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| Effects of endogenous proteases on peanut protein fibrosis gel |
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| DOI：10.12166/j.zgyz.1003-7969/2020.12.003 |
| KeyWord:peanut protein endogenous protease protein fibrosis gel |
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| Abstract: |
| Peanut contains endogenous protease which can hydrolyze peanut protein. The effect of hydrolysis on the formation of peanut protein fibrosis gel was explored. The study found that peanut endogenous protease could hydrolyze peanut protein at pH 2-5, especially Ara h 1. At pH 3, endogenous protease had the strongest hydrolysis effect on peanut protein, and could produce peptide products with relative molecular weights of 25, 19, 17, 13 kDa and 12 kDa. The transparent gel could be formed at pH 3, but no other pH was possible. 100 g/L protein solution system (reaction conditions: pH 3, 60 ℃) was used as the object, it was determined by a protease inhibitor comparison experiment that aspartic protease was the dominant endogenous protease in hydrolysis and the peanut protein hydrolysis caused by this enzyme played a dominant role in the formation of transparent gels. Transmission electron microscopy results showed that the above transparent gel was indeed formed by protein fiber. The protein fiber had a diameter of less than 10 nm and a length of more than 1 μm. In addition, the effect of protein mass concentration on the formation of transparent gels was investigated. The results showed that 100 g/L protein solution could form transparent gel within 6 h, 50 g/L protein solution could form in 12 h, and 25 g/L protein solution could not form transparent gel in 24 h. The study provided a new idea for the preparation of fibrous food-borne protein, and the preparation conditions were milder and more conducive to practical application. |
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