苦荞麸皮蛋白的提取分离及清除自由基作用研究

Study on Extraction and Free Radical Scavenging Function of Protein from Tartary Buckwheat Bran

以苦荞二道荞麸为原料,进行复合蛋白提取和蛋白质Osborne分级分离,并对各蛋白组分进行清除自由基能力研究。结果表明,苦荞麸皮中最主要的蛋白组分为清蛋白,占蛋白总量的51.22%;其次为球蛋白和谷蛋白,分别占13.69%和17.07%;最少的为醇溶蛋白,占8.83%。苦荞麸皮复合蛋白及各蛋白组分均有体外清除自由基作用,其中水溶性清蛋白和球蛋白清除自由基能力高于醇溶蛋白和碱溶蛋白,且在低浓度范围内,随蛋白质浓度增加,清除能力呈线性提高,但在高浓度时却无明显量效关系。

In this study, the protein in tartary buckwheat bran was extracted for Osborne fractions. Meanwhile, the free radical scavenging functions of different proteins from tartary buckwheat bran were also investigated. The results showed that the content of different proteins in tartary buckwheat bran are albumin 51.22%, globulin 13.69%, glutelin 17.07%, and prolamin 8.83%, respectively. Both protein complex and four protein components from tartary buckwheat bran can scavenge free radical in vitro. The ratios of water-soluble albumin and globulin scavenging free radial are higher than those of prolamin and glutelin. The functions of these proteins scavenging free radical increased with their concentrations increasing in lower range, but trend to constant when these proteins reach higher concentration, suggesting that the functions have no relationship with protein in higher concentration range.