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Study on Preparation and Antioxidant Activity of Globulin and Hydrolysates from Naked Oat

Author: ZuoRui
Tutor: ZhangMeiLi
School: Inner Mongolia Agricultural University
Course: Cereals, Oils and Vegetable Protein Engineering
Keywords: Naked Oat Globulin Purification Of Hydrolysates Antioxidant Features
CLC: S512.6
Type: Master's thesis
Year: 2011
Downloads: 55
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Abstract


Isolation of naked oat globulin naked oats as raw material , the use of the Osborne protein classification methods and the use of salting , Sephadex G -100 gel filtration chromatography , SDS-PAGE electrophoresis method of its purification . The study results show that : The naked oat the globulin extract the best conditions : 10% of NaCl concentration , solid-liquid ratio 1:10 , extraction time 35min, extracted five times , the extraction rate of 90% or more . The naked oat globulin ammonium sulfate saturation of 60% . The separation conditions of the column chromatography ( elution rate of 3 ~ 7mL/10min, buffer solution as distilled water) , the distribution of the molecular weight range of the fraction obtained I 25kDa , 34 to 29kDa , 44 kDa , Component II molecular weight distribution in the range 19kDa 23kDa, 25kDa. By proteolytic naked oat globulin Filter Best protease , the best hydrolysis process , and Sephadex G-25 gel chromatography purification and molecular weight determination . The results show that : alkaline proteolytic enzyme dosage 10000U / g, substrate concentration of 5% , temperature 60 ° C , pH 9.0, hydrolysis 3h degree of hydrolysis of 75 % , removal rate of more than 60% . Spectrum of purified enzymatic hydrolyzate by separation of two peaks , respectively ( molecular weight range : 10738Da ~ 133929Da) as component I and the component I (I molecular weight range : 114Da to 861Da ) . Naked oat globulin , hydrolysates , separation of components I separated fractions II Clear · OH , O2 ˉ · DPPH · ability to conduct research , and globulin and its hydrolysates from the solubility, emulsification , viscosity , foaming properties and other functional properties were measured. The results show that : the measured component II Clear · OH ( IC500.589mg/mL ) O2 ˉ the · ( IC501.783mg/mL ) DPPH · ( IC500.095mg/mL ) , is higher than the other three components . at pH 3.0 to 9.0 of Hydrolysates solubility compared globulin was significantly improved by more than 93% ; emulsification and emulsion stability when the naked oat globulin pH7.0 when the minimum is 18.1 m2 / g and 13.0 m / g, pH5.0 the hydrolysates from when the emulsification and emulsion stability minimum 55.2 m / g and 32.8 m / g , shows a higher emulsifying of Hydrolysates sexuality ; naked oat globulin and its enzymatic concentration in the range of 1.5 % to 10 % , the change in viscosity is more gentle , but when the concentration is higher than 10% , the viscosity increased rapidly. Globulin viscosity than hydrolysates from high ; at pH5.0 when globulin and its hydrolysates from lowest sparkling , which shows high foaming of Hydrolysates .

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CLC: > Agricultural Sciences > Crop > Cereal crops > Wheat > Oat
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