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投稿时间：2020-05-13
投稿时间：2020-05-13
中文摘要: 采用连续提取法提取莜麦球蛋白、谷蛋白-1、水溶性清蛋白和谷蛋白-2，分析4种蛋白质对亚铁离子的螯合能力，最终筛选出莜麦谷蛋白-1的螯合能力最高（螯合率为29.55%）。以莜麦谷蛋白-1酶解物（naked oat glutelin-1 hydrolysates，NOG-1H）为原料制备肽-亚铁螯合物，并探讨酶的种类、亚铁离子用量、螯合时间等因素对NOG-1H亚铁离子螯合能力的影响。结果表明，莜麦谷蛋白-1经碱性蛋白酶结合风味蛋白酶水解后，水解产物的水解度（15.32%）和亚铁离子螯合能力（45.26%）均最高；当螯合时间为90 min，pH值为2.0、温度为30°C、亚铁离子浓度为1.25 mg/mL时，NOG-1H均表现出较高的亚铁离子螯合率。
Abstract:Four kinds of protein fractions included water soluble albumin，globulin，gultelin-1 and glutelin-2 were extracted continuously from deoiled naked oats，respectively.The ferrous chelating capacity of these protein fractions was studied，and the results showed that the naked oat glutelin-1（NOG-1）demonstrated the highest chelating ability（29.55%）.Then NOG-1 was hydrolyzed by different enzymes，the hydrolysates were collected and used to prepare peptide-ferrous chelate.The effects of enzymes varies，ferrous usage and time on chelating activity of NOG-1 hydrolysates （NOG-1H）were studied，too.The results showed that NOG-1 hydrolyzed by alcalase and flavourzyme exhibited the highest hydrolysis degree（15.32%）and ferrous chelating capacity（45.26%）.Moreover，NOG-1H exhibited high chelating capacity when chelating time was 90 min，pH2.0，30℃，and concentration of ferrous ion was 1.25 mg/mL.
文章编号：202106007 中图分类号： 文献标志码：
基金项目:山西省自然科学基金面上项目（201901D111287）
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