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来自金刚果果内生菌Pseudomonas R6和金刚果种子的蛋白质的制备和功能特征

Dong Zhang¹, Xiaohan Zhang¹, Fengjun Shen¹

¹School of Food Science, Dalian Polytechnic University, Dalian, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, China.

International journal of biological macromolecules

|September 25, 2023

概括

银杏内性蛋白 (GEP) 显示出作为银杏种子蛋白 (GSP) 的食品成分替代品的潜力. 尽管GSP具有更强的抗氧化活性,但GEP提供了卓越的溶解性和乳化特性.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
蛋白质化学蛋白质化学

背景情况:

银杏种子蛋白 (GSP) 以其加工和抗氧化能力而闻名.
研究正在探索食品行业的新型蛋白质来源.

研究的目的:

从Pseudomonas R6.6中合成和表征金果内性蛋白 (GEP).
在潜在的食品应用中,将GEP与GSP进行比较.

主要方法:

二甲基硫酸盐-多烯胺凝电泳 (SDS-PAGE) 用于分子量分析.
福里埃变换红外光谱 (FTIR) 用于结构分析.
高性能液态色谱 (HPLC) 用于氨基酸分析.
扫描电子显微镜 (SEM) 用于表面形态.
功能性质 (溶解性,水/油保持能力,乳化) 和抗氧化活性的评估.

主要成果:

GEP和GSP的分子重量主要分别为48KDa和17KDa.
这两种蛋白质都表现出特有的FTIR吸收带和键.
氨基酸配置不同,其中GSP高于Ser,GEP高于Val.
GEP 具有更好的溶解性和乳化能力,而 GSP 具有更高的水容量.
与GEP (IC50: 1.54 mg/mL) 相比,GSP显示出更强的基清除活性 (IC50: 0.46 mg/mL).

结论:

GEP具有有利的功能性质,包括溶解性和乳化,使其成为一种可行的食品成分.
虽然GSP显示出卓越的抗氧化活性,但GEP的功能特征表明它有可能成为食品工业中的替代蛋白质来源.

关键词:

具有抗氧化活性的抗氧化剂.功能性质功能性质功能性质银杏果内性蛋白质 (GEP) 是一种内性蛋白质.银杏种子蛋白 (GSP) 是一种种子蛋白.

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