椰子（Cocos nucifera L.）蛋白组分的抗氧化活性。
Antioxidant Activity of Coconut (Cocos nucifera L.) Protein Fractions.
机构信息
Food Science Institute of Shanxi Normal University, Linfen 041004, China.
Coconut Research Institute of Chinese Academy of Tropical Agriculture Sciences, Wenchang 571339, China.
出版信息
Molecules. 2018 Mar 20;23(3):707. doi: 10.3390/molecules23030707.
Coconut cake is an abundant and good potential edible protein source. However, until now it has not been extensively used in the food industry. To promote its usage, the characterization, nutrition value and antioxidant activity of coconut cake protein fractions (albumin, globulin, prolamine, glutelin-1 and glutelin-2) were studied. Results revealed that all the albumin, globulin, glutelin-1 and glutelin-2 fractions showed a high nutrition value. The prolamine, glutelin-1 and glutelin-2 all exhibited good radical scavenging activity and reducing power, and the globulin and prolamine showed high ion chelating ability (89.14-80.38%). Moreover, all the fractions except glutelin-2 could effectively protect DNA against oxidative damage. Several peptides containing five to eight amino acids with antioxidant activity were also identified by LC-MS/MS from the globulin and glutelin-2 fractions. The results demonstrated that the coconut cake protein fractions have potential usages in functional foods.
椰子蛋糕是一种丰富且具有良好潜力的食用蛋白质来源。然而，直到现在，它还没有在食品工业中得到广泛应用。为了促进其使用，研究了椰子蛋糕蛋白组分（白蛋白、球蛋白、醇溶蛋白、谷蛋白-1 和谷蛋白-2）的特性、营养价值和抗氧化活性。结果表明，所有的白蛋白、球蛋白、谷蛋白-1 和谷蛋白-2 都表现出很高的营养价值。醇溶蛋白、谷蛋白-1 和谷蛋白-2 均表现出良好的自由基清除活性和还原能力，球蛋白和醇溶蛋白表现出很高的离子螯合能力（89.14-80.38%）。此外，除谷蛋白-2 外，所有蛋白组分均能有效保护 DNA 免受氧化损伤。通过 LC-MS/MS 从球蛋白和谷蛋白-2 中还鉴定出了几种具有抗氧化活性的含五到八个氨基酸的肽。结果表明，椰子蛋糕蛋白组分在功能性食品中有潜在的用途。
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