以猕猴桃籽粕为研究对象,根据溶解性的不同,从中分离出了水溶性蛋白、盐溶性蛋白、醇溶性蛋白及碱溶性蛋白,并对各蛋白组分抗氧化活性进行了研究。结果表明:猕猴桃籽中主要蛋白为水溶性蛋白和碱溶性蛋白,分别占其总蛋白质的32.06%和32.26%,其次是醇溶性蛋白和盐溶性蛋白,分别占总蛋白质的1.45%和1.04%。4种不同溶解性的猕猴桃籽蛋白均具有一定的体外抗氧化作用,各蛋白质组分的总抗氧化能力呈现较好的量效关系:4种蛋白抗氧化活性由强到弱的顺序依次为醇溶性蛋白﹥水溶蛋白、盐溶性蛋白﹥碱溶性蛋白;在0.02~1 mg/mL范围内,除醇溶蛋白外,其余3种蛋白对DPPH自由基的清除能力均呈现良好的量效关系,且水溶性蛋白﹥盐溶性蛋白﹥碱溶性蛋白。因此,猕猴桃籽蛋白质可作为一种潜在的天然抗氧剂进行深入研究。

Four types of kiwi fruit seed protein,including water-soluble,salt-soluble,ethanol-soluble and alkalisoluble protein were extracted by their different dissolving abilities. The antioxidant activities were investigated. The result showed that the contents of alkali-soluble protein,water-soluble protein,ethanol-soluble protein and salt-souble protein were 32. 26%,32. 06%,1. 45%,1. 04%,respectively. All four protein components from kiwi fruit seed had antioxidant activity. The total Antioxidant activity from strong to weak was in the following order: ethanol-soluble protein > water-soluble protein > salt-souble protein > salt-souble protein. The linear range of scavenging power on DPPH was 0. 02 ~ 1 mg / mL. In the range,the scavenging power on DPPH from strong to weak was in the following order: water-soluble protein > salt-souble protein > salt-souble protein. Therefore,kiwi fruit seed protein have the potential as natural antioxidant.