霍霍巴籽粕蛋白具有蛋白水解和蛋白酶抑制活性。

Jojoba seed meal proteins associated with proteolytic and protease inhibitory activities.

作者信息

Shrestha Madan K, Peri Irena, Smirnoff Patricia, Birk Yehudith, Golan-Goldhirsh Avi

机构信息

Desert Plant Biotechnology Laboratory, Albert Katz Department of Dryland Biotechnologies, The Jacob Blaustein Institute for Desert Research, Ben-Gurion University of the Negev, Israel.

出版信息

J Agric Food Chem. 2002 Sep 25;50(20):5670-5. doi: 10.1021/jf020161h.

DOI:10.1021/jf020161h

PMID:12236696

Abstract

The jojoba, Simmondsia chinensis, is a characteristic desert plant native to the Sonoran desert. The jojoba meal after oil extraction is rich in protein. The major jojoba proteins were albumins (79%) and globulins (21%), which have similar amino acid compositions and also showed a labile thrombin-inhibitory activity. SDS-PAGE showed two major proteins at 50 kDa and 25 kDa both in the albumins and in the globulins. The 25 kDa protein has trypsin- and chymotrypsin-inhibitory activities. In vitro digestibility of the globulins and albumins resembled that of casein and soybean protein concentrates and was increased after heat treatment. The increased digestibility achieved by boiling may be attributed to inactivation of the protease inhibitors and denaturation of proteins.

摘要

荷荷巴（Simmondsia chinensis）是索诺兰沙漠特有的一种典型沙漠植物。榨油后的荷荷巴粕富含蛋白质。荷荷巴主要蛋白质为白蛋白（79%）和球蛋白（21%），它们具有相似的氨基酸组成，并且还表现出不稳定的凝血酶抑制活性。SDS - PAGE显示白蛋白和球蛋白中均有两条主要蛋白质条带，分子量分别为50 kDa和25 kDa。25 kDa的蛋白质具有胰蛋白酶和糜蛋白酶抑制活性。球蛋白和白蛋白的体外消化率与酪蛋白和大豆浓缩蛋白相似，热处理后有所提高。煮沸所实现的消化率提高可能归因于蛋白酶抑制剂的失活和蛋白质的变性。