食品与发酵工业 >

2022 , Vol. 48 >Issue 18: 227 - 234

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029069

研究报告

三种甘草种子蛋白的提取方法、结构及抗氧化活性比较研究

  • 则拉莱·司玛依 ,
  • 帕尔哈提·柔孜 ,
  • 吾哈丽妮萨·麦麦提托合提 ,
  • 古丽米热·阿巴拜克日 ,
  • 邓杰 ,
  • 杨晓君
展开
  • (新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
第一作者:硕士研究生(帕尔哈提·柔孜副教授为通信作者,E-mail:parhatruzi@126.com)

收稿日期: 2021-08-24

  修回日期: 2021-10-04

  网络出版日期: 2022-10-17

基金资助

新疆维吾尔自治区“天山青年计划”青年博士科技人才培养项目(2019Q074)

收起

The comparative study of the extraction method, structure, and antioxidant activities of three Glycyrrhiza seed protein

  • ZELALAI Simayi ,
  • PARHAT Rozi ,
  • WUGULINISA Maimaitituoheti ,
  • GULIMIRE Ababaikeri ,
  • DENG Jie ,
  • YANG Xiaojun
Expand
  • (College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052, China)

Received date: 2021-08-24

  Revised date: 2021-10-04

  Online published: 2022-10-17

Fold

摘要

以3种甘草(乌拉尔甘草、胀果甘草及光果甘草)种子为原料,通过水提法、乙醇提取法、醋酸提取法、碱溶酸沉法、磷酸盐缓冲液提取法提取蛋白,以提取率与含量为指标进行比较,选出最佳提取方法。通过红外光谱和扫描电镜分析甘草种子蛋白的结构特征,并通过研究对不同自由基的清除率测定其抗氧化活性。结果表明,水提法较适用于甘草种子蛋白的提取,其蛋白含量分别为36.54、30.80、30.12 mg/mL;3种蛋白的红外光谱均显出了典型的蛋白吸收峰,具有α-螺旋和β-折叠结构;扫描电镜-X射线能谱结果显示,3种甘草种子蛋白均较好地保留了蛋白的纤维结构,并且均含有一定含量的磷元素;当样品质量浓度为1.0 mg/mL时,乌拉尔甘草种子蛋白的清除DPPH自由基、羟自由基的能力与总还原能力均为最高,分别为92.37%、77.30%和2.344,胀果甘草次之,光果甘草为最低。由此可见,甘草种子蛋白具有较高的抗氧化活性。该研究可为深入探究和开发甘草种子资源提供理论依据。

关键词： 甘草种子; 蛋白; 提取:结构表征; 抗氧化活性

本文引用格式

则拉莱·司玛依 , 帕尔哈提·柔孜 , 吾哈丽妮萨·麦麦提托合提 , 古丽米热·阿巴拜克日 , 邓杰 , 杨晓君 . 三种甘草种子蛋白的提取方法、结构及抗氧化活性比较研究[J]. 食品与发酵工业, 2022 , 48(18) : 227 -234 . DOI: 10.13995/j.cnki.11-1802/ts.029069

Abstract

Three kinds of Glycyrrhiza (Glycyrrhiza uralensis, Glycyrrhiza inflata, and Glycyrrhiza glabra) seeds were used as raw materials to extract protein by water extraction, ethanol extraction, acetic acid extraction, alkali dissolution and acid precipitation, and PBS extraction. The extraction rate and content were compared to select the best extraction method. The structural characteristics of Glycyrrhiza seed proteins were analyzed by FT-IR and SEM, and their antioxidant activity was determined by studying the scavenging rate of different free radicals. The results showed that the water extraction method was more suitable for extracting protein from Glycyrrhiza seed proteins, and its protein content was 36.54, 30.80, and 30.12 mg/mL respectively. The infrared absorption values of the three proteins all showed typical protein absorption peaks, with α-helix and β-sheet structure. The results of SEM- X ray energy spectrum showed that all the three kinds of Glycyrrhiza seed proteins kept the fiber structure of the protein well, and all contained a certain amount of phosphorus. When the sample concentration was 1.0 mg/mL, the ability of scavenging DPPH radical and ·OH radical and total reducing ability of Glycyrrhiza uralensis seed protein were the highest, 92.37%, 77.30% and 2.344 respectively, followed by Glycyrrhiza inflata and Glycyrrhiza glabra. Therefore, Glycyrrhiza seed proteins had high antioxidant activity. This study could provide a theoretical basis for further research and development of Glycyrrhiza seed resources.

Key words： Glycyrrhiza seeds; protein; extraction; structural characterization; antioxidant activity

参考文献

[1] 王琼, 李捷, 司马依·合斯莱提.新疆甘草资源开发利用现状与保护措施[J].草食家畜, 2018(2):52-56.
WANG Q, LI J, SIMAYI H.Utilization status and protection measures for licorice resources in Xinjiang[J].Grass-Feeding Livestock, 2018(2):52-56.
[2] 包芳, 李羽涵, 杨志刚.甘草代谢组学的研究进展[J].中草药, 2018, 49(19):4 662-4 669.
BAO F, LI Y H, YANG Z G.Advances in metabolomics research of Glycyrrhizae Radix et Rhizoma[J].Chinese Traditional and Herbal Drugs, 2018, 49(19):4 662-4 669.
[3] 张明发, 沈雅琴.甘草及甘草酸类成分抗病毒性肺炎的药理作用研究进展[J].药物评价研究, 2020, 43(7):1 452-1 468.
ZHANG M F, SHEN Y Q.Research progress on pharmacologic effects of licorice and glycyrrhizic acids against virus pneumonia[J].Drug Evaluation Research, 2020, 43(7):1 452-1 468.
[4] 周外民, 赵富明, 李榜龙, 等.甘草酸二胺在普通型新型冠状病毒肺炎患者治疗中的临床价值[J].病毒学报, 2020, 36(2):160-164.
ZHOU W M, ZHAO F M, LI B L, et al.Clinical value of diammonium glycyrrhizinate in treatment of COVID-19[J].Chinese Journal of Virology, 2020, 36(2):160-164.
[5] 郭娅娅, 徐立然, 吴少天, 等.中医药辨治艾滋病的临床研究概况[J].广州中医药大学学报, 2020, 37(1):190-194.
GUO Y Y, XU L R, WU S T, et al.Overview of clinical trials of acquired immune deficiency syndrome treated by Chinese medicine[J].Journal of Guangzhou University of Traditional Chinese Medicine, 2020, 37(1):190-194.
[6] 蒲洁莹, 何莉, 吴思宇, 等.甘草属植物中三萜类化合物的抗病毒作用研究进展[J].病毒学报, 2013, 29(6):673-679.
PU J Y, HE L, WU S Y, et al.Anti-virus research of triterpenoids in licorice[J].Chinese Journal of Virology, 2013, 29(6):673-679.
[7] 徐谓, 李洪军, 贺稚非.甘草提取物在食品中的应用研究进展[J].食品与发酵工业, 2016, 42(10):274-281.
XU W, LI H J, HE Z F.Research advances in application of licorice extracts as food additives[J].Food and Fermentation Industries, 2016, 42(10):274-281.
[8] 高蕾蕾, 李迎秋.植物蛋白的研究进展[J].江苏调味副食品, 2018, 35(4):6-10;16.
GAO L L, LI Y Q.Research progress of plant protein[J].Jiangsu Condiment Subsidiary Food, 2018, 35(4):6-10;16.
[9] 吕凯波, 吕述权, 朱家乐.不同提取方式对红花籽粕蛋白提取率及其功能特性的影响[J].食品科技, 2020, 45(7):249-254.
LYU K B, LYU S Q, ZHU J L.Effects of different extraction methods on extraction yield and functional properties of protein from safflower seed meal[J].Food Science and Technology, 2020, 45(7):249-254.
[10] 乔杨波, 庄蕾, 黄伟华, 等.植物蛋白多肽的研究进展[J].中国调味品, 2021, 46(5):175-178;197.
QIAO Y B, ZHUANG L, HUANG W H, et al.Research progress of plant protein polypeptides[J].China Condiment, 2021, 46(5):175-178;197.
[11] 高琦, 刘梓蘅, 耿艺, 等.响应面优化花生叶可溶性蛋白提取工艺及抗氧化活性分析[J].核农学报, 2020, 34(4):796-804.
GAO Q, LIU Z H, GENG Y, et al.Optimization of the extraction process of soluble protein from peanut leaf by response surface methodology and its antioxidant activity[J].Journal of Nuclear Agricultural Sciences, 2020, 34(4):796-804.
[12] 龙国徽. 大豆蛋白的结构特征与营养价值的关系[D].长春:吉林农业大学, 2015.
LONG G H.Structural properties of soy protein and its relationship to the nutritional value[D].Changchun:Jilin Agricultural University, 2015.
[13] 李梁, 李慧萍, 邵颖, 等.不同提取方法对东北林蛙皮胶原蛋白理化特性的影响[J].食品工业科技, 2016, 37(14):142-147.
LI L, LI H P, SHAO Y, et al.Effects of different methods on physico-chemical properties of collagen deprived from Rana chensinensis (Rana dybowskii) skins[J].Science and Technology of Food Industry, 2016, 37(14):142-147.
[14] ORCHARD T S, LARSON J C, ALGHOTHANI N, et al.Magnesium intake, bone mineral density, and fractures:Results from the Women′s Health Initiative Observational Study[J].The American Journal of Clinical Nutrition, 2014, 99(4):926-933.
[15] 周丽卿, 杜双奎, 赵佳, 等.响应面法优化鹰嘴豆蛋白提取工艺[J].食品科学, 2012, 33(8):66-70.
ZHOU L Q, DU S K, ZHAO J, et al.Optimization of chickpea protein extraction using response surface methodology[J].Food Science, 2012, 33(8):66-70.
[16] 陈晓萌, 王常青, 訾艳, 等.2种红芸豆蛋白的提取及组分分析[J].食品科学, 2015, 36(2):149-154.
CHEN X M, WANG C Q, ZI Y, et al.Extraction and analysis of proteins from red kidney beans from different growing regions[J].Food Science, 2015, 36(2):149-154.
[17] 冯玉超, 王长远, 李玉琼, 等.芸豆蛋白与糖基化芸豆蛋白结构与功能特性研究[J].中国食品学报, 2019, 19(7):99-107.
FENG Y C, WANG C Y, LI Y Q, et al.Studies on the structure and functional characteristics of the kidney bean protein and the modified kidney bean protein[J].Journal of Chinese Institute of Food Science and Technology, 2019, 19(7):99-107.
[18] 丁原全, 李瑞海.甘草、生姜和大枣配伍前后18种氨基酸含量变化及其机制初探[J].中国药师, 2020, 23(2):370-372.
DING Y Q, LI R H.Study on the content changes of 18 amino acids before and after the compatibility of licorice, ginger and jujube and the underlying mechanisms[J].China Pharmacist, 2020, 23(2):370-372.
[19] 李杨, 闫世长, 齐宝坤, 等.绿原酸改性黑芸豆蛋白抗氧化活性与乳化性能研究[J].农业机械学报, 2020, 51(5):356-362.
LI Y, YAN S Z, QI B K, et al.Emulsifying properties and antioxidant activities of black kidney bean protein modified by chlorogenic acid[J].Transactions of the Chinese Society for Agricultural Machinery, 2020, 51(5):356-362.
[20] 李婷, 任虹, 王丹丹, 等.4种花生粕蛋白的理化性质及功能特性研究[J].中国粮油学报, 2016, 31(11):37-42.
LI T, REN H, WANG D D, et al.Physicochemical and functional properties of 4 peanut meal protein[J].Journal of the Chinese Cereals and Oils Association, 2016, 31(11):37-42.
[21] 曲柳青, 崔素萍, 韩晶, 等.英国红芸豆蛋白抗氧化肽的分离纯化及体外活性研究[J].中国食品学报, 2018, 18(12):164-169.
QU L Q, CUI S P, HAN J, et al.Research on purification and antioxidative activity in vitro of peptides prepared from the British red kidney bean[J].Journal of Chinese Institute of Food Science and Technology, 2018, 18(12):164-169.
[22] 柴美灵, 李娜, 乔宏萍, 等.Box-Behnken法优化甘草多糖提取工艺及其体外抗氧化活性分析[J].食品工业科技, 2021,42(23):192-200.
CHAI M L, LI N, QIAO H P, et al.Application of Box-Behnken design for ultrasonic-assisted extraction of Glycyrrhiza polysaccharide and its antioxidant activity analysis in vitro[J].Science and Technology of Food Industry, 2021,42(23):192-200.
[23] MUTAILLIFU P, BOBAKULOV K, ABUDUWAILI A, et al.Structural characterization and antioxidant activities of a water soluble polysaccharide isolated from Glycyrrhiza glabra[J].International Journal of Biological Macromolecules, 2020, 144:751–759.
[24] ROZI P, ABUDUWAILI A, MA S J, et al.Isolations, characterizations and bioactivities of polysaccharides from the seeds of three species Glycyrrhiza[J].International Journal of Biological Macromolecules, 2020, 145:364-371.
[25] 毛小雨, 许馨予, 杨鹄隽, 等.紫花芸豆蛋白体外消化产物的抗氧化活性及结构特征分析[J].食品科学, 2021, 42(3):56-62.
MAO X Y, XU X Y, YANG H J, et al.Antioxidant activity and structural characteristics of in vitro digestion products of purple speckled kidney bean (Phaseolus vulgaris L.) protein[J].Food Science, 2021, 42(3):56-62.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司