蚕豆发芽过程中蛋白质和抗氧化能力的变化

Changes of Protein and Antioxidant Activity in Broad Bean During Germination

为更好地开发利用蚕豆资源,研究蚕豆发芽过程中蛋白质及蛋白抗氧化能力的变化规律,采用凯氏定氮法测定发芽蚕豆的蛋白质含量,采用氨基酸分析仪测定氨基酸组分含量,运用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)技术观察发芽蚕豆蛋白组成的变化,通过测定发芽蚕豆蛋白的1,1-二苯基-2-三硝基苯肼(DPPH)自由基和2,2′-联氮双-(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS)自由基的清除能力分析其抗氧化能力。结果表明,蚕豆发芽过程中蛋白和氨基酸含量升高,促进部分蚕豆蛋白由大分子量转化分解成小分子量,提高了蚕豆蛋白的抗氧化能力,在蚕豆发芽第9天时蛋白质含量达到34.1 g·100g^(-1)、氨基酸含量为29.16 g·100g^(-1),均达到最大值,蚕豆蛋白的自由基清除能力达到最强。综上,蚕豆的发芽过程可以增加蚕豆的营养物质成分含量,增强蚕豆的抗氧化能力。本研究结果为蚕豆蛋白、蚕豆芽等功能食品的开发利用提供了参考依据。

In order to utilize broad bean resources,the changes of protein and its antioxidant capacity during the germination were studied.The protein content of germinated broad bean was determined by Kjeldahl nitrogen determination method,and the content of amino acid components was determined by amino acid analyzer.The changes of broad bean protein composition were observed by sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE),and the antioxidant ability of broad bean protein was analyzed by measuring the scavenging ability of 1,1-diphenyl-2-picrylhydrazyl radical(DPPH·)and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid ammonium salt)(ABTS·).The results showed that the content of protein and amino acid increased during broad bean germination,as the some high molecular weight broad bean proteins were transformed and degraded into low molecular weight proteins,and improved the antioxidant capacity of broad bean protein.Moreover,the protein content was 34.1%,the amino acid content was 29.16%and at the protein concentration of 1.5 mg·mL,the scavenging capacity of ABTS·was 99.53%on the 9 th day of broad bean germination,all reached the maximum value.Therefore,the germination process of broad bean could increase the content of nutrients and enhance the efficacy of broad bean,which was conducive to the development and utilization of functional food such as broad bean protein and broad bean bud.