由芝麻种子的酸化引起的蛋白质解和脂解
Xinyu Wang1, Lili Wang2, Lijuan Wang3
1School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Food chemistry
|April 26, 2025
概括
用酸化芝麻种子激活蛋白酶和脂酶,将蛋白质和油分解为,氨基酸和脂肪酸,用于潜在的功能性食品应用.
科学领域:
- 生物化学 生物化学
- 食品科学 食品科学 食品科学
- 植物生物学 植物生物学
背景情况:
- 用浸泡的种子是功能性食物,真空酸化对于发芽期间的蛋白质调动至关重要.
- 芝麻种子含有蛋白酶,在pH值为4.5时具有最佳活性,因此适合酸性处理.
研究的目的:
- 研究酸处理对芝麻种子蛋白酶和脂酶的影响.
- 为了了解酸性芝麻种子中储存蛋白质和脂质的水解.
主要方法:
- 芝麻种子被浸泡在25°C的2%乙酸溶液中.
- 传输电子显微镜 (TEM) 用于观察蛋白酶局部化.
- 液体染色学串联质谱学 (LC-MS/MS) 确定了发生的化.
主要成果:
- 在9小时内,酸化到pH4.5激活蛋白酶,导致储存蛋白和蛋白储存真空 (PSV) 膜的水解.
- 蛋白质降解了有机细胞和油体膜蛋白质,释放油以进行脂酶作用.
- 7天后,蛋白质被水解成39%的和31%的自由氨基酸;油产生了26%的自由脂肪酸和13%的二甲基甘油.
结论:
- 酸处理有效地激活了芝麻种子中的内源蛋白酶.
- 这一过程促进储存蛋白质和脂质的分解,产生,氨基酸和脂肪酸.
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