酵素制备的驴奶乳清奶蛋白水解酸的特性和比较
Mingming Wei1, Chong Ning1, Yifei Ren1
1College of Light Industry, Liaoning University, Shenyang 110036, PR China.
Food chemistry: X
|May 3, 2024
概括
使用像Neutrase和Flavourzyme这样的蛋白质酶的牛奶乳清蛋白的酶性水解改善了溶解度,颗粒大小和乳化. 这一过程提高了驴奶蛋白质的特性,用于产品开发.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生化学
- 乳制品科学 乳制品科学
背景情况:
- 驴奶 (DM) 是一种有价值的乳制品来源,具有独特的蛋白质成分.
- 来自驴奶的乳清蛋白具有潜在的生物活性,但需要加工才能获得最佳利用.
- 酶性水解是修改蛋白质结构和功能的一个关键技术.
研究的目的:
- 为了评估不同蛋白酶 (酶,中性酶,帕帕因,Flavourzyme) 对驴奶乳清奶蛋白水解物的影响.
- 描述产生的水解酸盐的结构性,加工性和抗氧化性.
- 探索开发附加值驴奶产品的潜力.
主要方法:
- 驴奶乳清奶蛋白经过了使用四种不同的蛋白酶的酶性水解.
- 分析包括可溶性,颗粒大小,水解度 (DH),乳化特性,表面疏水性和光强度的确定.
- 评估了分子量,二级和三级蛋白质结构的变化.
主要成果:
- 酶性水解显著增加了水解盐的溶解度,并减少了平均颗粒大小.
- 中性酶和Flavourzyme产生了更高的DH,增强了乳化,并增加了表面的疏水性.
- 蛋白酶选择改变了蛋白质结构,氨基酸组成和分子量,导致了不同的水解物质特性.
结论:
- 酶性水解有效地修改了驴奶乳清奶蛋白,改善了它的功能性质.
- 蛋白酶的选择极大地影响了水解物质的特性.
- 这些发现支持通过乳清蛋白的酶加工开发具有综合价值的驴奶产品.
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