萝卜籽粕蛋白质的组成及功能性质

摘要

以萝卜籽粕为原料,提取了其中的蛋白质;根据溶解性,萝卜籽粕蛋白中的清、球、谷、醇溶蛋白被分离;用氨基酸自动分析仪测定了萝卜籽粕蛋白的氨基酸组成;物理化学方法测定萝卜籽粕蛋白的功能性质以及体外清除1,1-二苯基-2-三硝基苯肼自由基、?OH、NO2-、H2O2的能力.结果表明:萝卜籽粕蛋白中球、谷、清和醇溶蛋白含量分别占总蛋白质的44%、33%、21%和2%;萝卜籽粕蛋白含18 种氨基酸,第一限制氨基酸为蛋氨酸,其氨基酸评分为57.萝卜籽粕蛋白具有很好的功能性质及抗氧化能力,表明有很高的开发价值.%This study aimed at the extraction, fractionation and functional characterization of proteins from radish seed meal. According to their solubility, albumin, globulin, glutelin and prolamin were separated from radish seed meal. The amino acid composition of the protein isolate extracted from radish seed meal was determined with an automatic amino acid analyzer and its functional properties and 1,1-diphenyl-2-picrylhydrazyl free radicals, ·OH, NO2- and H2O2scavenging capacity of in vitro were analyzed by physical and chemical methods.Results showed that globulin,glutelin,albumin and prolamin accounted for 44%, 33%, 21% and 2% of the total proteins in radish seed meal. Eighteen amino acids were detected in the protein isolate, and the first limiting amino acid was methionine with an amino acid score of 57. From this study, we concluded that radish seed meal proteins have good functional properties and antioxidant capacity and thus can be regarded as a potentially valuable resource that can be developed into high-value products.