干热处理对杏鲍菇蛋白抗氧化活性的影响

Effects of dry heat treatment on the antioxidation activities of Pleurotus eryngii protein

中文关键词:  杏鲍菇蛋白  干热处理  抗氧化活性

英文关键词:Pleurotus eryngii protein  dry heat treatment  antioxidation activities

中文摘要:

      目的 研究不同干热温度对不同质量浓度杏鲍菇蛋白抗氧化活性的影响。方法 用酶标仪测定经不同温度(65、80、95、110、125℃)烤制30 min, 不同质量浓度的杏鲍菇蛋白的抗氧化活性。结果 未进行干热处理的蛋白, 蛋白质量浓度从0.2 mg/mL升至1.0 mg/mL, 1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-trinitrophenylhydrazine, DPPH)自由基清除率由18.00%增加至19.83%; 蛋白质质量浓度为1.0 mg/mL时, 经110℃干热处理的蛋白比未经干热处理的蛋白DPPH自由基清除率增加了0.93%, 还原力增加了0.11%, 羟基自由基增加了27.71%, Fe2+螯合力增加了21.78%, 超氧阴离子清除率增加了15.76%。结论 经不同干热温度处理后的杏鲍菇蛋白抗氧化活性得到不同程度的增强, 实验结果可为研究如何提高蛋白质抗氧化活性提供理论依据。

英文摘要:

      Objective To study the effects of different dry heat temperatures on the antioxidation activities of Pleurotus eryngii protein with different mass concentrations. Methods The antioxidant activities of Pleurotus eryngii protein at different mass concentrations after 30 min baking at different temperatures (65, 80, 95, 110, 125℃) was determined by using a microplate analyzer. Results The 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radical scavenging rate of the protein without dry heating was increased from 18.00% to 19.83% when the protein mass concentration was increased from 0.2 mg/mL to 1.0 mg/mL; when the protein mass concentration was 1.0 mg/mL, compared with unheated protein, the temperature of the heat treated protein reaches to 110℃ increased its DPPH free radical scavenging rate, deoxidization, hydroxyl radical, Fe2+ chelating and superoxide radical scavenging activity by 0.93%, 0.11%, 27.71%, 21.78% and 15.76%, respectively. Conclusion The antioxidant activities of the Pleurotus eryngii protein after different dry heat temperatures have been improved of being enhanced to varying degrees, which can provide a theoretical basis for studying how to improve the antioxidation activities of the Pleurotus eryngii protein.