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中国精品科技期刊2020
杨雪,马麦迈,马利,等. 枸杞叶蛋白提取物的特性表征与生物活性评价[J]. 食品工业科技,2024,45(14):1−10. doi: 10.13386/j.issn1002-0306.2023100175.
引用本文: 杨雪,马麦迈,马利,等. 枸杞叶蛋白提取物的特性表征与生物活性评价[J]. 食品工业科技,2024,45(14):1−10. doi: 10.13386/j.issn1002-0306.2023100175.
YANG Xue, MA Maimai, MA Li, et al. Characterisation and Bioactivity Evaluation of Lycium barbarum Leaf Protein Extract[J]. Science and Technology of Food Industry, 2024, 45(14): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100175.
Citation: YANG Xue, MA Maimai, MA Li, et al. Characterisation and Bioactivity Evaluation of Lycium barbarum Leaf Protein Extract[J]. Science and Technology of Food Industry, 2024, 45(14): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100175.

枸杞叶蛋白提取物的特性表征与生物活性评价

Characterisation and Bioactivity Evaluation of Lycium barbarum Leaf Protein Extract

  • 摘要: 为了探究枸杞叶蛋白提取物的特性表征与生物活性,采用碱提酸沉法提取枸杞叶蛋白提取物,通过持水性(water holding capacity,WA)、持油性(oil-holding property,FA)、热稳定性(thermal stability,TM)、溶解性(solubility,PS)、起泡性(froth capability,FC)、乳化性(emulsification capability,EC)等指标和十二烷基硫酸钠聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate polyacrylamide gel electrophoresis,SDS-PAGE)、扫描电镜(scanning electron microscopy,SEM)、紫外可见光谱(ultraviolet-visible spectra,UV)、傅里叶变换红外光谱(Fourier Transform infrared spectroscopy,FT-IR)、X射线衍射(X-ray Diffraction,XRD)的方法及体外自由基清除试验和酶抑制试验对枸杞叶蛋白提取物的理化性质、功能特性、结构表征及生物活性进行分析。结果表明,枸杞叶蛋白提取物总氨基酸含量达344.00±10.49 mg/100 g,分子量在40~55 kDa,WA和FA分别为2.70、3.43 g/g,变性温度为85.73℃,随pH的升高,枸杞叶蛋白提取物溶液的PS、FC、EC、起泡稳定性(froth stability,FS)均呈现先下降后上升的趋势,而乳化稳定性(emulsion stability,ES)正好相反。枸杞叶蛋白提取物表面有紧密连接的小孔且呈大小不均一的块状,在270 nm附近有特征吸收峰,出现酰胺A、B、Ⅰ、Ⅱ、Ⅲ带,具有完整的三螺旋结构。枸杞叶蛋白提取物浓度为10 mg/mL时对超氧阴离子、羟基自由基的清除率分别为37.73%、35.38%,对α-葡萄糖苷酶、α-淀粉酶的IC50分别为9.88、21.09 mg/mL。综上所述,枸杞叶蛋白提取物的特性和结构稳定,有一定的体外抗氧化能力并能抑制与血糖代谢相关酶的活性。本试验为枸杞叶蛋白提取物的开发利用和深加工提供理论依据。

     

    Abstract: In order to investigate the characterisation and biological activity of the leaf protein extract of Lycium barbarum, leaf protein extract of Lycium barbarum was extracted by alkaline extraction and acid precipitation, and the physicochemical properties, functional properties, structural characterisation and bioactivities of Lycium barbarum leaf protein extract were analysed bythe methods of water holding capacity (WA), oil-holding property (FA), thermal stability (TM), solubility (PS), froth capability (FC), emulsification capability (EC), and other indexes as well as by the sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), scanning electron microscopy (SEM), ultraviolet-visible spectroscopy (UV), Fourier infraredspectroscopy (FT-IR), and X-ray Diffraction (XRD), and the in vitro radical scavenging assays and enzyme inhibition assays. The results showed that the total amino acid content of Lycium barbarum leaf protein extract reached 344.00±10.49 mg/100 g, the molecular weight ranged in 40 to 55 kDa, the water WA and FA property were 2.70 and 3.43 g/g, and the denaturation temperature was 85.73 ℃.With the increase of pH, PS、FC、EC and froth stability (FS) of Lycium barbarum leaf protein extract showed the tendency of decreasing firstly and then increasing secondly then the emulsification stability (ES) was just the opposite. The surface of Lycium barbarum leaf protein extract has tightly connected pores and is in the form of lumps of uneven sizes, with characteristicabsorption peaks near 270 nm, appearing amide A, B, Ⅰ, Ⅱ, Ⅲ bands, and a complete triplehelix structure. The scavenging rate of superoxide anion and hydroxyl radical was 37.73 and 35.38% at the concentration of 10 mg/mL of Lycium barbarum leaf protein extract, respectively. The IC50 of α-glucosidase and α-amylase was 9.88 and 21.09 mg/mL, respectively. In conclusion, the Lycium barbarum leaf protein extract is characterised and structurally stable, has some in vitro antioxidant capacity and inhibits the activity of enzymes related to blood glucose metabolism. This experiment provides theoretical basis for the development, utilisation and deep processing of Lycium barbarum leaf protein extract.

     

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