology,2002,11(1):55～61.
68. Rival S G, Fornaroli s, et al. Caseins and casein hydrolysates Lipoxygenaseinhibitory properties [J].J.Agric.Food.Chem,2001,49:287～292.
69. E Aida P R, Youling.L.X, et al.Fractionation and characterisation for antioxidant activity of hydrolysed whey protein[J].Journal of the Science of Food and Agriculture,2004,84:1908～1918.
70. Jae Y J, Pyo J P, Se K Kim. Antioxidant activity of a peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate[J].Food Research International, 2005, 38:45～50.
71. Hui-chun wu, Hua-ming chen, et al. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)[J]. Food Research International,2003, 36(9,10):949～957.
72. Mendis E, Rajapakse N, Se-Kwon Kim. Antioxidant properties of a radical-sca-vengingpeptide purified from enzymatically prepared fish skin gelatin hyd-rolysate[J].Journal of Agricultural & Food Chemistry,2005,53,(3):581～587.
73. Eresha Mendisa, Niranjan Rajapaksea, et al. Investigation of jumbo squid (Dosidicus gigas) skin gelatin peptides for their in vitro antioxidant effects[J].Life Sciences,2005,77:2166～2178.
74.汪和雅,王璋.牡蛎的营养成分及蛋白质酶法水解[J].水产学报,2003,27(2),67～71.
75. Niranjan Rajapakse, Mendis E, et al. Purification of a radical scavenging peptide fromfermentedmussel sauce and its antioxidant properties[J]. FoodResearch International, 2005,38,(2):175～182.
76. Won-Kyo Jung, Niranjan Rajapakse, Se-Kwon Kim. Antioxidative activity of a low molecular weight peptide derived from the sauce of fermented blue mussel, Mytilus edulis[J].Eur.Food. Res.Technol, 2005,220:535～539.
77.曾庆祝,等.扇贝边酶解物抗氧化作用研究[J].中国生化药物杂志,2005,26(2):86～89.
78. Hui chun wu, Bonnie Sun Pan, et al. Low-molecular-weight peptides as related to antioxidant properties of chicken essence[J].Journal of Food & Drug Analysis. 2005,13(2):176～183.
79. Senji S a, Yumi T a, et al. Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system[J].Food Chemistry,2004,86:99～103.
80. Chen H M, Muramoto K, et al. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of soybean proteins[J].Agric.Food Chem,1996,44:2619～2623.
81. Suetsuna K, et al.Isolation and characterization of peptides with antioxida -nt activity derived from wheat gluten[J].Food Sci.Tech.Res,2002,8(3):227～230.
82.徐力,李相鲁,等.一种新的玉米抗氧化肽的制备与结构表征[J].高等学校化学学报,2004, 25(3): 466～469.
83.程云辉.麦胚蛋白酶解物的制备、结构及其生物活性功能研究[D].江南大学博士学位论文.2006.
84.李艳红.鹰嘴豆蛋白酶解物的制备及其抗抗氧化肽的研究[D]江南大学博士学位论文.2008
85.江波,Mine Y.卵黄高磷蛋白磷酸的制备及钙给合性质的研究[J].无锡轻工业大学学报,2000,4:325～330.
86.李鹏,李祺福,等.僧帽牡蛎天然活性多肽BPO一1抗人胃腺癌BGC一823细胞活性研究[J].厦门大学学报(自然科学版),2002.41(5):6186～622
87.刘晓丹,邱凌,等.文蛤抗癌活性多肽的生理活性研究[J].厦门大学学报(自然科学版),2004, 43(4): 4326～435.
88. Jung Min see,Sang Guan You,Sang Moo Kim. Functional activities of low molecular weight peptides purified from enzymatic hydrolysates of seaweeds[J]. Journal of the Korean Society of Food Science & Nutrition,2005,34(8):1124～1129.
89. Hoo Duk Kim, Hyong Joo Lee, et al. Anticancer effects of hydrophobic peptides derived from a cheese slurry[J]. Foods & Biotechnology,1995,(4):268～272.
90. Hye Jin Yi, et al Anticancer activity of peptide fractions from egg white hydrolysate against mouse lymphoma cells[J].Food Science & Biotechnology,2003,12(3):224～227.
91. Sun-Ho Kim, Ji Yeon Kim, et al. Isolation and purification of anticancer peptides from Korean ginseng [J]. Food Science & Biotechnology,2003,12(1):79～82.
92.王贞丽,等.植物抗肿瘤活性成分研究进展[J].前卫医药杂志,1999,16(1):62～63.
93. Alfredo F. Galvez Na Chen, et al. Chemopreventive property of a soybean Peptide (Lunasin) that binds to deacetylated histones and inhibits acetylation[J]. cancer research,,2001,(61): 7473～7478.
94. Song E Kim, Tongkun Pai, Hyong Joo Lee. Cytotoxic effects of the peptides derived from traditional Korean soy sauce on tumor cell lines[J]. Food Science & Biotechnology,1998, 7(2):75～79.
95.崔剑,李兆陇,等.自由基生物抗氧化与疾病[J].清华大学学报,2000,40(6):9～12.
96.王秋林,等.氧化应激状态的评价[J].中国病理生理杂志,2005,21(10):2069-2074.
97. Regina B F, Frank J K, et al. The European perspective on vitamin E:currentknowledg-e and future research[J].Am J Clin Nutr,2002,76(4):703～716.
98.杨旭辉,等.植物源性天然抗氧化成分研究进展[J].农垦医学,2004,26(4):298～301.
99. Uchida K, Kawakishi S. Journal of Agriculture Food Chemistry[J].1992,40:13～16.
100. Schagger H ,Jagow G. Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa[J]. Anal Biochem,1987,166:368～379.
101.曹佐武.有效分离1 kDa小肽的Tricine-SDS-PAGE方法[J].中国生物工程杂志,2004, 24(1):74～76.
102. Sarfo K, Greg B, et al. A novel procedure for separating small peptides on polyacrylamide gels [J].Letters in Peptide Science ,2003,10:127～133.
103. Ye M, Zou H, et al. Separation of peptides by strong cation-exchange capillary electrochromato -graphy[J].J Chromatogr,2000,869:385～394.
104. Fu H,Jin W. Peptides separation in hydrophilic interaction capillary electrochromatography[J]. Electrohoresis ,2003,24:2084～2091.
105. Chin E, et al The use of a porous geaphitic carbon column for desalting hydrophilic peptides prior to matrix assisted laser desorption/ionization time-of-flight mass spectrometry [J]. Anal Biochem, 1999, 273: 179～185.
106.肖玉秀,岳卫华,达世禄.氮杂18-冠-6键合硅胶固定相上小分子肽的高效液相色谱研究[J].氨基酸和生物资源,2000,22(2):49～53.
107. Said B, Gwenaele H , Egisto B. Separation of small cationic bioactive peptides by strongion-exchange chromatography[J]. J Chromatogr A,1996,724:137～145.
108. Desportes C ,Charpentier M, et al. Liquid chromatographic fractionation of small peptides from wine[J]. J Chromatogr A ,2000,893:281～291.
109. Roturier J, et al.Separation and identification of hydrophilic peptides in dairy products using FMOC derivatization[J]. J Chromatogr A ,1995,696:209～217.
110. Sommerer N ,Salles C, et al. Isolation of oligopeptides from the water-soluble extract of goat cheese and their identification by mass spectrometry[J]. J Agric Food Chem, 2001,49:402～408.
111. Premstaller A, Oberacher H, et al. High-performance liquid chromatography electrospray ionization mass spectrometry using mono-lithic capillary columns for proteomic studies [J].Anal Chem, 2001,73: 2390～2396.
112. Petritis K, Brussaux S, et al. Ion-pair reversed-phase liquid chromatography electrospray mass spectro -metry for the analysis of underivatized small peptides [J]. J Chromatogr A ,2002,957: 173～185.
1.阎巧娟,李道娥,刘向阳等.苜蓿叶蛋白提取工艺条件对蛋白质含量的影响[J].中国农业大学学报,1997,2(6):92～95.
2.邓勇,沈群,卢山等.叶蛋白的提取工艺[J].中国农业大学学报,1997,2(6):88～91.
3.李道娥,刘向阳,韩鲁佳,阎巧娟:加热法提取叶蛋白的工艺研究[J].农学工程学报,1998,3:238～241.
4. S.S.Fernandez, A. P. Padilla, S. Mucciarelli: protein extraction from Atriplex lampa leaves: potential use forage for animals used for human diets[J]. Plant Foods for Human Nutrition, 1999: 251～259.
5.周志宇,付华,张洪荣.苜蓿中叶蛋白提取方法的研究[J].草业科学,1999,(4):13～15.
6. Pandey V N.Srivastava A K.Yield and nutritional quality of leaf protein concontrate from Eteucaris dulcis hexsch[J].Aquat.Bot.1991,41(4):369～374.
7. Effects of some treatments on the yield and the nutritive value of Lucerne leaf protein concentrate. Jpn. J. Zooteach. Sci.1984,55(8):584～590.
8.王璋等译.食品化学[M]北京:中国轻工业出版社,2003.
9.陆健等.蛋白质纯化技术及应用[M].北京:化学工业出版社,2005.
10.杨春波等.从压块苜蓿草中提取蛋白质的工艺研究[J].食品与机械,2006,22(6):23～25.
11.杨春波.苜蓿叶蛋白的提取与应用研究[D].江南大学硕士论文,2007。
12.吴有炜.实验设计与数据处理[M].苏州:苏州大学出版社,2002,85～86.
13.刘向阳,李道娥.叶蛋白食用研究概述[J].中国农业大学学报,1997,2(6):96～100.
14. Xian-Zhi He , Richard A. Dixon. Affinity Chromatography, Substrate/Product Specificity, and Amino Acid Sequence Analysis of an IsoflavoneO-Methyltransferase from Alfalfa (Medicago sativa L.)[J]. Archives of biochemistry and biophysics. 1996,336(1):121~129.
15. Subtil J. The LPC extracts: A new resource for human feeding. Proceedings of the 5-th International Congresson Leaf Protein Research, Russia,Rostov-on-Don,1996,2:173~176.
16.秦素文,等.食用叶蛋白的制备及其有效成分分析[J]西北大学学报(自然科学版),1997,27(6):231～234.
17.王峰,刘振虎,卢欣石.苜蓿叶蛋白产品利用研究进展[J].中国草地,2005,1:53～56.
18.杨文华,林晓春,丛德馨.植物叶蛋白的生产与利用研究进展[J].哲里木畜牧学院学报,1998,9:76～80.
19. Nicholas J Adamson, Eric C Reynolds.Characterization of casein phosphopeptides prepared using alcalase[J].determination of enzyme spesificity . Enzyme and microbial technology,1996,19:202～207.
1. Serbecic N, Beutelspacher S C. Anti-oxidative vitamins prevent lipid-peroxidation and apoptosis in corneal endothelial cells[J ].Cell Tissue Res , 2005 , 320 (3) :465-475.
2. Bottino R , Balamurugan A N , Bertera S ,et al. Preser-vation of human islet cell functionalmass by anti-oxidative action of a novel SOD mimic compound [ J ] .Diabetes , 2002 , 51 ( 8) : 2561-2568.
3. Shibata N , Tomita N. The anti-oxidative properties of alpha-tocopherol in gamma-irradiated UHMWPE with respect to fatigue and oxidation resistance[J ].Biomaterials , 2005 ,26 (29) :5755-5762.
4. Sbok Hyun Nam, Sun Phil Choi , MI Young Kang , et al.Antioxidative activities of bran extracts from twenty one pigmented rice cultivars[J ]. Food Chemistry , 2006 :94 (4) :613-620.
5. Hook V. I. H. , Burton D. , Yasothornsrikul S. et al. .Proteolysis of ProPTHrP(1–141) by“Prohormone Thiol Protease”at Multibasic Residues Generates PTHrP-Related Peptides: Implications for PTHrP Peptide Production in Lung Cancer Cells[J ]. Biochemical and Biophysical Research Communications, 2001, 285:932—938.
6. Uchida K. , Kawakishi S. Sequence-dependent reactivity of histidine-containing peptides with copper(II)/ascorbate[J ]. Journal of Agricultural & Food Chemistry.1992, 40(1):13—16.
7. Muramoto K. , Chen H. M. , Yamauchi F. et al. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein [J ] . Report of the Soy Protein Research Committee ,1996, 17:23—28.
8.陈文荣,邱业先.叶蛋白资源利用现状及展望[J].食品科学, 2003,24(2)::158—161
9.傅晓.植物叶蛋白对抗脂质过氧化作用酶系统的影响[J].中国兽医科技,2003,11:49-50.
10.大连轻工业学院,等.食品分析[M].北京:中国轻工业出版社,1998.
11.中山大学.生化技术导论[M].北京:科学出版社,1979.
12. Jens Aadler-Nissen. Enzymic Hydrolysis of food proteins[M].Elsevier Applied Science Publishers , 1986.
13.王璋等译.食品化学[M]北京:中国轻工业出版社,2003.
14. Shimada K, Fujikawa K, Yahara K, Nakamura T. Antioxidative properties of xanthum on the antioxidation of soybean oil in cyclodextrin emulsion [J]. Journal of Agricultural and Food Chemistry. 1992,40(6):945～948.
15. Yamaguchi, T., Takamura, H., Matoba, T., & Terao, J. HPLC method for evaluation of thefree radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl [J]. Bioscience, Biotechnology and Biochemistry, 1998,62(6):1201–1204
16. Nicholas J Adamson, Eric C Reynolds . Characterization of casein phosphopeptides prepared using alcalase[J].determination of enzyme spesificity.Enzyme and microbial technology,1996,19:202～207.
17.王章存,姚惠源.大米蛋白质的酶法水解及其性质研究[J].中国粮油学报,2003,18(5):5～7.
18.张强,阚国仕,陈红漫.玉米抗氧化肽的分离制备及其体外抗氧化活性的研究.中国粮油学报,2005,20(5):36～39.
19. Duh, P. D., Du, P. C., & Yen, G. C. Action of methanolic extract of mung bean hulls as inhibitors of lipid peroxidation and non-lipid oxidative damage [J]. Food and Chemical Toxicology,1999,37(11), 1055-1061.
20. GrimbleG K. The significance of peptides in clinical nutrition[J]. Annu.Rev.Nuti.1994.14:419～447.
21.吕桂善,周文红,等.酪蛋白水解进程的研究[J].食品工业科技,2003,8:24～27.
22.汪建斌,邓勇. Alcalase碱性蛋白酶对大豆分离蛋白水解作用的研究[J].食品与发酵工业.2001,23(1):18-12.
1. Jang A,Lee M.Purification and identification of angiotensin converting enzyme inhibitory peptide from beef hydrolysates[J].Meat Science,2005,69:653～661.
2. Anne P L, et al.Angiotensin I converting enzyme inhibitory properties of whey pritein digists concentration and characterization of active peptides[J].Journal of Dairy Science , 2000 , 67:53～64.
3.高孔荣.食品分离技术[M].广州:华南理工大学出版社,1998.
4.刘茉娥,等.膜分离技术应用手册[M].北京:化学工业出版社,2001.
5.何炳林,黄文强.离子交换与吸附树脂.上海:上海科技教育出版社,1995.
6.屠鹏飞,等.大孔吸附树脂在中药新药研究和生产中的应用[J].世界科学技术-中医药现代化,2004,6(3):22～28.
7.赵利,王璋,等.大孔吸附树脂对酪蛋白非磷肽的脱盐和色谱分离[J].无锡轻工大学学报,2003, 22(4):69～72.
8.腾宇,邱芳萍,严铭铭,赵大庆.人参多肽的分离纯化[J].长春工业大学学报(自然科学版), 2005,26(3): 181～183.
9.刘健敏,等.大豆生理活性肽的研究酶法水解的工艺[J].无锡轻工大学学报,2004, 23(3):41～45.
10.李朝兴,等.大孔吸附树脂对绞股蓝皂甙的吸附研究[J].离子交换与吸附.1994,10(3):203～207.
11.赵亚华,等.生物化学实验技术教程[M].广州:华南理工大学出版社,2000.
12.刘祖强.离子色谱分析酱油中NaCl[J].职业与健康,2000,16(10):37～38.
13.大连轻工业学院,等.食品分析[M].北京:中国轻工业出版社,1998.
14. AACC,Cereal laboratory method,Rev,7th ED[M]. American of cereal chemists,st, paul, min, 1974,367～368.
15.张佳程,王海燕,褚庆环.发酵乳中ACE抑制剂的超滤分离[J].中国乳品工业,2004, 32(1):32～34.
16.邹节明,阮征,等.超滤技术分离中药有效成分的实验研究[J].中国医药学报,2003,18(2):76～81.
17. A Rao, H E Shallo, et al. Characterization of soy protein concentrate produced by membrane ultrafiltration[J]. Journal of Food Science, 2002, 67(4): 1412～1418.
18. H E Shallo, A Rao, et al. Preparation of soy protein concentrate by ultra- filtration[J]. Journal of Food Science,2001,66(2): 242～246.
19. Hua-ming Chen, et al. Structural analysis of antioxidative peptides from soybeanβ-conglycin[J]. Journal of Agriculture and Food Chemistry,1995,43:574～578.
20.陈季旺,孙庆杰,姚惠源.预分离米糠可溶性蛋白类阿片拮抗肽的超滤工艺[J].食品科技, 2003, 12:21～24.
21. Owen R. Fennema王璋,等译.食品化学[M].北京:中国轻工业,2003.
22.邓劲光,等.大孔吸附树脂对氢化可的松的吸附与洗脱性能研究[J].离子交换与吸附, 2000,16(2):134～139.
23.曾宪明.无机盐对大孔吸附树脂吸附人参总皂苷的影响[J].中国医药工业杂志,1992, 23(8): 339～342.
1. Serbecic N, Beutelspacher S C. Anti-oxidative vitamins prevent lipid-peroxidation and apoptosis in corneal endothelial cells[J ].Cell Tissue Res , 2005 , 320 (3) :465-475.
2. Schlesier K, Harwat M, Bohm V,et al. Assessment of antioxidant activity by using different in vitro methods[J]. Free Radic Res. 2002,36(2):177-187.
3. Bottino R , Balamurugan A N , Bertera S ,et al. Preser-vation of human islet cell functional mass by anti-oxidative action of a novel SOD mimic compound [ J ] .Diabetes , 2002 , 51 ( 8) :2561-2568.
4. Sbok Hyun Nam, Sun Phil Choi , MI Young Kang , et al.Antioxidative activities of bran extracts from twenty one pigmented rice cultivars[J ]. Food Chemistry , 2006 :94 (4) :613-620.
5. Hook V. I. H. , Burton D. , Yasothornsrikul S. et al. .Proteolysis of ProPTHrP(1–141) by“Prohormone Thiol Protease”at Multibasic Residues Generates PTHrP-Related Peptides: Implications for PTHrP Peptide Production in Lung Cancer Cells[J ]. Biochemical and Biophysical Research Communications, 2001, 285:932—938.
6. Shibata N, Tomita N. The anti-oxidative properties of alpha-tocopherol in gamma-irradiated UHMWPE with respect to fatigue and oxidation resistance[J ].Biomaterials , 2005 ,26 (29) :5755-5762.
7. Uchida K. , Kawakishi S. Sequence-dependent reactivity of histidine-containing peptides with copper(II)/ascorbate[J ]. Journal of Agricultural & Food Chemistry.1992, 40(1):13—16.
8. Muramoto K. , Chen H. M. , Yamauchi F. et al. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein [J ] . Report of the Soy Protein Research Committee ,1996, 17:23—28.
9. Eok Hyun Nam, Sun Phil Choi , MI Young Kang , et al. Anti-oxidative activities of bran extracts from twenty one pigmented rice cultivars[J ]. Food Chemistry , 2006 :94 (4) :613-620
10. Yen, G. C., & Chen, H. Y. Antioxidant activity of various tea extracts in relation to their antimutagenicity [J]. Journal of Agricultural and Food Chemistry, 1995, 43(1):27–32.
11. Yu, W., Zhao, Y., Xue, Z., Jin, H., & Wang, D.. The antioxidant properties of lycopene concentrate extracted from tomato paste [J]. Journal of the American Oil Chemists Society, 2001,78(7):697–701.
12. Fan Xiaobing ,Li Cijuan, Sha Danian ,et al.. The Establishment of o phenathroline Chemiluminescent System for Measuring·OH Radical [J]. Basic Medical Sciences and Clinics.1998,18(6):468～471.
13. Decker, E. A., & Welch, B. Role of ferritin as a lipid oxidation catalyst in muscle food [J].Journal of Agricultural and Food Chemistry, 1990,38(3):674–677.
14. Larrauri J A , Ruperez P, Calixto F S. Antioxidant activeity of wine pomace[J]. Am. J Enol Vitic, 1996, 47(4):369～372.
15. Dorman, H. J. D., Peltoketo, A., Hiltunen, R., & Tikkanen, M. J. Characterization of the antioxidant properties of deodourised aqueous extracts from selected Lamiaceae Herbs [J]. Food Chemistry, 2003,83(2):255-262.
16. Duh, P. D. Antioxidant activity of burdock (Arctium lappa Linne): its scavenging effect on free-radical and active oxygen [J]. Journal of the American Oil Chemist’s Society, 1998,75(4):455-461
17. Duh, P. D., Du, P. C., & Yen, G. C. Action of methanolic extract of mung bean hulls as inhibitors of lipid peroxidation and non-lipid oxidative damage [J]. Food and Chemical Toxicology,1999,37(11):1055-1061.
18. Yamaguchi, T., Takamura, H., Matoba, T., & Terao, J. HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl [J]. Bioscience, Biotechnology and Biochemistry, 1998,62(6):1201–1204.
19.荣建华,李小定,谢笔钧.大豆肽体外抗氧化效果的研究[J].食品科学.2002,23(11):118-120.
20. Dreher D, Junod AF., Role of oxygen free radicals in cancer development[J]. Eur J Cancer. 1996, 32(1):30～35
21. Afans E B, Dcrozhko A I, Brodskii A.Chelating and free radical scavenging mechanisms of inhibitory action of ruin and quercetin in lipid peroxidation[J].Biochem Pharmacol,1989, 38(11):1763～1989.
22. Halliwell, B., & Gutteridge, J. M. C. Role of free radicals and catalytic metal ions in human disease: an overview [J]. Methods in Enzymology, 1990,186:1–85.
23. Gordon, M. H.. The mechanism of the antioxidant action in vitro [M]. Food Antioxidants 1990, (pp. 1-18). New York: Elsevier Applied Science.
24. Saiga A, Tanabe S, Nishimura T.Antioxidant activity of peptides obtained from porcine myofibrillar protein by protease trement[J].J Agric Food Chem.2003,51(12),3661-3667.
25. Decker,EA, Ivanov V,Zhu BZ,et,al. Inhibition of low-density lipoprotein oxidation by carnosine and histidine[J] J Agric Food Chem. 2001,49(1):511-516.
26.程云辉.麦胚蛋白酶解物的制备、结构及其生物活性功能的研究[D].江南大学博士论文.2006.
27.李艳红.鹰嘴豆蛋白酶解物的制备及其抗氧化肽的研究. [D].江南大学博士论文.2008.
28. Sarkar, B. Metal protein interactions. Prog[J] .Food Nutr Sci.1987,11,363-400.
29. Decker EA. Antioxidant mechanisms. In C.C.Akoh & D.B.Min(Eds.),Food lipids, chemistry, nutrition, and biotechnology. New York: Marcel Dekker.1998. 397-401.
30. Vaya J, Aviram M. Nutritional antioxidants :mechanism of action, analyses of activities and medical applications[J].Curr Med Chem.2001,1(1):99-117.
1. Halliwell B. The antioxidant paradox. Lancet. 2000,355(9210):1179-1180.
2. Finkel T,Holbrook NJ. Oxidants, oxidative stress and the biology of ageing[J].Nat.2000,408(6809):239-247.
3. Ames B. Micronutrients prevent cancer and delay aging[J]. Toxicol Lett.1988,102-103:5-18.
4.王秋林,等.氧化应激状态的评价[J].中国病理生理杂志,2005,21(10):2069～2074.
5. Vassalle C, Lubrano V, Abbate A, et al. Determination of mitric plus nitrate and malondialdehyde in human plasma: analytical performance and the effect of smoking and exercise[J]. Clin Chem Lab Med,2002,40:802～809.
6.胡文琴,王恬,等.酪蛋白酶解物对小鼠抗氧化酶活性的影响[J].营养学报, 2005,27(1):54～57.
7.赵利,张维民,王杉,王璋,许时婴.酪蛋白非磷肽抗生物氧化活性的研究[J].上海交通大学学报(农业科学版),2004,22(2):130～134.
8.曾庆祝,等.扇贝边酶解物抗氧化作用研究[J].中国生化药物杂志,2005,26(2):86～89.
9.程云辉.麦胚蛋白酶解物的制备、结构及其生物活性功能的研究[D].江南大学博士论文.2006.
10.李艳红.鹰嘴豆蛋白酶解物的制备及其抗氧化肽的研究. [D].江南大学博士论文.2008.
11.鲍淑兰.超氧化物歧化酶与抗衰老功能[J].曲阜师范大学学报(自然科学版),2000,26(3):86-88.
12.吕丽爽.何首乌中二苯乙烯苷的制备及抗氧化机理研究[D].江南大学博士论文.2006.
13. Harman, D. Aging: a theory based on free radical and radiation chemistry[J].J Gerontol.1956,11(3):298-300.
14.程时.生物膜与疾病[M].北京:北京医科大学出版社,2000.44～79.
15. Sun Yung Park, et al. Effect of rutin and tannic acid supplements on cholesterol metabolism in rats[J]. Nutrition Research,2002,22:283～295.
16. Zhao K.Zhao GM,Wu D,et al. Cell-permeable peptide antioxidants targeted to inner mitochondrial membrane inhibit mitochondrial swelling, oxidative cell death, and reperfusion injury[J].J Biol Chem.2004,279(33):34682-34690.
17.方俊,卢向阳,莫瑾,等.猪血蛋白多肽对小鼠抗氧化功能的影响[J].营养学报.2006,28(6):534-535。
18.胡文琴,王恬,周岩民,等.酪蛋白酶解物对小鼠抗氧化功能的影响[J].营养学报.2005,27(6)55-57.
19. Kong BH,Xiong YL,Antioxidant activity of zein hydrolysates in a liposome system and the possible of action[J].J Agric Food Chem.1996,54(16):2621-2623.
20. Szeto HH. Cell-permeable ,Mitochondrial-targeted, Peptide Antioxidants[J].The AAPS J.2006,8(2):277-283.
1.汪家政,范明主编.蛋白质技术手册[M].北京:科学出版社.2001.
2.卞则梁,王光辉.质谱与生命科学[M].化学通报.1994,7:40-46.
3. Irvine GB. High-performance size-exclusion chromatograph of peptides[J].JBiochem Biophys Methods,2003,56:233-242.
4.赵永芳.生物化学技术原理及其应用[M].武汉:武汉大学出版社,1994.
5.向左云,郑颖,王维祥,姚光宁,杨美峰,沈居仁.蛋白质凝胶过滤色谱上样方法的改进[J].生物技术通报,2002,13(1):38-41.
6.韩冬,叶美玲,等.水溶性凝胶色谱中的非体积排阻效应[J].色谱,1995,13(6):432-436.
7. Yu L,Haley S, Perret J.et al. Free radical scavenging properties of wheat extracts[J]. J Agric Food Chem.2002.50(6):1619-1624.
8. Wang JS, Zhao MM,.Zhao QZ,et al. Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems [J]. Food Chem.2007,101(4):1658-1663.
9.李艳红.鹰嘴豆蛋白酶解物的制备及其抗氧化肽的研究[D].江南大学博士论文,2008.
10. Sun J, He H, Xie BJ.Novel antioxidant peptides from fermented mushroom Ganoderma lucidum[J].J Agric Food Chem.2004,52:6646-6652.
11. Kim SY Je JY, Kim SK. Purification and characterization of antioxidant peptide from hoki frame protein by gastrointestinal digestion[J].J Nutritional Biochem.2007,18:31-38.
12. Dan N, Ganesan R, Flood K G, et al. Determ ination of enantiomers in a synthetic argininal peptide using capillary zone electrophoresis and high-performance liquid chromatography[J]. J Chromatogr, 2000,891(1):115-120.
13. Sanz N V, Benavente F, Toro I, et al. Optimization of HPLC conditions for the separation of complex crude mixtures produced in the synthesis of therapeutic peptide hormones[J]. Chromatographia, 2001, 53(l):167-173.
14. Smith D D, Saha S, et al. Modifications to the N-term inus but not the C-term inus ofcalciteonin gene-related peptide ( 8-37 ) produce antagonists with increased affinity[J]. J Med Chem, 2003, 46(12):2427-2435.
15. Purcell A W, Zhao G L, Aguilar M I, et al. Comparison between the isocratic and gradient retention behaviour of polypeptides in reversed-phase liquid chromato- graphic environments[J]. J Chromatogr, 1999,852(1):43-51.
16. R.M.坎普等著,施蕴谕等译.蛋白质结构分析、制备、鉴定与微量测序[M].北京:科学出版社2000.
17. Sanz-Nebot V, Toro I. Garces A, et al. Separation and identification of peptide mixtures in a synthesis crude of carbetocin by liquid chromatography/electrospray ionization mass spectrometry[J].Rapid commun Mass Sp.1999,13(23):2341-2347.
18.孙自勇,吴盛,王石泉,等.液相色谱与串联质谱偶联在蛋白质序列分析中的应用[J].基础医学与临床, 2003,.23(2):126～131.
19. Chen HM, Muramoto K,Yamauchi F, et al. Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein [J]. J Agric Food Chem. 1998, 46(1): 49-53.
20. Chen HM, Muramoto K,Yamauchi F. Structural analysis of antioxidative peptides from soybeanβ-conglycinin [J]. J Agric Food Chem. 1995, 43(3): 574-578.
21. Park PJ, Jung WK, Kim SK. Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin-free egg yolk [J]. J Am Oil Chem Soc. 2001, 78(6): 651-656.
22. Pena-Ramos EA, Xiong YL and Arteaga G.E. Fractionation and characterization for antioxidant activity of hydrolysed whey protein [J]. J Sci Food Agric. 2004, 84(14): 1908-1918.
23. Tsuge N, Eikawa Y, Nomura Y, et al. Antioxidant activity of peptides prepared by enzymatic hydrolysis of egg-white albumin [J], Nippon Nogei Kagaku Kaishi. 1991, 65(11): 1635-1641.
24. Davalos A, Miguel M, Bartolome B, et al. Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis [J]. J Food Prot. 2004, 67(9): 1937-1944.
25. Suetsuna K, Ukeda H, Ochi H. Isolation and characterization of free radical scavenging activities peptides derived from casein [J]. J Nutr Biochem. 2000, 11(3): 128-131.
26. Saiga A, Tanabe S. Nishimura T. Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment [J]. J Agric Food Chem. 2003, 51(12): 3661-3667.
27. Chen HM, Muramoto K, Yamauchi F, et al. Antioxidant activity of design peptides based on the antioxidant peptide isolated from digests of a soybean protein [J]. J Agric Food Chem. 1996, 44(9): 2619-2623.
28. Rajapakse N, Mendis E, JUNG WK, et al. Purification of radical scavenging peptide from fermented mussel sauce and its antioxidant properties [J]. Food Res Int. 2005, 38(2): 175-182.
29. Hernanadez-Ledesma B, Davalos A, Bartolome B et al. Preparation of antioxidant enzymatic hydralysates fromα-Lactalbumin andβ-Lactoglobulin. Identification of active peptides by HPLC-MS/MS [J]. J Agric Food Chem. 2005, 53(3): 588-593.