来自Zanthoxylum种子的蛋白质水解剂的结构,物理化学性质和生物活性
Si-Yu Dong1, Ying-Qiu Li1, Xin Sun1
1School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
Journal of the science of food and agriculture
|December 12, 2023
概括
酶性水解增强了桑托西种子蛋白 (ZSP) 的特性,产生了强大的抗氧化剂和抗高血压剂. 素和酶酶在食品和药物应用中显示出有希望的结果.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生化学
- 蛋白质化学 蛋白质化学
背景情况:
- 桑托西种子蛋白 (ZSP) 是一个未被充分利用的,可获得的植物蛋白质来源.
- 关于ZSP及其水解剂的研究有限,这阻碍了其在食品工业中的潜力.
研究的目的:
- 研究Zanthoxylum种子蛋白质水解物的结构,物理化学和生物活性.
- 为了评估使用五种不同的酶制备的水解剂:Protamex®,Alcalase®,Neutrase®,素和素.
主要方法:
- 使用五种不同的蛋白酶,对Zanthoxylum种子蛋白的酶性水解.
- 水解剂的分子量,颗粒大小,可溶性,表面水性和发泡性质的表征.
- 生物活动的评估,包括抗氧化 (基清除,铁离子化) 和抗高血压 (血管酶转化酶抑制) 能力.
主要成果:
- 酶水解降低了ZSP的分子量和颗粒大小,增加了随机线圈含量和可溶性.
- 素化ZSP表现出最高的水解度,最低的分子量,最小的颗粒大小和最高的溶解度.
- 酶化ZSP表现出最高的表面疏水性,发泡能力和强大的抗氧化活性 (基根清除和铁离子化).
- 素化ZSP表现出最强的血管酶转化酶抑制活性.
结论:
- 酶性水解显著改善了桑托西种子蛋白的物理化学特性.
- ZSP酶化水解酸具有显著的抗氧化和抗高血压特性.
- 这些发现支持ZSP酶化解剂在食品和制药行业作为功能成分的应用.
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