单 位：
安徽农业大学茶与食品科技学院,安徽省食品安全分析与检测重点实验室;安徽农业大学茶与食品科技学院
摘 要：
通过碱性蛋白酶酶解脱脂米糠蛋白制得脱脂米糠抗氧化肽(DRBAP),用DEAE-52、SephadexG-15纯化DRBAP,薄层层析鉴定其纯度。通过亚油酸体系中抗氧化能力、自由基捕获能力、金属离子螯合力等不同的实验体系研究其纯化组分的体外抗氧化活性,同时分析了其氨基酸组分和分子量分布情况。结果表明,分离纯化得到抗氧化活性较高的组分G4,较纯化前的DRBAP其对铁离子的螯合率提高了近11%,对DPPH自由基、·OH、O2-·清除率依次提高了20%、9%、16%,在亚油酸体系中吸光值下降了0.7,其主要氨基酸成分为Asp、Glu、Leu、Phe、Arg、Pro,相对分子质量小于1000u的比例达到90.83%,分子量小于500u的达到14.38%。
译 名：
Study on purification of defatted rice bran antioxidant peptide
作 者：
XU Ya-yuan;ZHOU Yi-bin;WAN Miao;JIN Xin;Tea & Food Science and Technology College of Anhui Agriculture University,Key Laboratory of Food Safety Detection and Analysis of Anhui Province;
关键词：
defatted rice bran antioxidant peptide;;purification;;antioxidant activity
摘 要：
Defatted rice bran antioxidant peptide(DRBAP) was produced by hydrolyzing defatted rice bran protein with Alcalase,and was purified with DEAE-52 and SephadexG-15 column chromatograph,then identify its purity through thin-layer chromatogram.Its antioxidant activity was investigated in several experimental systems in vitro such as antioxidant activity in linoleic acid system,free radical scavenging capacity and ferrous ion-chelating effect.The amino acid profile and molecular weight distribution were analysed.The result showed that fraction G4 with higher antioxidant activities was purified.Contrast with unpurified DRBAP,Ferrous ion- chelating effect of G4 improved 11 percent as well as its light absorption value linoleic acid system decreased 0.7,and its scavenging activity of DPPH·,·OH and O2-· improved 20%,9%,16%,respectively.Asp,Glu,Leu,Phe,Arg and Pro were the major constituent amino acids.The molecular weight distribution profile of G4 exhibited that the ratio,with molecular weight low than 1000u and 500u,was 90.83% and 14.38%,respectivily.
