具有抗氧化活性乳清发酵物的组分分析

吉林大学学报(工学版) ›› 2012, Vol. 42 ›› Issue (增刊1): 444-448.

具有抗氧化活性乳清发酵物的组分分析

王昕¹, 侯聚敏¹, 丛宪玲²

1. 吉林大学生物与农业工程学院,长春 130022;
2. 吉林大学中日联谊医院,长春 130033

收稿日期:2012-03-21 出版日期:2012-09-01 发布日期:2012-09-01
通讯作者: 丛宪玲(1967-),女,副教授.研究方向:皮肤抗衰老医学.E-mail:congxl888@hotmail.com E-mail:congxl888@hotmail.com
作者简介:王昕(1970-),女,副教授.研究方向:食品生物技术.E-mail:wx@jlu.edu.cn
基金资助:
现代农业产业技术体系建设专项基金项目(CARS-37);科学前沿与交叉学科创新项目(200903276).

Composition analysis of the whey fermentation product with the antioxidant activity

WANG Xin¹, HOU Ju-min¹, CONG Xian-ling²

1. College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China;
2. Sino-Japanese Friendship Hospital, Jilin University, Changchun 130033, China

Received:2012-03-21 Online:2012-09-01 Published:2012-09-01

摘要/Abstract

摘要： 利用乳酸菌对乳清蛋白进行发酵,检测发酵物的抗氧化能力。以DPPH自由基清除率为指标,测得其对DPPH自由基清除率为66.95%,经5 kDa超滤后,分级产物对DPPH自由基的清除率提高至79%。经Tricine-SDS-PAGE电泳分析可知,具有抗氧化活性的乳清肽相对分子量小于2 kDa。对发酵产物的氨基酸分析发现,与抗氧化活性关系密切的疏水性氨基酸、芳香族氨基酸的含量占总含量的70.17%,表现出显著的抗氧化活性。同时,其营养成分丰富,富含人体所需的必需氨基酸,适宜作为功能性食品开发。

关键词: 乳清蛋白, 抗氧化肽, DPPH自由基, 超滤, 电泳, 氨基酸分析

Abstract: Using Lactobacillus to ferment whey protein, the antioxidant capacity of the fermentation product were analyzed. For the fermentation products, the DPPH radical scavenging rate adopted as the evaluation standard of the antioxidant capacity was 66.95%. The DPPH radical scavenging rate of graded product increased to 79% after 5kDa ultrafiltration. Tricine-SDS-PAGE electrophoresis analysis showed that, the molecular weight of the whey peptides which had antioxidant activity clearly was concentrated in less than 2kDa . Amino acid analysis of fermentation products demonstrated that, the content of the hydrophobic amino acids and aromatic amino acid closely related to the antioxidant activity were more than 70.17%. At the same time, these fermented products were full of the essential amino acids, and were suitable to develop new functional food.

Key words: whey protein, antioxidant peptide, DPPH, ultrafiltration, electrophoresis, amino acid analysis

中图分类号:

TS252.54

王昕, 侯聚敏, 丛宪玲. 具有抗氧化活性乳清发酵物的组分分析[J]. 吉林大学学报(工学版), 2012, 42(增刊1): 444-448.

WANG Xin, HOU Ju-min, CONG Xian-ling. Composition analysis of the whey fermentation product with the antioxidant activity[J]. 吉林大学学报(工学版), 2012, 42(增刊1): 444-448.

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