摘要
分别采用枯草芽孢杆菌、啤酒酵母菌以及黑曲霉菌发酵豆粕制备多肽,利用SephadexG-15凝胶过滤层析、SDS-PAGE电泳等方法进一步纯化,并对各组分进行抗氧化能力的研究。结果表明:采用枯草芽孢杆菌、啤酒酵母菌以及黑曲霉菌发酵豆粕得到多肽分别为13.512、12.462、14.752mg/mL。通过SephadexG-15凝胶过滤层析分别得到的组分Ⅰ分子质量范围分布在1055.67、1374.16、675.58u,组分Ⅱ分子质量范围分布在2031.49、2283.46、1625.54u。黑曲霉菌制备多肽原液及各组分清除3种自由基的作用较强,且组分1的清除效果好于组分2,其中对脂质过氧化物清除能力大于TBHQ,并与VC相当。
Soybean peptides were prepared by Bacillus subtili, Saccharomyces cerevisiae and Aspergillus niger. The Sephadex G-15 gel filtration chromatograph and SDS-PAGE electrophoresis were used for purifying the peptides. Antioxidative activities of the each peptide components obtained by purity were analyzed. The results indicated that content of the peptide produced by Bacillus subtili, Saccharomyces cerevisiae and Aspergillus niger were 13.512,12.462,14.752mg/mL, respectively. The peptides was separated into two contents by Sephadex G-15 gel filtration chromatograph. The relative molarcular weight of first component for Bacillus subtili, Saccharomyces cerevisiae and Aspergillus niger were 1055.67,1374.16,675.58u, respectively, and that of second component were 2031.49,2283.46,1625.54u,respectively. The peptide solution prepared by Aspergillus niger had the most high scavenging capacities for DPPH ,hydroxy free radical as well as lipid peroxide free radicals among all peptides prepared by three microorganism strains,moreover first component was more stronger than second component. The scavenging capacities for lipid peroxide free radicals of peptide by Aspergillus niger was stronger than TBHQ and the effect was corresponded with Vc.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第10期201-204,共4页
Science and Technology of Food Industry
关键词
微生物
大豆
多肽
抗氧化性
microorganism
soybean
peptide
antioxidative activities
