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伦丁的结构性,功能性和抗氧化性质是通过五种酶制备的蛋白质水解剂
Shu-Jing Bing1, Xing-Shuo Chen1, Xin Zhong1
1School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China.
Food chemistry
|October 25, 2023
概括
使用各种酶创建了Lentinus edodes蛋白质水解物 (LEPHs). 酸盐产生了具有卓越乳化稳定性和抗氧化特性的LEPH,而氨酸产生了增强的DPPH激素清除和发泡能力.
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:
- 兰丁 (Lentinus edodes) 是一个丰富的蛋白质来源.
- 与完整的蛋白质相比,蛋白质水解剂提供了更好的功能和生物活性特性.
- 酶性水解是产生功能性蛋白质水解剂的关键方法.
研究的目的:
- 为了研究Lentinus edodes蛋白质水解剂 (LEPHs) 的结构,功能和抗氧化特性.
- 为了比较不同酶 (酶,原素,素,帕帕因,中性酶) 对LEPH特征的影响.
- 确定在食品工业中具有潜在应用的LEPH.
主要方法:
- 在Lentinus的酶性水解中,使用酸盐,原素,素,帕帕因和中性酶去除蛋白质.
- 通过凝电泳,FTIR,激光散射和光光谱学进行结构分析.
- 功能性质评估,包括乳化和发泡能力.
- 使用Fe2+化,化和DPPH激素清除试验进行抗氧化活性评估.
主要成果:
- 酶性水解改变了蛋白质结构,减少了分子量和颗粒大小.
- 酸盐水解产生了最高的水解度 (32.86%),最小的粒子大小 (130.77 nm) 和最低的分子重量 (5.86 kDa).
- 酸水解剂显示出优越的乳化稳定性,基清除能力和Fe2+化能力.
- 素水解剂表现出最高的DPPH激素清除,泡和脂肪吸收能力.
结论:
- 酶性水解有效地改变了Lentinus edodes蛋白质的结构和功能.
- 特殊的酶,如酶和素产生LEPH具有独特和有价值的属性.
- 作为食品工业中的功能成分,LEPHs具有显著的潜力.
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