大孔树脂纯化苜蓿叶蛋白肽的工艺优化
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摘要
通过对比6种大孔树脂对苜蓿叶蛋白肽吸附效果,筛选最佳大孔吸附树脂,并研究其对苜蓿叶蛋白肽的吸附—解吸特性。试验结果表明,纯化苜蓿叶蛋白肽的最适大孔吸附树脂为DA201-C型,最佳工艺条件为:上样流速0.5mL/min,上样浓度10mg/mL,75%乙醇溶液为洗脱剂,洗脱流速0.5mL/min,洗脱体积200mL。在该条件下苜蓿叶蛋白肽含量较最初提高了46.95%,糖含量降低了81.88%,盐和其他杂质含量降低了70.97%。DA201-C型大孔吸附树脂对苜蓿叶蛋白肽有较好的纯化效果。
The best macroporous adsorption resin was selected by comparing the adsorption effects of six macroporous adsorption resins on Alfalfa Leaf Protein(ALPP),and the adsorption-desorption characteristics of ALPP were studied.The results showed that the best type of macroporous adsorption resin for purifying ALPP was DA201-C.The optimum conditions were as follows:flow rate of sampling was 0.5 mL/min,concentration of sampling was 10 mg/mL,75% ethanol solution was an eluent,the elution flow rate was 0.5 mL/min and the elution volume was200 mL.Under these conditions,content of ALPP inceased by46.95%,content of sugar decreased by 81.88%,content of salt and other impurities decreased by 70.97%.DA201-C macroporous adsorption resin had better purification effect on ALPP.
The best macroporous adsorption resin was selected by comparing the adsorption effects of six macroporous adsorption resins on Alfalfa Leaf Protein(ALPP),and the adsorption-desorption characteristics of ALPP were studied.The results showed that the best type of macroporous adsorption resin for purifying ALPP was DA201-C.The optimum conditions were as follows:flow rate of sampling was 0.5 mL/min,concentration of sampling was 10 mg/mL,75% ethanol solution was an eluent,the elution flow rate was 0.5 mL/min and the elution volume was200 mL.Under these conditions,content of ALPP inceased by46.95%,content of sugar decreased by 81.88%,content of salt and other impurities decreased by 70.97%.DA201-C macroporous adsorption resin had better purification effect on ALPP.
引文
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[2]徐丽君,徐大伟,逄焕成,等.中国苜蓿属植物适宜性区划[J].草业科学,2017,34(11):2 347-2 358.
[3]ZHANG Jian-guo,CAI Yi-min,KOBAYASHI R,et al.Characteristics of lactic acid bacteria isolated from forage crops and their effects on silage fermentation[J].Journal of the Science of Food and Agriculture,2000,80(10):1 455-1 460.
[4]单战,玉柱,薛艳林.贮藏条件对苜蓿叶蛋白功能性酶的影响[J].中国草地学报,2007,29(6):34-37.
[5]UCHIDA K,KAWAKISHI S.Sequence-dependent reactivity of histidine-containing peptides with copper(II)/ascorbate[J].Journal of Agricultural and Food Chemistry,1992,40(1):13-16.
[6]吴建中.大豆蛋白的酶法水解及产物抗氧化活性的研究[D].广州:华南理工大学,2003:4-5.
[7]柳杰.花生粕抗氧化肽的研究[D].无锡:江南大学,2010:1-2.
[8]魏连会.酱油中水溶性肽的提纯及抗氧化活性研究[D].大庆:黑龙江八一农垦大学,2013:3-4.
[9]谢正军,金征宇,徐学明,等.苜蓿叶蛋白及其酶解物抗氧化活性的比较[J].食品与生物技术学报,2009,28(5):627-632.
[10]杨彬,金小青,李彩霞,等.太空茄子叶黄酮大孔树脂纯化工艺优化及抗氧化性研究[J].食品与机械,2018,34(5):158-163.
[11]李琼,陈恺,陈燕勤,等.大孔吸附树脂分离纯化核桃青皮总多酚[J].食品与机械,2015,31(1):175-180.
[12]马寒冰,廖永红,徐曼,等.DA201-C大孔吸附树脂纯化大豆多肽条件优化[J].中国调味品,2014,39(9):43-48.
[13]李华,刘恩岐,唐仕荣,等.酶法制备黑豆抗氧化肽及其分离纯化与氨基酸组成分析[J].食品科学,2013,34(9):271-276.
[14]谢正军.苜蓿叶蛋白和酶法制备抗氧化肽的研究[D].无锡:江南大学,2009:64.
[15]王永华.食品分析[M].2版.北京:中国轻工业出版社,2011:74-75.
[16]王丽燕.生物化学实验指导[M].北京:北京理工大学出版社,2017:35-37.
[17]陈飞平.苋籽ACE抑制肽的分离纯化及其性质评价[D].重庆:西南大学,2013.
[18]邓惠玲.猪血红蛋白ACE抑制肽的制备及其理化性质研究[D].重庆:西南大学,2013:28-29.