花椒籽壳蛋白与籽仁蛋白理化性质分析
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摘要
以花椒籽为原料,主要研究花椒籽仁与籽壳脱脂后的基本化学成分、蛋白等电点、氨基酸组成、亚基组成以及蛋白组分等理化性质的差异。结果显示,脱脂后的花椒籽仁和籽壳中蛋白质含量分别为61. 17%、8. 54%,其蛋白等电点分别为3. 5、4. 5。花椒籽仁脱脂粉的氨基酸总量为43g/100 g,必需氨基酸占总量的27. 31%,籽壳脱脂粉的氨基酸总量为4. 07 g/100 g,必需氨基酸占总量的26. 78%,两者主要的氨基酸为天冬氨酸、谷氨酸和精氨酸。采用Osborne法对蛋白分类,花椒籽仁中清蛋白、球蛋白、谷蛋白、醇溶蛋白的含量分别为7. 76%、72. 06%、15. 80%、1. 22%,籽壳中相对应的蛋白含量分别为13. 12%、56. 54%、21. 45%、3. 25%。SDS-PAGE电泳分析表明:花椒籽仁粗蛋白有7个条带,相对分子质量在0～66. 200 k Da之间,籽壳粗蛋白有2个条带,相对分子质量在18. 400～35. 000 k Da之间;花椒籽仁4种蛋白组分相对分子质量较小,亚基相对分子质量分布在0～45 k Da之间,花椒籽壳4种蛋白组分分布范围较小,亚基相对分子质量分布在14. 4～35 k Da之间。
Taking Zanthoxylum armatum seed as the material,the physicochemical properties including the basic chemical composition,protein isoelectric point,amino acid composition,subunit composition and protein component of the defatted Zanthoxylum armatum seed shell and kernel were mainly studied.The results showed that the protein contents of the defatted Zanthoxylum armatum seed shell and kernel were 61.17% and 8.54%,and the protein isoelectric points were 3.5 and 4.5,respectively.The total amino acid content of the defatted seed kernel powder was 43 g/100 g,and its essential amino acid accounted for 27.31% of the total amount.The total amino acid content of the defatted seed shell powder was 4.07 g/100 g,and its essential amino acid accounted for 26.78% of the total amount.The main amino acids of the defatted seed shell and kernel were aspartic acid,glutamic acid and arginine.The protein was classified by Osborne method,and the contents of albumin,globulin,gluten and gliadin in defatted seed kernel were 7.76%,72.06%,15.80% and 1.22%,respectively.The corresponding protein contents in defatted seed shell were 13.12%,56.54%,21.45% and 3.25%,respectively.SDS-PAGE analysis showed that there were seven bands of crude protein in defatted seed kernel,and the relative molecular weight ranged from 0 to 66.200 kDa;the crude protein in defatted seed shell had two bands,and the relative molecular weight was18.400-35.000 k Da.The relative molecular weights of four protein components in seed kernel were small,and the relative molecular weight distribution of their subunits was 0-45 kDa.The distribution of the four protein components of the defatted seed shell was small,and the relative molecular weight distribution of their subunits was 14.4-35 kDa.
Taking Zanthoxylum armatum seed as the material,the physicochemical properties including the basic chemical composition,protein isoelectric point,amino acid composition,subunit composition and protein component of the defatted Zanthoxylum armatum seed shell and kernel were mainly studied.The results showed that the protein contents of the defatted Zanthoxylum armatum seed shell and kernel were 61.17% and 8.54%,and the protein isoelectric points were 3.5 and 4.5,respectively.The total amino acid content of the defatted seed kernel powder was 43 g/100 g,and its essential amino acid accounted for 27.31% of the total amount.The total amino acid content of the defatted seed shell powder was 4.07 g/100 g,and its essential amino acid accounted for 26.78% of the total amount.The main amino acids of the defatted seed shell and kernel were aspartic acid,glutamic acid and arginine.The protein was classified by Osborne method,and the contents of albumin,globulin,gluten and gliadin in defatted seed kernel were 7.76%,72.06%,15.80% and 1.22%,respectively.The corresponding protein contents in defatted seed shell were 13.12%,56.54%,21.45% and 3.25%,respectively.SDS-PAGE analysis showed that there were seven bands of crude protein in defatted seed kernel,and the relative molecular weight ranged from 0 to 66.200 kDa;the crude protein in defatted seed shell had two bands,and the relative molecular weight was18.400-35.000 k Da.The relative molecular weights of four protein components in seed kernel were small,and the relative molecular weight distribution of their subunits was 0-45 kDa.The distribution of the four protein components of the defatted seed shell was small,and the relative molecular weight distribution of their subunits was 14.4-35 kDa.
引文
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[3]寇明钰.花椒籽蛋白质分离提取及功能性质的研究[D].重庆:西南大学,2006.
[4]张岱,张智猛,丁红.花生贮藏蛋白质亚基构成、缺失与籽粒主要品质间关系研究[J].中国粮油学报,2018,33(1):55-60.
[5]PREECE K E,HOOSHYAR N,ZUIDAM N J. Whole soybean protein extraction processes:a review[J]. Innov Food Sci Emerg,2017,43:163-172.
[6]TAN S H,MAILER R J,BLANCHARD C L,et al. Emulsifying properties of proteins extracted from Australian canola meal[J]. LWT-Food Sci Techol Int,2014,57(1):376-382.
[7]杨令叶,田呈瑞,权麻玉.大红袍花椒籽种仁蛋白的分类研究[J].中国油脂,2008,33(9):16-20.
[8]GRINTZALIS K,CHRISTOS D G. An accurate and sensitive Coomassie Brilliant Blue G-250-based assay for protein determination[J]. Anal Biochem, 2015, 480:28-30.
[9] ZHU K X,ZHOU H M,QIAN H F. Proteins extracted from defatted wheat germ:nutritional and structural properties[J]. Cereal Chem,2006,83(1):69-75.
[10]李超,蒲彪,刘兴艳.响应面法优化花椒籽仁蛋白质盐提工艺条件[J].中国油脂,2017,42(6):97-99.
[11]李兰青子,邓宇,冯建敏.用花椒残渣制作絮凝剂的初步研究[J].水处理技术,2006,32(1):66-68.
[12]张志峰.纤维素改性研究进展[J].化工进展,2010,29(8):1493-1499.
[13]王锐清,郭盛.花椒果皮与种子营养类化学成分分析与资源价值评价[J].食品工业科技,2017,21(38):5-10.
[14]杨林,郝艳玲.汉源六镇花椒营养成分比较研究[J].北方园艺,2013(21):18-22.
[15]刘志同.中国植物油料蛋白生产现状与发展趋势[J].中国油脂,2004,29(10):5-10.
[16] SIKALIDIS A K. Amino acids and immune response:a role for cysteine,glutamine,phenylalanine,tryptophan and arginine in T-cell function and cancer[J]. Pathol Oncol Res,2015,21(1):9-17.
[17]肖潇,尹胜.四种植物蛋白的成分与营养学特性分析[J].食品科学技术学报,2016,34(3):61-66.
[18]王章存,康艳玲.国内外谷物蛋白发展概况[J].中国食品添加剂,2006(5):110-112.
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