摘要
藜麦(Chenopodium quinoa Willd.)是新近引入我国的一种高蛋白作物,其醇溶蛋白的含量较高(12 g/100 g),极具开发潜力。该研究首先从脱脂藜麦粉中提取醇溶蛋白,采用十二烷基磺酸钠-聚丙烯酰胺凝胶电泳分析其分子质量与亚基构成,然后分析其氨基酸组成、抗氧化性、乳化性和乳化稳定性。结果表明,藜麦醇溶蛋白分子质量约为9.74 kDa,其中富含谷氨酸和天冬氨酸,其必需氨基酸总和为20.36 g/100 g,显著高于世界卫生组织与联合国粮农组织的推荐值。藜麦醇溶蛋白有较强的还原力,对Fe^(2+)具有很强的络合能力,质量浓度为0.3 mg/mL时,其络合率达到83.60%。藜麦醇溶蛋白对ABTS阳离子自由基的清除能力也较强(89.60%);具有一定的超氧化物歧化酶活性[清除超氧阴离子(·O_(2)^(-))自由基能力]和羟自由基(·OH)清除能力;具有较好的乳化性(943.32 m^(2)/g)和乳化稳定性(54.68%)。综上,藜麦醇溶蛋白具有合理的氨基酸组成、较高的抗氧化活性和乳化性能,更兼资源丰富,有被开发为天然营养强化剂、抗氧化剂和乳化剂的潜力。
Quinoa is a new crop that is rich in protein and introduced into China in recent years.Quinoa has great potential for its high content of prolamine.But the data referring to quinoa prolamine is limited.In this study,prolamine was extracted from defatted quinoa powder.The SDS-PAGE analysis was used to investigate the molecular and subunits composition of quinoa prolamine.Moreover,the amino acid composition,antioxidant activity and emulsion properties of quinoa prolamine were studied.The results showed that the molecular weight of quinoa prolamine was about 9.74 kDa and the total essential amino acid of quinoa prolamine was 20.36 g/100 g,which was higher than that required by FAO/WHO.Moreover,quinoa prolamine showed a high chelating ability of Fe^(2+)(83.60%at 0.3 mg/mL),and certain scavenging activity on superoxide radical and hydroxyl radical.Quinoa prolamine also had strong reducing power and scavenging ability of ABTS cation radical(89.60%).In addition,quinoa prolamine demonstrated high emulsifying capacity index(943.32 m^(2)/g)and emulsion stability(54.68%).These results demonstrated that quinoa prolamine had a balanced amino acid composition,high antioxidant activity and emulsion properties.Besides,quinoa prolamine had a high annual yield.Therefore,quinoa prolamine has the potential to be developed as natural nutritional supplement,antioxidant and emulsifier.These results provided theoretical basis for the development and utilization of quinoa prolamine.
作者
刘乐
李艳
连加达
张颖
郑亚军
LIU Le;LI Yan;LIAN Jiada;ZHANG Ying;ZHENG Yajun(Food Science College,Shanxi Normal University,Taiyuan 030092,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第13期181-187,共7页
Food and Fermentation Industries
基金
山西省自然科学基金面上项目(201901D111287)
海南省重点研发项目(ZDYF2017061)。
