Extraction, structural characteristics and antioxidant activity of hemp seeds glycoprotein
Food Science and Biotechnology(2024)
摘要
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 IC50 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.
更多查看译文
关键词
Response surface,FT-IR,TGA,Functional characteristics
AI 理解论文
溯源树
样例
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要