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| 内源性蛋白酶对花生蛋白纤维化凝胶的影响 |
| Effects of endogenous proteases on peanut protein fibrosis gel |
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| DOI：10.12166/j.zgyz.1003-7969/2020.12.003 |
| 中文关键词: 花生蛋白 内源性蛋白酶 蛋白纤维化 凝胶 |
| 英文关键词:peanut protein endogenous protease protein fibrosis gel |
| 基金项目: |
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| 中文摘要: |
| 花生含有内源性蛋白酶可以水解花生蛋白，主要探究该水解作用对花生蛋白纤维化凝胶形成的影响。研究发现花生内源性蛋白酶可在pH 2~5下水解花生蛋白，尤其是Ara h 1。在pH 3时，内源性蛋白酶对花生蛋白的水解作用最强，可生成相对分子质量分别为25、19、17、13 kDa和12 kDa的多肽产物；且在pH 3时可形成透明凝胶，而其他pH均不可。以100 g/L的蛋白溶液体系（反应条件为pH 3、60 ℃）为对象，通过蛋白酶抑制剂对比实验，确定起主导水解作用的是天冬氨酸蛋白酶，该酶导致的花生蛋白水解对于透明凝胶形成起主导作用。透射电子显微镜结果显示，上述透明凝胶的确为纤维状蛋白所形成，此蛋白纤维的直径小于10 nm，长度超过1 μm。同时通过考察蛋白质量浓度对透明凝胶形成的影响发现，100 g/L的蛋白溶液可在6 h内形成透明凝胶，50 g/L的蛋白溶液可在12 h形成，而25 g/L的蛋白溶液在24 h也不能形成。研究为纤维状食源蛋白的制备提供了新思路，并且制备条件较为温和，有利于实际运用。 |
| 英文摘要: |
| 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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