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从油茶饼粕中分离纯化蛋白质,研究其体外抗氧化活性。以逐步提取法确定茶粕蛋白各组分含量,结果茶粕蛋白以水溶性组分为主,试验占总蛋白的71.55%。NaCl溶液、Tris-HCl溶液和磷酸缓冲盐溶液3种提取剂对茶粕水溶性蛋白的提取率为分别为24.3%,69.86%和54.91%,确定以Tris-HCl溶液来提取茶粕蛋白。茶粕粗蛋白经DEAE-Sephadex A-25阴离子交换柱和Sephadex G-50凝胶柱纯化,得到茶粕分离蛋白组分COP,经SDS-PAGE电泳分析,COP组分为茶粕蛋白中最主要的组分,其分子质量在10~14 ku之间。体外抗氧化实验表明,COP组分对自由基DPPH、·OH均有较明显的清除作用,且存在剂量效应关系。此外,COP组分具有较强的螯合金属离子的能力。茶粕蛋白具有较强的抗氧化活性,在抗氧化和保健食品方面具有开发潜力。
Proteins were isolated and purified from Camellia cake, and its antioxidant activity in vitro was studied. The contents of the components of tea meal protein were determined by stepwise extraction. The results showed that the components of tea meal protein were water-soluble, which accounted for 71.55% of the total protein. The extraction rate of water-soluble protein from tea cake was 24.3%, 69.86% and 54.91% with NaCl, Tris-HCl and phosphate-buffered saline, respectively. The extraction of tea protein with Tris-HCl solution was confirmed. The crude protein of tea cake was purified by DEAE-Sephadex A-25 anion exchange column and Sephadex G-50 gel column to obtain the protein component of tea cake, COP. SDS-PAGE analysis showed that the COP component was the most important Of the components, the molecular mass of 10 ~ 14 ku. Antioxidant experiments in vitro showed that the COP component had obvious scavenging effects on free radical DPPH, · OH, and there was a dose-response relationship. In addition, the COP component has a strong ability to chelate metal ions. Tea meal protein has strong anti-oxidant activity and has potential for development in anti-oxidant and health food products.