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| 核桃分离蛋白酶解产物结构与功能的变化 |
| Changes of structure and function of enzymatic hydrolysates of walnut protein isolate |
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| DOI： |
| 中文关键词: 核桃分离蛋白 蛋白酶 结构 功能性 |
| 英文关键词:walnut protein isolate protease structure functionality |
| 基金项目: |
| Author Name | Affiliation | | CHENG Zan1, ZHAO Xiaoyan1, ZHANG Xiaowei1, WANG Meng1, LIU Hongkai1, HU Haifang2 | 1.Food Science and Nutrition Department, University of Jinan, Jinan 250022, China
2.Xinjiang Academy of Forestry Sciences, Urumqi 830063, China |
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| 中文摘要: |
| 核桃蛋白是优质植物蛋白，但其溶解度较低，限制了其在食品中的应用。为拓宽核桃蛋白的应用范围，采用不同的蛋白酶（碱性蛋白酶、胃蛋白酶、胰蛋白酶、木瓜蛋白酶、中性蛋白酶）对核桃分离蛋白进行酶解，然后分析不同蛋白酶酶解产物的水解度、二级结构和功能性（溶解性、吸水性、吸油性、乳化特性和起泡特性）。结果表明：碱性蛋白酶酶解产物的水解度最高，为22.16%，其次是木瓜蛋白酶的，为20.06%，而胰蛋白酶的最低，为13.95%；FTIR结果显示这5种蛋白酶酶解产物的二级结构中均以β-折叠及β-转角为主；在pH 7.0时，与核桃分离蛋白的吸水性（2.36 g/g）和吸油性（4.65 g/g）相比，5种蛋白酶酶解产物的吸水性和吸油性分别提高了11.58～17.15 g/g和7.58～15.44 g/g；与核桃分离蛋白相比，在不同pH（2～12）下，5种蛋白酶酶解产物的溶解度显著提高；在不同的pH和NaCl浓度下，5种蛋白酶酶解产物的乳化特性和起泡特性也不同。从提高蛋白功能性角度考虑，碱性蛋白酶为核桃分离蛋白的最佳酶解用酶。 |
| 英文摘要: |
| Walnut protein is a high-quality vegetable protein, but its low solubility limits its application in food. In order to broaden the application scope of walnut protein, different proteases (alkaline protease, pepsin, trypsin, papain, neutral protease) were used to hydrolyze walnut protein isolate, and then the degree of hydrolysis, secondary structures and functionality (solubility,water absorption, oil absorption, emulsification and foaming properties) of different hydrolysates were determined. The results showed that the degree of hydrolysis of alkaline protease (22.16%) was the highest, following that of papain (20.06%), while the degree of hydrolysis of trypsin (13.95%) was the lowest. FTIR results exhibited that the secondary structures of the five hydrolysates were mainly β-sheet and β-turn. At pH 7.0，compared with the water absorption (2.36 g/g) and oil absorption (4.65 g/g) of walnut protein isolate without enzymatic hydrolysis, the different hydrolysates increased by 11.58-17.15 g/g and 7.58-15.44 g/g, respectively; at different pH (2-12), the solubility of the enzymatic hydrolysates significantly increased; at different pH and NaCl concentration, the emulsification and foaming properties of the enzymatic hydrolysates were different. From the perspective of improving protein functionality, alkaline protease is the best enzyme for hydrolysis of walnut protein isolate. |
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