白果蛋白质的分离、纯化、理化特性及其抗氧化活性研究

Study on Separation and Purification of Protein from Ginkgo Seed and Its Antioxidant Activity

选用江苏省泰兴市大佛指白果为原料,采用盐溶和盐析的方法,从白果中分离制备出清蛋白(GAP)、球蛋白(GGP)和盐溶蛋白(GSP)。白果蛋白中以清蛋白和球蛋白为主,醇溶蛋白、碱溶蛋白和复合蛋白含量很少。化学成分分析表明,制得的GAP、GGP和GSP中以GAP的蛋白质纯度高,氨基酸组成丰富、合理,属于优质蛋白质。活性试验结果表明GAP的抗氧化活性远高于GGP。

The ginkgos seed of Dafozhi were selected and used as experimental materials. Albumin (GAP), globulins (GGP) and salt-soluble protein (GSP) were isolated from ginkgo seeds by salting-in and salting-out methods and the isolation and preparation conditions were studied. There were mainly albumin and globulins in ginkgo seeds and very few proclamin, alkali-soluble protein, complex protein. As the result of chemical composition analysis shown, GAP was the highest purity one among GAP, GGP and GSP, and the amino acids composition of GAP were diversity and well composed. They are high quality protein. The results of scavenging ·OH generated by Fenton system showed the antioxidant activity of GAP was much higher than GGP.