不同方法提取茶籽蛋白及其抗氧化活性研究

Extraction and antioxidant activity of camellia seed protein by different methods

以茶籽粕为原料,用碱法、盐法和缓冲液法提取茶籽蛋白,并测定其抗氧化活性。结果表明:盐法的茶籽蛋白得率和蛋白质含量均高于其他两种方法;盐法最佳提取条件为硫酸铵浓度0.005mol/L,料液比1∶50,时间180 min,pH 10;在盐法最佳提取条件下,茶籽蛋白得率为5.24%,蛋白质含量为82.65%。3种提取方法所得茶籽蛋白对DPPH自由基、羟自由基、Fe3+都具有抗氧化活性,当盐法所得茶籽蛋白在质量浓度8.0 mg/mL时,对DPPH自由基的清除率为74.78%,优于碱法和缓冲液法所得茶籽蛋白。

The extractions of camellia seed proteins from camellia seed meal by alkaline method, salt method and buffer method were studied, and their antioxidant activities were determined. The results showed that both the yield and protein content of camellia seed protein extracted by salt method were su- perior to other two methods. The optimal extraction conditions of salt method were obtained as follows： ammonium sulphate concentration 0. 005 tool/L, material- liquid ratio 1： 50, time 180 min and pH 10. Under these conditions, the yield of camellia seed protein was 5.24% and the protein content was 82. 65%. The camellia seed proteins extracted by three methods all had antioxidant abilities on DPPH radical, hydroxyl radical and Fe3＋. The scavenging rate on DPPH radical was 74.78% when the mass concentration of camellia seed protein extracted by salt method was 8.0 mg/mL, which was better than those extracted by alkaline method and buffer method.