| 王敏
李聪
舒羽
李皓瑜
陈邦
申烨华.油用牡丹籽粕蛋白及其酶解产物的功能性质研究[J].中国油脂,2020,45(5):67~71.[WANG Min
LI Cong
SHU Yu
LI Haoyu
CHEN Bang
SHEN Yehua.Functional properties of oil peony seed meal protein and its enzymatic hydrolysate[J].China Oils and Fats,2020,45(5):67~71.] |
| 油用牡丹籽粕蛋白及其酶解产物的功能性质研究 |
| Functional properties of oil peony seed meal protein and its enzymatic hydrolysate |
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| DOI：10.12166/j.zgyz.1003-7969/2020.05.014 |
| 中文关键词: 牡丹籽粕 蛋白 酶解产物 功能性质 |
| 英文关键词:peony seed meal protein enzymatic hydrolysate functional property |
| 基金项目:陕西省科技厅重点产业链项目（2018ZDXM-NY-087, 2019TSLNY03-02）；国家重点研发计划（2019YFD1002400）；陕西省林业厅2018年重大专项 |
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| 中文摘要: |
| 研究了油用牡丹籽粕蛋白（PoSMP）及其碱性蛋白酶酶解产物（AHs）的相对分子质量分布、溶解度、变性温度及温度和pH对其抗氧化性的影响。结果表明：PoSMP的亚基主要分布在62、45、34 kDa和23 kDa处，且45、23 kDa条带对碱性蛋白酶具有良好的耐受性；pH为4.5和3.7时，PoSMP和AHs的溶解度最低，分别为（0.92±0.25）%、（8.90±0.32）%，在中性条件下均表现出良好的溶解性；两者的变性温度分别为67.82 ℃和84.70 ℃。此外，PoSMP在高温和pH为3.0~9.0时表现出良好的抗氧化性，AHs在高温和强碱性pH 11.0条件下也具有优异的抗氧化性。试验证明了PoSMP和AHs具有较好的溶解性及抗氧化稳定性，有望作为添加剂或功能成分应用于食品及保健品领域。 |
| 英文摘要: |
| The experimental study on the functional properties of relative molecular weight distribution, solubility, denaturation temperature and antioxidative properties affected by temperature and pH was carried out with oil peony seed meal protein (PoSMP) and its alcalase enzymatic hydrolysates (AHs). The results showed that the subunits of PoSMP were mainly distributed at 62, 45, 34 kDa and 23 kDa, and the 45, 23 kDa bands were well tolerated to alcalase. At pH 4.5 and 3.7, the solubilities of PoSMP and AHs were the lowest, which were(0.92±0.25)% and (8.90±0.32)% respectively. Both of them showed good solubility under neutral conditions. The denaturation temperatures of the two were 67.82 ℃ and 84.70 ℃, respectively. In addition, PoSMP exhibited good antioxidant activity at high temperature and pH 3.0-90, and AHs also had excellent antioxidant activity at high temperature and a strong alkali pH 11.0. The results demonstrated that PoSMP and AHs had good solubility and antioxidant stability, which were expected to be used as a supplement or functional component in the fields of food and health products. |
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