杏仁核蛋白水解酸的技术,营养和生物特性受到各种商业蛋白酶的影响
Khashayar Sarabandi1, Maryam Mohammadi2,3, Zahra Akbarbaglu4
1Department of Food Science & Technology, School of Medicine Zahedan University of Medical Sciences Zahedan Iran.
Food science & nutrition
|September 13, 2023
概括
杏仁核蛋白的酶化水解产生富含营养的水解盐,具有增强的抗氧化和抗菌特性. 酶酶治疗显著改善了这些特性,表明功能性食品应用的潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 蛋白质化学 蛋白质化学
背景情况:
- 杏仁核蛋白 (AKP) 是生物活性的潜在来源.
- 酶性水解可以改变蛋白质的功能和生物活性.
- 了解不同蛋白酶对AKP的影响对于其应用至关重要.
研究的目的:
- 为了研究使用各种蛋白酶 (酶,胰腺素,素,素) 的酶性水解对杏仁核蛋白的影响.
- 以氨基酸组成,水解度 (DH),溶解度,水/油保持能力,抗氧化剂和抗菌活性来描述产生的水解酸.
- 为了确定生产功能性杏仁核蛋白质水解剂的最佳酶.
主要方法:
- 使用,胰腺素,素和试素进行杏仁核蛋白的酶性水解.
- 分析氨基酸含量,水解度 (DH) 和必需氨基酸与总氨基酸 (EAA/TAA) 的比例.
- 评估抗氧化特性,包括自由基清除 (DPPH,ABTS,OH,NO),降解功率和金属离子化.
- 对*大肠杆菌*和*小麦芽菌*的抗菌活性的评估.
主要成果:
- 水解显著增加了溶解性,改变了水/油的容量,增加了DH.
- 氨基酸分析表明,富含营养的蛋白质是适合消化的.
- 酸盐处理产生了具有优越抗氧化活性的化物 (例如,DPPH清除83.3%,ABTS88.1%) 和对大肠杆菌 (16.3毫米抑制) 和B. cereus (15.4毫米抑制) 的抗菌作用.
- 水解剂显示出显著的自由基清除,金属离子化和降低功率.
结论:
- 酶性水解有效地修改杏仁核蛋白质,增强其营养和功能性质.
- 杏仁核蛋白质水解剂具有显著的抗氧化和抗菌潜力.
- 酸是一种有前途的酶,可以从杏仁核中生产高价值的功能成分,用于食品工业.
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