贮藏时间及缫丝工艺对桑蚕蛹蛋白质和脂肪酸组成及蛹油体外抗氧化活性的影响

doi:10.7506/spkx1002-6630-20200831-411

食品科学 ›› 2021, Vol. 42 ›› Issue (19): 49-56.doi: 10.7506/spkx1002-6630-20200831-411

• 基础研究 • 上一篇

贮藏时间及缫丝工艺对桑蚕蛹蛋白质和脂肪酸组成及蛹油体外抗氧化活性的影响

吴宝祥，梁舒韵，朱立宏，江虹锐，刘小玲，姜毅

（广西大学轻工与食品工程学院，广西南宁 530004）

发布日期:2021-11-12
基金资助:
中央引导地方科技发展资金项目（桂科ZY21195013）；广西高校中青年教师科研基础能力提升项目（2020KY01014）；广西创新驱动发展专项（AA17204075）

Effects of Storage Time and Silk Reeling on Protein and Fatty Acid Composition of Silkworm Pupa and in Vitro Antioxidant Activity of Silkworm Pupa Oil

WU Baoxiang, LIANG Shuyun, ZHU Lihong, JIANG Hongrui, LIU Xiaoling, JIANG Yi

(College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China)

Published:2021-11-12

摘要/Abstract

摘要： 以桑蚕蛹为对象，研究其在贮藏过程中及缫丝后蛋白质、脂肪酸变化及蚕蛹油的抗氧化活性，为缫丝副产物深加工提供理论支持。按照蚕蛹的形态变化，将贮藏期分为4 个阶段，对各阶段蚕蛹进行基本化学成分析；采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析桑蚕蛹蛋白质组分；气相色谱-质谱联用分析蚕蛹油脂肪酸组成；此外，对蚕蛹油1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基和2,2’-联氮-二(3-乙基苯并噻唑啉-6-磺酸)（2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)，ABTS）阳离子自由基清除能力进行评价。结果表明，贮藏时间对蚕蛹基本化学成分总体有显著性影响（P＜0.05）。蚕蛹蛋白质主要分布在约30 kDa和约70 kDa处，且表达量随着蚕蛹贮藏时间延长而降低。蛹油含有16 种脂肪酸，相对含量较高的棕榈酸、硬脂酸、油酸、亚油酸和α-亚麻酸在贮藏期内变化显著（P＜0.05）。贮藏期蛹油DPPH自由基和ABTS阳离子自由基清除率的半抑制质量浓度范围分别为20.93～52.00 mg/mL和33.32～156.81 mg/mL，其体外抗氧化活性可能与其总酚含量（15.95～77.50 mg/kg）变化有关。经缫丝加工后，蚕蛹蛋白质和脂肪酸组成发生明显变化，且蚕蛹油体外抗氧化活性降低。综上，蚕茧的贮藏时间、缫丝工艺能够影响蚕蛹蛋白质、脂肪酸组成和蛹油中总酚含量，并对蚕蛹油的抗氧化活性产生较大影响。因此，可根据目的产物的表达水平或生物活性有针对性地收集各贮藏阶段的蚕蛹应用于加工生产中。

关键词: 桑蚕蛹；贮藏阶段；蚕蛹蛋白；蚕蛹油；脂肪酸；抗氧化活性

Abstract: The purpose of this study was to explore the changes in the protein and fatty acid composition in silkworm pupa and the in vitro antioxidant activity of silkworm pupa oil during storage and after reeling in order to provide theoretical support for deep processing of the silk reeling by-products. The pupae were divided into four groups according to their morphology during storage. The proximate composition, protein composition, and fatty acid composition were determined by the Chinese national standard methods, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and gas chromatography-mass spectrometry (GC-MS), respectively, and the in vitro antioxidant effect was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging assays. The results showed the chemical constituents were significantly different among storage times (P < 0.05). The molecular masses of proteins in silkworm pupa were mainly distributed near 30 and 70 kDa, and the protein expression levels were decreased with prolonged storage. Totally 16 fatty acids were found in silkworm pupa oil, the major ones being palmitic acid, stearic acid, oleic acid, linoleic acid and α-linolenic acid, all of which changed significantly with storage time (P < 0.05). The half maximal inhibitory concentration (IC50) values for scavenging of DPPH and ABTS cation radicals were in the range of 20.93–52.00 and 33.32–156.81 mg/mL, respectively. The change in the antioxidant effect of silkworm pupa oil was correlated with the change in the total phenol content (15.95–77.50 mg/kg). After silk reeling, the protein and fatty acid composition were changed significantly, and the antioxidant effects were decreased. Taken together, storage time and silk reeling both influenced the protein and fatty acid compositions in silkworm pupa and the total phenol content in silkworm pupa oil, and they also had a great impact on the antioxidant properties of the oil. Accordingly, at various stages of storage, silkworm pupa samples can be collected from processing according to the bioactivity and expression level of target components.

Key words: silkworm pupa; storage period; silkworm protein; silkworm pupa oil; fatty acids; antioxidant activity

中图分类号:

S886.9

吴宝祥，梁舒韵，朱立宏，江虹锐，刘小玲，姜毅. 贮藏时间及缫丝工艺对桑蚕蛹蛋白质和脂肪酸组成及蛹油体外抗氧化活性的影响[J]. 食品科学, 2021, 42(19): 49-56.

WU Baoxiang, LIANG Shuyun, ZHU Lihong, JIANG Hongrui, LIU Xiaoling, JIANG Yi. Effects of Storage Time and Silk Reeling on Protein and Fatty Acid Composition of Silkworm Pupa and in Vitro Antioxidant Activity of Silkworm Pupa Oil[J]. FOOD SCIENCE, 2021, 42(19): 49-56.

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贮藏时间及缫丝工艺对桑蚕蛹蛋白质和脂肪酸组成及蛹油体外抗氧化活性的影响

Effects of Storage Time and Silk Reeling on Protein and Fatty Acid Composition of Silkworm Pupa and in Vitro Antioxidant Activity of Silkworm Pupa Oil

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