芝麻蛋白水解物及其组分的特性与抗氧化活性比较。
Comparison of characteristics and antioxidant activities of sesame protein hydrolysates and their fractions.
作者信息
Noptana Rodjana, McClements David Julian, McLandsborough Lynne A, Onsaard Ekasit
机构信息
Indigenous Food Research and Industrial Development Center, Faculty of Agriculture, Ubon Ratchathami University, Warinchumrap, Ubon Ratchathani, 34190, Thailand.
Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA.
出版信息
Heliyon. 2024 Mar 13;10(6):e27891. doi: 10.1016/j.heliyon.2024.e27891. eCollection 2024 Mar 30.
Sesame meal is a by-product obtained from oil extraction. We investigated the characteristics and antioxidant activities of a sesame protein hydrolysate (SPH-B), as well as its peptide fractions. Four peptide fractions (F1; >100 kDa, F2; 10-100 kDa, F3; 1-10 kDa, and F4; <1 kDa) of SPH-B were prepared. The characteristics and antioxidant properties of SPH-B and its peptide fractions were evaluated. Sesame protein (SP) contained protein fractions with molecular weights ranging from 10 to 44 kDa, whereas SPH-B had peptide fractions ranging from 8 to 44 kDa. The peptide fractions had molecular weight ranging from 7 to 10 kDa. The four peptide fractions had a higher α-helix content and lower surface hydrophobicity than SPH-B and SP. They exhibited better antioxidant properties, with higher ABTS and DPPH radical scavenging activities, higher metal chelating activity, and greater inhibition of linoleic acid peroxidation, suggesting that sesame peptide fractions can use as plant-based functional ingredients and potentially health-promoting properties.
芝麻粕是榨油过程中获得的副产品。我们研究了芝麻蛋白水解物（SPH-B）及其肽段的特性和抗氧化活性。制备了SPH-B的四个肽段（F1；分子量>100 kDa，F2；10-100 kDa，F3；1-10 kDa，F4；分子量<1 kDa）。对SPH-B及其肽段的特性和抗氧化性能进行了评估。芝麻蛋白（SP）含有分子量范围为10至44 kDa的蛋白质组分，而SPH-B具有8至44 kDa的肽段。这些肽段的分子量范围为7至10 kDa。这四个肽段比SPH-B和SP具有更高的α-螺旋含量和更低的表面疏水性。它们表现出更好的抗氧化性能，具有更高的ABTS和DPPH自由基清除活性、更高的金属螯合活性以及对亚油酸过氧化的更强抑制作用，表明芝麻肽段可作为植物源功能性成分并具有潜在的促进健康特性。
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