Zhang Junwei, Song Weiyu, Zhong Yu, Wang Danfeng, Deng Yun
Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai, 200240 China.
Shanghai Jiao Tong University YunNan (Dali) Research Institute, Dali, 671000 Yunnan China.
Food Sci Biotechnol. 2024 May 20;33(15):3553-3565. doi: 10.1007/s10068-024-01583-3. eCollection 2024 Dec.
The extraction process of hemp seeds glycoprotein (HGP) was optimized by using response surface methodology based on the single-factor experiments, and the structure characteristic and antioxidant activity of HGP were evaluated. The optimum conditions were extracting temperature of 58.54 °C, material-liquid ratio of 1:22.21 and ultrasonic power of 344.53 W. The molecular weight of HGP was identified by SDS-PAGE to be about 35 kDa. The FT-IR results demonstrated the presence of uronic acid and pyranose in the HGP structure. UV spectral scanning results confirmed the presence of a polypeptide skeleton structure and aromatic amino acids in HGP. TGA analysis revealed two weight loss intervals for HGP, with a thermal degradation temperature of 341.6 °C. Moreover, HGP demonstrated good antioxidant activity in vitro, with IC values of all antioxidant indexes below 0.5 mg/mL. These findings provide a basis for in-depth exploration of functional characteristics of hemp seeds glycoprotein.
The online version contains supplementary material available at 10.1007/s10068-024-01583-3.
在单因素实验的基础上，采用响应面法对麻籽糖蛋白（HGP）的提取工艺进行优化，并对HGP的结构特征和抗氧化活性进行评价。最佳条件为提取温度58.54℃、料液比1:22.21、超声功率344.53W。通过SDS-PAGE鉴定HGP的分子量约为35kDa。傅里叶变换红外光谱（FT-IR）结果表明HGP结构中存在糖醛酸和吡喃糖。紫外光谱扫描结果证实HGP中存在多肽骨架结构和芳香族氨基酸。热重分析（TGA）显示HGP有两个失重区间，热降解温度为341.6℃。此外，HGP在体外表现出良好的抗氧化活性，所有抗氧化指标的半数抑制浓度（IC）值均低于0.5mg/mL。这些研究结果为深入探究麻籽糖蛋白的功能特性提供了依据。
在线版本包含可在10.1007/s10068-024-01583-3获取的补充材料。
