| 超声波对乌鳢短肽-锌结构及抗氧化性的影响 |
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| 引用本文： | 汪婧瑜,张业辉,阮奇珺,张友胜,刘学铭,陈智毅,程镜蓉,王旭苹.超声波对乌鳢短肽-锌结构及抗氧化性的影响[J].北京工商大学学报(自然科学版),2020,38(1):104-110. |
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| 作者姓名： | 汪婧瑜 张业辉 阮奇珺 张友胜 刘学铭 陈智毅 程镜蓉 王旭苹 |
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| 作者单位： | 广东省农业科学院 蚕业与农产品加工研究所/农业农村部功能食品重点实验室/ 广东省农产品加工重点实验室, 广东 广州 510610,广东省农业科学院 蚕业与农产品加工研究所/农业农村部功能食品重点实验室/ 广东省农产品加工重点实验室, 广东 广州 510610,广东省农业科学院 蚕业与农产品加工研究所/农业农村部功能食品重点实验室/ 广东省农产品加工重点实验室, 广东 广州 510610,广东省农业科学院 蚕业与农产品加工研究所/农业农村部功能食品重点实验室/ 广东省农产品加工重点实验室, 广东 广州 510610,广东省农业科学院 蚕业与农产品加工研究所/农业农村部功能食品重点实验室/ 广东省农产品加工重点实验室, 广东 广州 510610,广东省农业科学院 蚕业与农产品加工研究所/农业农村部功能食品重点实验室/ 广东省农产品加工重点实验室, 广东 广州 510610,广东省农业科学院 蚕业与农产品加工研究所/农业农村部功能食品重点实验室/ 广东省农产品加工重点实验室, 广东 广州 510610,广东省农业科学院 蚕业与农产品加工研究所/农业农村部功能食品重点实验室/ 广东省农产品加工重点实验室, 广东 广州 510610 |
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| 摘 要： | 为了缩短乌鳢短肽-锌(Channa argus short peptide-zinc,CASP-Zn)的螯合时间,提高其稳定性,采用超声波技术处理CASP-Zn,研究不同时间(0、5、10、15、30、45、60、75、90、120min)和不同功率(0、120、240、360、480W)超声波处理对CASP-Zn的螯合率、光谱结构、微观结构以及抗氧化活性的影响。结果表明,超声波处理对CASP-Zn的螯合率影响显著,其中360W超声波处理的CASP-Zn螯合率最高,达到93.0%左右；短时间(15min)内,各超声波处理的CASP-Zn螯合率达到较高值。与其他超声波处理的CASP-Zn相比,360W超声波处理的CASP-Zn紫外最大吸收峰峰值最高,荧光光谱强度最强；扫描电镜图显示,360W超声波处理的CASP-Zn结合最紧密。CASP-Zn具有一定的抗氧化活性,其中不同超声波处理后的CASP-Zn对超氧阴离子自由基和H2O2清除率的影响不显著,而360W超声波处理的CASP-Zn具有较强的DPPH自由基清除率。肽-锌复合物的抗氧化活性与其稳定性呈正相关关系。本研究结果表明,超声波技术能促进螯合反应,还能增强肽-锌复合物的稳定性,提高其抗氧化活性。
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| 关 键 词： | 超声波 乌鳢 短肽-锌 结构分析 抗氧化性 |
| 收稿时间： | 2019/3/18 0:00:00 |
Effect of Ultrasonic Treatment on Structure and Antioxidant Activity of Channa argus Short Peptide-Zinc |
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| WANG Jingyu,ZHANG Yehui,RUAN Qijun,ZHANG Yousheng,LIU Xueming,CHEN Zhiyi,CHENG Jingrong and WANG Xuping.Effect of Ultrasonic Treatment on Structure and Antioxidant Activity of Channa argus Short Peptide-Zinc[J].Journal of Beijing Technology and Business University:Natural Science Edition,2020,38(1):104-110. |
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| Authors: | WANG Jingyu ZHANG Yehui RUAN Qijun ZHANG Yousheng LIU Xueming CHEN Zhiyi CHENG Jingrong and WANG Xuping |
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| Institution: | Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/ Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China,Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/ Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China,Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/ Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China,Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/ Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China,Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/ Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China,Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/ Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China,Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/ Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China and Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/ Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China |
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| Abstract: | In order to shorten the reaction time and improve the stability of Channa argus short peptide-zinc (CASP-Zn), the ultrasonic technology was employed to analyze the effects of different time (0,5, 10,5, 30,5, 60,5, 90,0min) and different ultrasonic power (0,0, 240,0, 480W) on the chelating rate, spectral structure, microstructure and antioxidant activity of CASP-Zn. The results showed that the ultrasonic treatment significantly affected the chelating rate of CASP-Zn , and the chelating rate of CASP-Zn was the strongest and around 93.0% after ultrasonic treatment with the power of 360W. In a short time (15min), the chelating rate of CASP-Zn after ultrasonic treatment with different power reached a higher value. Compared with other ultrasonic treatment groups, the maximum UV-VIS absorption peak and fluorescence spectrum intensity of CASP-Zn treated with the power of 360W were the highest. Scanning electron micrograph analysis showed that the ultrasonic treatment group of 360W had the closest combination. CASP-Zn also had certain antioxidant activity. Among them, CASP-Zn treated with different ultrasonic power had no significant influence on superoxide anion free radical and H2O2 scavenging rate, while CASP-Zn after ultrasonic treatment with power of 360W had a strong DPPH free radical scavenging rate. It showed that the antioxidant activity was positively correlated with the stability of chelate complex. Ultrasonic technology could promote the chelation reaction and enhance the stability and antioxidant activity of peptide-zinc complex. |
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| Keywords: | ultrasound Channa argus short peptide-zinc structural analysis antioxidant activity |
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