以葛根为原料,提取葛根蛋白组分,对其进行体外抗氧化活性研究,采用SDS-PAGE和傅里叶红外光谱(Fourier infrared spectroscopy,FT-IR)对葛根蛋白组分进行亚基、结构分析,对谷蛋白进行功能特性研究。结果表明,谷蛋白的DPPH自由基、ABTS阳离子自由基及·OH清除率均可达90%以上,其IC50值分别为0.118、0.089、0.217 mg/mL,还原能力也较高,为1.33;亚基分析结果显示,葛根醇溶蛋白无条带,葛根清蛋白在10~55 kDa均有分布,葛根球蛋白主要分布于10~25 kDa,葛根谷蛋白主要分布于33~25 kDa;氨基酸分析结果显示,4种葛根分级蛋白的氨基酸含量不同,其中葛根谷蛋白的氨基酸含量最高。FT-IR显示蛋白组分均有典型的蛋白吸收峰。谷蛋白的功能特性研究表明,pH值、温度及离子强度对葛根谷蛋白的持水(油)性、乳化及乳化稳定性、起泡及起泡稳定性有明显影响。
The protein was extracted from Pueraria lobata, and its antioxidant activity in vitro was studied. The subunit, structure, and amino acid composition of Pueraria lobata protein were analyzed by SDS-PAGE electrophoresis and Fourier infrared spectroscopy (FT-IR). Results showed that the DPPH free radicals, ABTS cationic radicals, and ·OH scavenging rates of glutenin were more than 90%, its IC50 values were 0.039, 0.089, and 0.217 mg/mL, reduction ability with a value of 1.33. The subunit analysis showed that there was no band of Puerarin gliadin, Puerarin albumin was distributed in the range of 10-55 kDa, Pueraria globulin was mainly distributed in 10-25 kDa, and Puerarin glutenin was mainly distributed in 33-25 kDa. The results of the amino acid analysis showed that the amino acid contents of the four Pueraria grading proteins were different, and the amino acid content of Pueraria glutelin was the highest. FT-IR showed that the protein components had typical protein absorption peaks. The functional properties of kudzu glutelin showed that pH, temperature, and ionic strength had obvious effects on the kudzu glutelin, such as water-holding (oil), emulsification and emulsification stability, and foaming and foaming stability.
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