不同方法提取苦荞蛋白的体外抗氧化活性研究

Study on Antioxidant Activity in Vitro of Tartary Buckwheat Proteins Extracted by Different Methods

[目的]研究不同方法提取苦荞蛋白的体外抗氧化活性。[方法]以贵州威宁种植的苦荞为材料,通过蛋白质含量测定、清除羟基自由基能力测定对碱溶酸沉法提取苦荞粗蛋白和Osborne法分级提取苦荞清蛋白、球蛋白、醇溶蛋白、谷蛋白进行了比较分析。[结果]通过碱溶酸沉法提取能获得大量的可溶性蛋白,Osborne法提取的蛋白虽然含量较低但获得的种类较多;各种蛋白均具有清除羟基自由基的能力,其清除羟基自由基能力从大到小依次为清蛋白、碱溶酸沉法提取的粗蛋白、谷蛋白、球蛋白、醇溶蛋白。[结论]碱溶酸沉法和Osborne法提取的苦荞蛋白均具有体外抗氧化能力。

[ Objective ] The research aimed to study the antioxidant activity in vitro of tartary buckwheat proteins by different methods. [ Method ] Tartary buckwheat proteins was prepared by alkali-solution and acid-isolation, and albumin, globulin, prolamin and glutelin from tartary buckwheat were obtained by different solubility extraction. The coomassie brilliant blue protein quantitative was used in determination of pro- tein content and chemical colorimetric method was used to determinate the ability to remove hydroxyl radicals（ ·OH） of each protein fraction. [ Result ] The results showed that proteins obtained by alkali-solution and acid-isolation methos were the predominant fraction. Proteins extracted by different methods had the ability to remove hydroxyl radicals, and the order of radical scavenging activity was albumin, proteins obtained by alkali-solution and acid-isolation methods, glutelin, globulin and prolamin. [ Conclusion] Both the alkali-soluble acid precipitation method and the Osborne method have the antioxidant capacity of tartary buckwheat protein.