裸燕麦球蛋白的分离纯化及其抗氧化活性研究.PDFVIP

※基础研究 食品科学 2011, Vol. 32, No. 01 31 蔺 瑞，张美莉﹡，张家超 ( 内蒙古农业大学食品科学与工程学院，内蒙古 呼和浩特 010018) 采用 Osborne 法提取裸燕麦球蛋白，利用盐析、SephadexG-100 凝胶过滤层析、SDS电泳等方法进 一步纯化，并对各球蛋白组分进行抗氧化能力的研究。结果表明：裸燕麦球蛋白的硫酸铵饱和度为 60% 。在柱层 析分离条件下(洗脱速度为 3～7mL/10min ，缓冲溶液为蒸馏水) ，得到的组分I 分子质量范围分布在 44 、34～29 、 25kD ，组分II 分子质量范围分布在 25 、23 、19kD 。组分I 清除 3 种自由基的作用较强，清除·O H 、O2 ·、 DPPH 自由基的IC50 分别为 3.73 、0.016 、1.033mg/mL，其中对O2 ·清除能力大于VC 对 O2 ·的清除能力。组 分 II 清除 3 种自由基能力均低于分离组分 I 、盐析后球蛋白和球蛋白粗提物。 裸燕麦；球蛋白；纯化；抗氧化 Purification and Antioxidant Activity of Globulins from Naked Oat Seeds LIN Rui ，ZHANG Mei-li* ，ZHANG Jia-chao (College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China) Abstract ：A crude globulin extract from naked oat seeds was prepared by Osborne method and purified by salting-out and Sephadex G-100 gel filtration chromatography, and the crude extract was separated into two fractions (I and II). The crude globulin extract, its salting-out purification product and fractions I and II were subjected to SDSanalysis and antioxidant activity evaluation. Oat seed globulins exhibited 60% degree of saturation with ammonium sulphate. The molecular weight distribution of fraction I consisted of 44, 34 －29kD and25 kD, and that of fraction I was 25, 23, 19 kD. Among the four materials, fraction I had the strongest scavenging effect on hydroxyl, superoxide anion and DPPH free radicals, with IC50 values of 3.73, 0.016 mg/mL and 1.033 mg/mL, respectively, and its hydroxyl free radical scavenging effect was higher than that of VC. However, the free radical scavenging effect of fraction II was lower than those of all three other materials. Key words ：naked oat ；globulin ；puri