马骨原蛋白的制备和组织结构分析
1College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, China.
Scientific reports
|October 28, 2024
概括
蒙古马的骨头产生有价值的抗氧化性质的原蛋白. 使用超高压和酸酶过程的优化提取方法显示出高效率和对原体结构的影响最小.
科学领域:
- 生物化学 生化学
- 食品科学 食品科学 食品科学
- 生物材料是一种生物材料.
背景情况:
- 马骨原蛋白与人类原蛋白有相似之处.
- 原蛋白提供营养益处,包括抗氧化剂和潜在的心血管作用.
- 从马类来源有效提取原蛋白和质是值得关注的.
研究的目的:
- 为了优化原蛋白的提取和从蒙古马骨中制备原蛋白短.
- 为了评估超高压加工对原体结构的影响.
- 为了评估衍生的原蛋白的抗氧化活性.
主要方法:
- 通过染色和成像分析的原和盐分布.
- 超高压加工脱脂,通过单因素和直角测试优化条件.
- 酸酶法用于原提取;酶水解用于制备,具有参数优化 (时间,温度,pH,酶量).
主要成果:
- 优化的超高压脱脂对原体结构的影响最小.
- 在原蛋白和原短中实现了高提取率.
- 衍生出的原蛋白具有显著的抗氧化活性.
结论:
- 开发的方法有效地从马骨中提取高产量的原蛋白和短.
- 超高压加工是一种适合脱脂马骨而不损害原蛋白完整性的方法.
- 马骨原蛋白是一种具有抗氧化潜力的生物活性化合物的有希望的来源.
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