优化黑大蛋白提取过程,并通过酶化水解产品探索其特性和功能
Jian Liu1,2, Yuanyuan Wang1,3, Bo Wang1
1College of Agriculture and Bioengineering, Heze University, Heze 274000, China.
Molecules (Basel, Switzerland)
|January 11, 2025
概括
优化的黑蛋白 (BGP) 提取产生了12.10%. 酶性水解改善了BGP的溶解性和保持水分的能力,但降低了抗氧化和低血糖活动. BGPH-P 显示出出色的乳化特性.
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:
- 黑蛋白 (BGP) 具有潜在的功能性质.
- 提取方法的优化对于最大限度地提高BGP产量和质量至关重要.
- 酶性水解可以改变蛋白质的功能.
研究的目的:
- 为了优化黑蛋白 (BGP) 提取,使用性溶解和酸性沉.
- 调查酶化水解对BGP功能特征,抗氧化剂和低血糖活性的影响.
- 为了比较BGP及其化物的特性.
主要方法:
- 使用响应表面方法来优化BGP提取条件 (固体/液体比,时间,温度,pH).
- 黑大蛋白经过酶性水解,使用素,素和混合酶.
- 评估了功能性质 (可溶性,持水能力,乳化活性),抗氧化活性 (DPPH基因清除) 和低血糖活性.
主要成果:
- 在最佳的BGP提取条件下,产生12.10%±0.21%的蛋白质,其同电点为3.1.
- 氨酸水解剂 (BGPH-P) 呈现出最小的粒子大小和最高的Zeta潜力.
- 与BGP.相比,水解剂显示出增强的溶解性,持水能力和发泡能力,但降低了乳化活性,抗氧化剂和低血糖活性.
结论:
- 优化提取提供高产的黑大蛋白 (BGP),具有良好的固有的抗氧化和低血糖活性.
- 酶性水解,特别是用素,产生具有更好的溶解性和乳化特性的BGP水解盐.
- 研究结果为从黑蛋白及其水解剂中开发功能性食品成分提供了洞察力.
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