发芽糙米糖蛋白结构表征及抗氧化性能分析

Structure Characterization and Antioxidant Properties Analysis of Germinated Brown Rice Glycoprotein

糖蛋白是低聚糖链与蛋白质通过共价键作用形成的结合蛋白,具有抗氧化、抗炎等多种生物功能。多种天然的动植物来源的糖蛋白已得到应用,然而,发芽糙米中的糖蛋白因结构与功能未知而未得到充分利用。本试验以发芽糙米为原料,超声波辅助提取,采用DEAE-Cellucose 52和Sepadex G-200纯化收集不同糖蛋白峰,并对各峰进行结构表征和抗氧化性能研究。结果表明:经分离纯化得到3个糖蛋白峰,分别命名为WEG、SEG-1和SEG-2,具有典型的糖蛋白结构,对DPPH、羟自由基、超氧阴离子自由基具有显著的清除能力,具备一定的还原能力,然而,其弱于抗坏血酸。

Glycoprotein is a binding protein formed by covalent bond between oligosaccharide chain and protein.Glycoproteins from a variety of natural plant and animal sources have been used,however,glycoproteins in germinated brown rice are underutilized due to their unknown structure and function.DEAE-Cellucose 52 and Sepadex G-200 were further purified and different glycoprotein peaks were collected from germinated brown rice,which was used as raw material for ultrasonic assisted extraction.The results showed that the three glycoprotein peaks,named as WEG,SEG-1 and SEG-2,had typical glycoprotein structure,and had significant scavenging ability against DPPH,hydroxyl radical and superoxide anion radical,and had certain reducing ability,but weaker than ascorbic acid.