Composition and Antioxidant Activity of Proteins from Dried Litchi Fruit
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Abstract:
The composition of proteins from dried litchi fruit was analyzed and the antioxidant activity of different protein fractions were compared. Different components of proteins were extracted with isoelectric point (pI) method and amino acids of extracted proteins were measured by an automatic amino acid analyzer. A preliminary analysis of different components of small molecular proteins (SMP) were studied by ultra performance liquid chromatography-mass spectrometer Q1 scan. The best extraction time was 2 h for litchi pulp static leaching. The contents of four components with pI values of 3.5, 5.5, 6.5 and 7.5 were 25.03%, 26.98%, 1.83% and 0.53%, respectively. The litchi proteins had the same amino acid composition but different amino acid contents. Molecular weights (MW) of the mian component of SMP at pI 3.5 and 5.5 were near 5000 Da, while MW of the main components of SMP at pI 6.5 and 7.5 were near 1000 Da and 5000 Da. The litchi proteins with different pI were different in antioxidant activity, amino acid contents, MW distribution and antioxidant activity.
