Extraction of <i>Schisandra chinensis</i> Protein by Osborne Method and Its Antioxidant Activity

WANG Haidong; HAN Rongxin; ZHANG Hongyin; XIAO Fengqin; YU Qian; PANG Huina; LI Guangzhe; YAN Mingming; ZHAO Daqing

doi:10.13386/j.issn1002-0306.2021020116

Volume 42 Issue 23

Nov. 2021

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Science and Technology of Food Industry > 2021 > 42(23): 59-65. > DOI: 10.13386/j.issn1002-0306.2021020116

WANG Haidong, HAN Rongxin, ZHANG Hongyin, et al. Extraction of Schisandra chinensis Protein by Osborne Method and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2021, 42(23): 59−65. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020116.

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Extraction of Schisandra chinensis Protein by Osborne Method and Its Antioxidant Activity

1.
Changchun University of Traditional Chinese Medicine, Changchun 130117, China
2.
Science and Technology Innovation Center of TCM Health Food of Jilin Province, Changchun 130117, China

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Received Date: February 19, 2021
Available Online: September 24, 2021

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Abstract

Abstract

Objective:To extract the protein of Schisandra chinensis by Osborne method and compare its antioxidant activity in vitro. Methods:Osborne method classification was used to extract the protein in fructus schisandrae, get four components of protein: Albumin, globulin, gliadin and protein, sodium dodecyl sulfate - polyacrylamide gel to (sodium lauryl sulfate, polyacrylamide gel, SDS-PAGE) electrophoresis analysis, and the different components of protein and total protein in vitro antioxidant activity. Results: The four proteins obtained by Osborne method. The molecular weights of albumin subunits were 15~25 kDa and 40~55 kDa, the molecular weights of globulin were 15~25 kDa and 35~55 kDa, and the molecular weights of gluten subunits were 15~20 kDa and 30~40 kDa. The results of antioxidant test in vitro showed that the total protein of Schisandra chinensis had stronger scavenging ability on hydroxyl radical and DPPH radical than that of the different fractions of protein. The reduction ability of the four graded proteins to Fe³⁺ was stronger than that of the total proteins. In ABTS free radical scavenging test, the highest content of gluten had the best scavenging effect, which was close to Vc at a certain concentration. At the same time, the antioxidant activity of gluten in hydroxyl, DPPH free radical and Fe³⁺ reducing ability test showed that gluten in Schisandrae chinensis component protein could be a good antioxidant potential substance.

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