Acta Agrestia Sinica

›› 2008, Vol. 16 ›› Issue (5): 518-521.DOI: 10.11733/j.issn.1007-0435.2008.05.017

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Protective Effect of Sugar on SOD in Alfalfa Leaf Protein during Freeze Drying

XUE Yan-lin1, XUE Chun-fang2, BAI Chun-sheng3, YU Zhu4, XU Qing-fang5, SHAN Zhan4, SUN Jie1   

  1. 1. Institute of Grassland Science, Inner Mongolia Academy of Agriculture and Animal Sciences College, Huhhot, Inner Mongolia Autonomous Region 010030, China;
    2. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang Province 150010, China;
    3. Shenyang Agricultural University, Shen Yang, Liaoning Province 110001, China;
    4. College of Animal Science and Technology, China Agricultural University, Beijing 100193, China;
    5. College of Animal Science and Technology, Shanxi Agricultural University, Taigu, Shanxi Province 030801, China
  • Received:2007-11-22 Revised:2008-03-12 Online:2008-10-15 Published:2008-10-15

糖类对苜蓿叶蛋白中SOD的冻干保护作用

薛艳林1, 薛春放2, 白春生3, 玉柱4, 许庆方5, 单战4, 孙杰1   

  1. 1. 内蒙古自治区农牧业科学院草原研究所, 呼和浩特, 010030;
    2. 东北农业大学食品科学学院, 哈尔滨, 150010;
    3. 沈阳农业大学, 沈阳, 110001;
    4. 中国农业大学动物科技学院, 北京, 100193;
    5. 山西农业大学动物科技学院, 太谷, 030801
  • 通讯作者: 玉柱,E-mail:yuzhu3@sohu.com
  • 作者简介:薛艳林(1979- ),男,黑龙汀人,硕十研究生,内蒙古自治区农牧业科学院草原研究所,从事草产品加工与利用,E-mail:xueyanlin-1979@163.com
  • 基金资助:
    引进国际先进农业科学技术滚动项目(2006-G38)

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Abstract: The protective effects of trehalose(0.1%,0.2%,and 0.3%),sucrose(0.1%,0.2%,and 0.3%),lactose(0.1%,0.2%,and 0.3%),and mixture of sucrose and lactose(0.1%+0.2%,0.15%+0.15%,0.2%+0.1%) on SOD activity and the chemical composition of alfalfa leaf protein were studied for choosing protective agent for freeze drying.The results show that the activity of SOD in alfalfa leaf protein could be protected by sugar protective agent within a given range of sugar concentrations.The activity remain rate of SOD in alfalfa leaf protein treated with trehalose(0.1%,0.2%,and 0.3%),lactose(0.1% and 0.2%),and mixed sugar were significantly higher than the control(P<0.05);treatments of trehaloes(0.3%) and the mixed sugar(1:1) were better than others;The 0.3% sucrose and 0.3% lactose had no protective effect.Alfalfa leaf protein had complete amino acids with balanced composition and was rich in lysine.

Key words: Alfalfa leaf protein, SOD, Sugars

摘要： 研究海藻糖(0.1%,0.2%,0.3%)、蔗糖(0.1%,0.2%,0.3%)、乳糖(0.1%,0.2%,0.3%)和蔗糖+乳糖(0.1%+0.2%,0.15%+0.15%,0.2%+0.1%)对苜蓿叶蛋白中超氧化物歧化酶(SOD)活性的影响及苜蓿(Medicago sativaL.)叶蛋白的化学成分,探讨适合的冻干保护剂。结果表明:糖类冻干保护剂在一定浓度范围内对苜蓿叶蛋白中SOD活性具有保护作用,其中海藻糖处理(0.1%、0.2%和0.3%)、0.1%和0.2%乳糖处理、混合糖处理SOD活性保存率均显著高于对照(P<0.05),其中0.3%海藻糖处理和1:1比例的蔗糖和乳糖组合处理保护效果最好;0.3%蔗糖和0.3%乳糖处理对SOD未起到保护作用。苜蓿叶蛋白中富含蛋白质,而且各种氨基酸种类齐全,组成比例较为平衡,其中赖氨酸含量比较丰富。

关键词: 苜蓿叶蛋白, 超氧化物歧化酶, 糖类

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