※生物工程食品科学2023,Vol.44,No.04209鹰嘴豆抗氧化肽的分离纯化、鉴定及其抗氧化活性梁雪荣，路振康，毛晓英*，吴庆智，张建（石河子大学食品学院，新疆石河子832000）摘要：以发芽鹰嘴豆为原料，制备鹰嘴豆抗氧化肽，采用葡聚糖凝胶对其进行分离纯化，通过测定自由基清除能力、还原力、脂质氧化抑制能力、对自由基诱导的蛋白质和DNA损伤的保护能力评价纯化肽的抗氧化活性。对纯化肽进行鉴定合成以验证其抗氧化活性，并对合成多肽进行安全性预测。结果表明，纯化后的多肽有较好的自由基清除能力、还原力，且对亚油酸自氧化有明显的抑制作用，对自由基诱导的蛋白质和DNA损伤有保护作用。经预测，合成多肽无毒性与致敏性。综上，发芽鹰嘴豆水解物具有抗氧化能力，可用来制备抗氧化肽，从而增加鹰嘴豆的利用价值。关键词：抗氧化肽；自由基清除活性；氧化损伤保护；鉴定；合成Purification,IdentificationandAntioxidantActivityofAntioxidantPeptidesfromChickpeaProteinHydrolysateLIANGXuerong,LUZhenkang,MAOXiaoying*,WUQingzhi,ZHANGJian(CollegeofFoodScience,ShiheziUniversity,Shihezi832000,China)Abstract:Inthisstudy,anantioxidantpeptidewaspurifiedfromtheproteinhydrolysateofgerminatedchickpeabySephadexcolumnchromatography,anditsantioxidantactivitieswereevaluatedbydeterminingfreeradicalscavengingcapacity,reducingpower,lipidoxidationinhibitoryeffectandprotectiveeffectagainstfreeradical-induceddamagetoproteinsandDNA.Thepurifiedpeptidewasidentifiedandsynthesizedtoverifyitsantioxidantactivities,andthesafetyofthesyntheticpeptidewaspredicted.Theresultsshowedthattheantioxidantpeptidehadgoodfreeradicalscavengingabilityandreducingpower,significantlyinhibitedtheautooxidationoflinoleicacid,andprotectedagainstproteinandDNAdamageinducedbyfreeradicals.Itwaspredictedthatthesyntheticpeptidehadnotoxicityorallergenicity.Inconclusion,theproteinhydrolysateofgerminatedchickpeahasantioxidantcapacityandcanbeusedtoprepareantioxidantpeptides,whichwillimprovetheutilizationvalueofchickpea.Keywords:antioxidantpeptides;freeradicalscavengingactivity;protectionagainstoxidativedamage;identification;synthesisDOI:10.7506/spkx1002-6630-20211214-165中图分类号：TS214.9文献...
