高纯度水溶性氨酸及其酶性水解酸盐的化学组成和技术功能性质
Antoni Taraszkiewicz1, Izabela Sinkiewicz2, Agata Sommer2
1Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Narutowicza Street 11/12, 80-233, Poland; Department of Food Bioscience, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland.
Food chemistry
|January 24, 2025
概括
用尿素辅助的提取产生了高质量的羽毛质,具有出色的油持和乳化特性. 随后的酶化水解产生了生物活性,证明了各种食品和制药应用的潜力.
科学领域:
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
- 生物技术是生物技术.
背景情况:
- 羽毛胺是一种有价值的生物聚合物,具有潜在的应用.
- 有效的提取和修改是释放质蛋白潜力的关键.
- 之前的方法缺乏优化高质量的角质分离和生产.
研究的目的:
- 为了比较含有尿素和无尿素的L-氨酸溶液,用于羽毛脂提取.
- 评估商业蛋白质酶用于生产素衍生生物活性.
- 描述提取的素和产生的的功能性质.
主要方法:
- 使用含有和不含尿素的L-氨酸溶液提取氨酸.
- 溶性质素的表征 (含油,发泡,乳化能力).
- 使用素,化学素,素和亚微素进行酸化.
- 对的分子量和水解程度的分析.
主要成果:
- 尿素辅助提取显著改善了质蛋白的结构完整性和产量.
- 提取的胺隔离物显示出高含油 (9.37 g/g),发泡 (127%) 和乳化 (49%) 的能力.
- 酶性水解产生了具有不同程度水解 (6-36%) 的酸 (2.10 5.96 kDa).
- 苏比利辛产生了高水解率 (63%),小 (<1 kDa) 和广泛的pH溶解度,但功能性质降低的化物.
结论:
- 用尿素优化角质素提取对于高质量的功能性制剂至关重要.
- 酶解水解可以产生生物活性酸,但需要过程优化来平衡特征和功能性质.
- 量身定制的胺提取和水解策略对于各种食品和制药应用至关重要.
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