| 魏连会.汉麻籽抗氧化肽的制备与氨基酸序列分析[J].中国油脂,2022,47(4):36~40.[WEI Lianhui.Preparation and amino acid sequence analysis of antioxidant peptides from hemp seeds[J].China Oils and Fats,2022,47(4):36~40.] |
| 汉麻籽抗氧化肽的制备与氨基酸序列分析 |
| Preparation and amino acid sequence analysis of antioxidant peptides from hemp seeds |
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| DOI： |
| 中文关键词: 汉麻籽多肽 抗氧化活性 氨基酸序列 |
| 英文关键词:hemp seed polypeptides antioxidant activity amino acid sequence |
| 基金项目:黑龙江省科学院青年创新基金杰青项目（CXJQ 2021DQ01）；大庆市指导性科技计划项目（zd-2020-84） |
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| 中文摘要: |
| 为开发具有较好抗氧化活性的植物源蛋白肽，采用木瓜蛋白酶和中性蛋白酶复合酶法水解汉麻籽粕获得汉麻籽蛋白水解物，经膜分离技术得到4种不同分子质量的多肽组分。通过DPPH自由基清除率、总还原力的测定，评价不同多肽组分的抗氧化活性，并对抗氧化活性最强的多肽组分进行氨基酸序列分析。结果显示：低分子质量的汉麻籽多肽组分具有更好的抗氧化活性，其中HP-Ⅳ组分（分子质量＜1 kDa）的抗氧化活性最强；HP-Ⅳ组分中丰度较高的6个肽段的分子质量分别为 364.84、539.77、630.30、662.33、718.90、827.41 Da，氨基酸序列分别为NRDDMRER、ANQLDQFSR、NPEDEFEQLRREGGRG、NHNNQLDLTPR、TVNSYNLPILRF、VSLLDTSNVNNQLDDNPRRFY。汉麻籽蛋白水解物，尤其是分子质量小于1 kDa的多肽组分可作为功能性成分用于抗氧化相关功能食品和保健品的开发。 |
| 英文摘要: |
| In order to explore plant-derived protein peptides with good antioxidant activities, hemp seed meal was hydrolyzed by papain and neutral protease to obtain hemp seed protein hydrolysate, and four kinds of polypeptide component with different molecular weights were obtained by membrane separation technology. The antioxidant activity of different polypeptide components was evaluated by the determination of DPPH radical scavenging rate and total reducing power. The amino acid sequence of the polypeptide component with the strongest antioxidant activity was analyzed. The results showed that low molecular weight hemp seed polypeptide component had better antioxidant activity, and the antioxidant activity of HP-Ⅳ component (molecular weight <1 kDa) was the strongest. Six peptides with high abundance in HP-Ⅳ component were 364.84,539.77,630.30,662.33,718.90,827.41 Da, and their amino acid sequence were NRDDMRER, ANQLDQFSR, NPEDEFEQLRREGGRG, NHNNQLDLTPR, TVNSYNLPILRF, VSLLDTSNVNNQLDDNPRRFY, respectively. It is suggested that hemp seed meal protein hydrolysates, especially polypeptide component with molecular weight less than 1 kDa, may be used as functional components in the development of antioxidant related functional foods and health care products. |
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