摘要
该试验利用限制性酶解技术对油棕粕谷蛋白-1(oil palm expeller gultelin-1,OPEG-1)进行改性,得到水解度分别为6.28%、17.35%和22.67%的3种酶解产物。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfatepolyacrylamide gel electrophoresis,SDS-PAGE)试验表明,OPEG-1的分子量范围为18.8~51.5 kDa,由6个亚基构成;随着水解度的增大,OPEG-1分子量减小。限制性酶解也显著降低OPEG-1的表面疏水性,且其表面疏水性与水解度呈负相关关系。水解度为6.28%~17.35%的限制性酶解显著提高OPEG-1的乳化性,而水解度为22.67%时,OPEG-1的乳化性显著降低。水解度为6.28%~17.35%的限制性酶解显著提高OPEG-1在不同pH值的乳化性;而水解度为17.35%的限制性酶解,显著提高OPEG-1在离子强度为0.1~0.2 mol/L时的乳化性。同时,在pH2.0~4.0时,OPEG-1及其酶解物的乳化性随pH值的增大而上升;在离子强度为0~0.1 mol/L时,增加离子强度可显著提高OPEG-1及其酶解物的乳化性,乳化稳定性略有提升;而离子强度为0.2~0.6 mol/L时,OPEG-1及其酶解物的乳化性与乳化稳定性均随离子强度的增大而减小。结果表明,限制性酶解能够改善OPEG-1的乳化性能,拓宽其在食品工业中的应用。
The oil palm expeller glutelin⁃1(OPEG⁃1)was modified by limited enzymatic hydrolysis,which yielded three products with the degrees of hydrolysis being 6.28%,17.35%,and 22.67%,respectively.The sodium dodecyl sulfate⁃polyacrylamide gel electrophoresis(SDS⁃PAGE)results indicated that OPEG⁃1 had the molecular weight range of 18.8-51.5 kDa and consisted of six subunits.The molecular weight of OPEG⁃1 decreased significantly with the increase in the degree of hydrolysis.Limited enzymatic hydrolysis significantly reduced the surface hydrophobicity of OPEG⁃1,which presented a negative correlation with the degree of hy⁃drolysis.The limited enzymatic hydrolysis with the degree of hydrolysis within the range of 6.28%-17.35%sig⁃nificantly increased the emulsibility of OPEG⁃1.While the degree of hydrolysis was 22.67%,OPEG⁃1 demon⁃strated remarkably decreased emulsibility.The limited enzymatic hydrolysis with the degree of hydrolysis rang⁃ing from 6.28%to 17.35%significantly increased the emulsibility of OPEG⁃1 at different pH levels.The lim⁃ited enzymatic hydrolysis with the degree of hydrolysis being 17.35%significantly improved the emulsibility of OPEG⁃1 at different ionic strengths of 0.1-0.2 mol/L.The emulsifying properties of OPEG⁃1 and its enzymatic hydrolysates were enhanced with increase in pH within the range of pH2.0-4.0.Enhancing the ionic strength within 0-0.1 mol/L significantly improved the emulsibility of OPEG⁃1 and its enzymatic hydrolysates and emul⁃sifying stability was slightly improved,while that within 0.2-0.6 mol/L weakened the emulsibility and emulsi⁃fying stability of OPEG⁃1 and its enzymatic hydrolysates.The results showed that limited enzymatic hydrolysis can effectively improve the emulsifying properties and broaden the application of OPEG⁃1 in the food industry.
作者
杨紫芳
郑亚军
郑新雨
王慧
靳紫清
王楠
YANG Zifang;ZHENG Yajun;ZHENG Xinyu;WANG Hui;JIN Ziqing;WANG Nan(Food Science College,Shanxi Normal University,Taiyuan 030092,Shanxi,China)
出处
《食品研究与开发》
CAS
2024年第13期55-62,共8页
Food Research and Development
基金
山西省自然科学基金面上项目(202203021221139)
山西省研究生教育创新计划项目(2023XJG012)
山西省2024年大学生创新创业计划项目(2024DCXM48)。
关键词
油棕粕谷蛋白-1
限制性酶解
乳化性
表面疏水性
PH值
离子强度
oil palm expeller glutelin⁃1
limited enzymatic hydrolysis
emulsibility
surface hydrophobicity
pH value
ionic strength
