摘要
以酸枣仁为原料,采用碱提酸沉法对酸枣仁蛋白进行提取,用三种不同蛋白酶(碱性蛋白酶、中性蛋白酶和木瓜蛋白酶)对酸枣仁蛋白进行酶解,得到三种酶解物,研究不同酸枣仁蛋白酶解物的功能特性和抗氧化活性。结果表明,与酸枣仁蛋白相比,不同酸枣仁蛋白酶解物的溶解性、持油性、起泡性及其稳定性、乳化性及其稳定性均具有不同程度地提高,其中,木瓜蛋白酶解物的溶解性、持油性、起泡性和乳化性最强,碱性蛋白酶解物的起泡稳定性和乳化稳定性最强;体外抗氧化研究表明,相比于酸枣仁蛋白,不同蛋白酶所得酶解产物的抗氧化活性均明显提高,其中,碱性蛋白酶酶解物的DPPH清除能力、羟基自由基清除能力、超氧阴离子清除率和ABTS自由基清除能力均高于其他酶解产物,当质量浓度为2.5 mg/mL时,DPPH自由基清除率最高为95.87%、超氧阴离子自由基率为44.77%、ABTS自由基清除率为90.84%、羟基自由基清除率为47.77%。本研究表明,酸枣仁蛋白酶解物具有较好的食品加工性能,其抗氧化活性明显增高,可以作为一种潜在的蛋白质资源应用到食品中,为酸枣仁蛋白酶解物在食品行业中的应用提供理论依据。
Using Ziziphi Spinosae semen as raw material,Ziziphi Spinosae semen protein was extracted by alkali extraction and acid precipitation method.The Ziziphi Spinosae semen protein was hydrolyzed by three different proteases(alkaline protease,neutral protease and papain).The functional properties and antioxidant activity of enzymatic hydrolysates from Ziziphi Spinosae semen protein were studied.The results showed that the solubility,oil holding capacity,foaming capacity and stability,emulsifying capacity and stability of protein hydrolysates from different Ziziphi Spinosae semen were improved in different degrees compared with protein hydrolysates from Ziziphi Spinosae semen,among them,papain hydrolysate had the strongest solubility,oil holding,foaming and emulsifying properties,and alkaline protease hydrolysate had the strongest foaming and emulsifying stability.In vitro antioxidant studies showed that compared with of Ziziphi Spinosae semen protein,the antioxidant activities of enzymatic hydrolysates obtained by different proteases were significantly improved,the alkaline protease DPPH scavenging ability,hydroxyl radical scavenging ability,super oxygen anion clearance and ABTS+ radical scavenging ability were higher than those of other enzymatic hydrolysates,when the mass concentration was 2.5 mg/mL,the highest DPPH radical scavenging rate was 95.83%,the superoxide anion radical scavenging rate was 44.77%,the ABTS radical scavenging rate was 90.84%,and the hydroxyl radical scavenging rate was44.77%.Therefore,this study shows that the enzymatic hydrolysate of Ziziphi Spinosae semen protein has good food processing performance,and its antioxidant activity is significantly increased,protein sources can be used as a potential protein resource in food,and provides a theoretical basis for the application of Ziziphi Spinosae semen protease hydrolysate in food industry.
作者
张双
韩荣欣
王欣
肖凤琴
李佳
董红影
李光哲
严铭铭
ZHANG Shuang;HAN Rongxin;WANG Xin;XIAO Fengqin;LI Jia;DONG Hongying;LI Guangzhe;YAN Mingming(Jilin Ginseng Research Institute of Changchun University of Traditional Chinese Medicine,Changchun 130117,China;Science and Technology Innovation Center of TCM Health Food of Jilin Province,Changchun 130117,China;College of Pharmacy,Changchun University of Traditional Chinese Medicine,Changchun 130117,China)
出处
《食品工业科技》
CAS
北大核心
2022年第9期31-39,共9页
Science and Technology of Food Industry
基金
吉林省中药保健食品科技创新中心资助项目(编号:20180623041Tc)
吉林省教育厅项目(编号:JJKH20210965KJ)
长春中医药大学大学生创新创业训练计划支持项目(编号:202110199030)。
关键词
酸枣仁
蛋白酶解产物
碱性蛋白酶
中性蛋白酶
木瓜蛋白酶
功能特性
抗氧化活性
Ziziphi Spinosae semen
protein hydrolysates
alkaline protease
neutral protease
papain
functional characteristics
antioxidant activity
