Food and Fermentation Industries >

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

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

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
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  • (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

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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

Cite this article

ZELALAI Simayi , PARHAT Rozi , WUGULINISA Maimaitituoheti , GULIMIRE Ababaikeri , DENG Jie , YANG Xiaojun . The comparative study of the extraction method, structure, and antioxidant activities of three Glycyrrhiza seed protein[J]. Food and Fermentation Industries, 2022 , 48(18) : 227 -234 . DOI: 10.13995/j.cnki.11-1802/ts.029069

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