该文通过醇碱法、碱法和酸法提取青稞酒糟蛋白,利用蛋白纯化仪纯化青稞酒糟蛋白,对纯化后的蛋白进行定性定量分析,进行醒酒实验和体外抗氧化活性实验。结果表明,醇碱法提取蛋白得率高于其他2种方法,得率为(7.52±0.12)%;定性定量分析中共鉴定到29种蛋白,与碱法比较醇碱法差异表达蛋白11种,差异蛋白主要与微生物代谢、氧化磷酸化、次生代谢物的生物合成有关;此外,当多肽质量浓度10 mg/mL时,对乙醇脱氢酶的激活效果最优,为(22.58±0.53)%,当青稞酒糟多肽浓度为21 μg/L时,对DPPH自由基、羟自由基和超氧阴离子自由基的清除率分别为(70.76±1.35)%、(52.05±2.09)%和(55.88±1.99)%。该研究结果表明青稞酒糟多肽具有良好的醒酒活性和抗氧化性,为后续研究青稞酒糟多肽的功能性提供了参考。
Highland barley fermentation spent (HBFS) is a wine spent from pure grain, which is rich in nutrients, including high quality proteins, and can be used to prepare peptides. To further investigate the functional activity of HBFS peptides, HBFS proteins were extracted by alcohol-base, alkali and acid methods, purified using a protein purifier, and the purified proteins were analyzed qualitatively and quantitatively, and sobriety and in vitro antioxidant activity experiments were carried out. The results showed that the yield of protein extraction by the alcohol-base method was higher than that of the other two methods, with a yield of (7.52±0.12)%. Twenty-nine proteins were identified in the qualitative and quantitative analysis, and eleven proteins were differentially expressed by the alcohol-base method compared with the alkaline method. The differential proteins were mainly related to microbial metabolism, oxidative phosphorylation and biosynthesis of secondary metabolites. In addition, the optimal effect on ADH activation was (22.58±0.53)% at a peptide concentration of 10 mg/mL. And when the peptide concentration was 21 μg/L, the scavenging effects on DPPH radical, ·OH and ·O-2 were (70.76±1.35)%, (52.05±2.09)% and (55.88±1.99)%, respectively. The results validate the possibility of functional active peptide extraction in HBFS and also provide a reference for subsequent studies on the functionality of HBFS peptides.
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