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投稿时间：2023-03-15
投稿时间：2023-03-15
中文摘要: 为改善川芎蛋白（Ligusticum chuanxiong protein，LCP）的溶解性，提高其抗氧化性，采用响应面法优化川芎蛋白-葡聚糖（dextran，Dex）共聚物的制备工艺，并对所得川芎蛋白-葡聚糖共聚物（glycosylated Ligusticum chuanxiong protein，GLCP）的抗氧化性进行研究。结果表明，GLCP 的最佳制备工艺为底物质量比Dex∶LCP=1.8∶1、溶液pH9、反应时间153 min、加热温度74 ℃。在此条件下，共聚物的接枝度为（35.21±0.12）%。电泳结果表明，LCP 与Dex 共价结合，且GLCP 分子量大于LCP；扫描电镜结果表明，LCP 呈近圆球形，而GLCP 表面结构变得疏松多孔，呈蜂窝状；红外光谱结果表明：糖基化改变了LCP 的二级结构。相较LCP，GLCP 抗氧化性明显提高，当浓度为1 mg/mL 时，羟自由基清除率为（65.91±1.93）%，ABTS+自由基清除率为（81.80±2.18）%。
Abstract:Response surface methodology was employed to optimize the preparation conditions of Ligusticum chuanxiong protein （LCP）-dextran （Dex）conjugate，so as to improve the solubility and antioxidant activity of LCP.Furthermore，the antioxidant activity of glycosylated L.chuanxiong protein（GLCP）was investigated.The results showed that the optimal preparation conditions were as follows：substrate mass ratio Dex∶LCP of 1.8∶1，pH9，153 min，and 74 ℃，under which the degree of grafting of the obtained conjugate was （35.21±0.12）%.SDS-PAGE showed that the molecular weight of GLCP was higher than that of LCP.The results of scanning electron microscopy showed that the LCP was nearly spherical，and GLCP had a honeycomb surface structure which was incompact and porous.The results of Fourier transform infrared spectroscopy（FTIR）showed that glycosylation changed the secondary structure and significantly improved the antioxidant activity of LCP.Compared with LCP，1 mg/mL GLCP showed the scavenging abilities on hydroxyl and ABTS free radicals was（65.91±1.93）% and（81.80±2.18）%，respectively.
keywords: Ligusticum chuanxiong protein dextran glycosylation process optimization antioxidant activity
文章编号：202317014 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（82060643）；贵州省科技计划项目（黔科合平台人才[2021]5621 号）
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