3种己糖糖基化修饰对豌豆蛋白结构和抗氧化活性的影响

Effects of glycation modifications with 3 kinds of hexose on the structure and antioxidant activity of pea protein

目的探究3种己糖糖基化修饰对豌豆蛋白结构和抗氧化活性的影响。方法通过自由氨基含量测定、内源荧光及表面疏水性变化、ABTS+·清除能力、DPPH·清除率、Fe2+螯合能力和超氧阴离子自由基清除能力分析等研究豌豆蛋白糖基化产物的结构和抗氧化活性。结果经糖基化处理后,豌豆蛋白的自由氨基含量降低,空间结构发生改变,其中以半乳糖制备的豌豆蛋白糖基化产物PP-gal糖基化程度最大。就抗氧化性而言, PP-gal具有更好的ABTS+·清除能力、DPPH·清除率、Fe2+螯合能力和超氧阴离子自由基清除能力,即抗氧化活性最强。结论本研究可为具有良好抗氧化活性的豌豆蛋白制备提供参考。

Objective To investigate the effects of glycation modifications with 3 kinds of hexose on the structure and antioxidant activity of pea protein. Methods The structure and antioxidant activity of glycated pea protein was analyzed by determining the free amino groups content, endogenous fluorescence and surface hydrophobicity changes, ABTS+· scavenging capacity, DPPH· scavenging rate, Fe2+ chelating capacity and superoxide anion radical scavenging capacity. Results After glycation, the content of the free amino groups of glycated pea protein decreased and the advanced structure changed. The glycation degree of pea protein-galactose conjugated compound(PP-gal) was the highest compared with others. In terms of antioxidant activity, PP-gal had the best ABTS+· scavenging capacity, DPPH· scavenging rate, Fe2+ chelating capacity and superoxide anion radical scavenging capacity, that was, the antioxidant activity was the strongest. Conclusion This study can provide a reference for the preparation of pea protein with good antioxidant activity.