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| 酶解时间对葵花11S球蛋白结构和功能性质的影响 |
| Effects of enzymatic hydrolysis time on the structure and functional properties of sunflower 11S globulin |
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| DOI： |
| 中文关键词: 葵花11S球蛋白 碱性蛋白酶 酶解时间 结构 功能性质 |
| 英文关键词:sunflower 11S globulin Alcalase enzymatic hydrolysis time structure functional properties |
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| 中文摘要: |
| 以脱脂后的葵花籽粕为原料制备了葵花11S球蛋白，并利用碱性蛋白酶Alcalase酶解（控制酶解时间30、60、90、120 min)制备4种酶解产物，探讨酶解时间对酶解产物蛋白质结构和功能性质的影响。凝胶色谱分析结果表明，酶解产物的相对分子质量显著下降；圆二色谱分析结果表明，酶解产物的无规则卷曲结构增加；功能性质分析结果表明，酶解产物在pH 2~9范围内可溶性氮含量达80%以上，短时间酶解产物的起泡性和乳化性提高，但长时间酶解导致产物的泡沫稳定性和乳化性下降。 |
| 英文摘要: |
| Sunflower 11S globulin was prepared from defatted sunflower seed meal and hydrolyzed by Alcalase. Protein hydrolysates of four different hydrolysis time (30，60，90，120 min) were obtained. The effects of hydrolysis time on the structures and functional properties of hydrolysates were evaluated. Size Gel permeation chromatography results showed that the hydrolysis gradually decreased the relative molecular weight of sunflower 11S globulin. Circular dichroism analysis showed that the hydrolysates possessed more random coil structure. The functional properties results showed that the hydrolysates exhibited higher soluble nitrogen content(above 80%) at pH 2-9. Hydrolysates with shorter hydrolysis time showed higher foaming properties and emulsifying activity, while the hydrolysis for longer time resulted in lower foam stability and emulsifying activity. |
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