中华鳖水解物中多肽的纯化、微观结构、功能特性和抗氧化活性

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-08-12 DOI:10.1007/s10068-024-01613-0
Md. Serajul Islam, Mst Nushrat Yiasmin, Amer Ali Mahdi, Md Nazmul Saqib, Zaixiang Lou, Wang Hongxin
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摘要

研究了中华鳖肌肉肽的分子特征、纯化、结构特征和抗氧化活性。通过 X 射线衍射,黄酮酶水解物的相对结晶度(37.53%)高于其他水解物。傅立叶变换红外光谱的光谱变化、酰胺-I 区(1620-1650 cm-1)的二次导数光谱。Zeta 电位测量用于确定表面电荷,范围为 - 32.73 至 - 28.23 mV。胰蛋白酶水解物的溶解度(pH 值为 1.0 时为 98.72%)和乳化活性(pH 值为 7.0 时为 182.81 m2 g-1)分别最高。用 Sephadex G-10 过滤柱层析法分离黄酮酶水解物,得到三个馏分(FH-1、FH-2 和 FH-3)。馏分 FH-3、FH-2 和 FH-1 的分子量分别为 150 Da、93.25%、85.22% 和 76.76%。抗氧化活性显示,馏分 FH-2 的 DPPH 活性最高(71.32%),为 7 mg/mL。与馏分蛋白(FH-1 和 FH-3)相比,FH-2 的扫描电镜具有不同的形状(球-滴)。
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Purification, microstructure, functional properties and antioxidant activity of peptides from Chinese pond turtle hydrolysate

Chinese pond turtle muscle peptide's molecular features, purification, structural characteristics, and antioxidant activity were investigated. The Flavourzyme hydrolysate demonstrated greater relative crystallinity (37.53%) than other hydrolysates using X-ray diffraction. The fourier transform infrared spectroscopy spectral changes, the second derivative spectroscopy in the amide-I region (1620–1650 cm−1). Zeta-potential measurement was used to determine the surface charge ranging from − 32.73 to − 28.23 mV. Trypsin hydrolysate obtained the highest solubility (98.72% at pH 1.0) and emulsifying activity (182.81 m2 g−1 at pH 7.0), respectively. The Flavourzyme hydrolysate was separated by Sephadex G-10 filtration column chromatography, and three fractions (FH-1, FH-2, and FH-3) were obtained. The molecular weight was < 150 Da in fractions FH-3, FH-2, and FH-1, which were 93.25%, 85.22%, and 76.76%, respectively. The antioxidant activity showed the highest DPPH activity (71.32%) at 7 mg/mL in Fraction FH-2. SEM had a different shape (ball-drop) at FH-2 than the fractions protein (FH-1 and FH-3).

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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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