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来自Cantharellus cibarius蛋白质的酶化水解物的结构,功能和抗氧化特征

Yunxiang Que¹, Xingrui Liu¹, Pinyao Liu¹

¹College of Life Sciences, Engineering Research Center of Bioreactor and Pharmaceutical Development, Ministry of Education, Jilin Agricultural University, Changchun 130118, PR China.

|May 10, 2025

概括

鱼 (Cantharellus cibarius Fr.) 是一个有趣的动物. 蛋白质 (CCP) 和其化物 (CCPHs) 的抗氧化特性被研究. 特定的水解剂显示出显著的抗氧化能力,表明其在功能性食品中的潜在用途.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
营养保健品营养保健品

背景情况:

鱼 (Cantharellus cibarius Fr.) 是一个有趣的动物. 蛋白质 (CCP) 是生物活性的潜在来源.
了解CCP及其化物的功能性质对于食品应用至关重要.

研究的目的:

探索CCP及其酶化解物 (CCPH) 的抗氧化能力,结构和功能特性.
确定具有最佳抗氧化活性的CPHR,以便在功能性食品中潜在使用.

主要方法:

使用超声波辅助的性提取/酸沉提取CPC.
通过单步或双步酶性水解 (酸酶,中性酶,风味酶,胺素) 生成六个CCPH.
对抗氧化能力 (DPPH,ABTS,降铁功率) 和结构性质 (颗粒大小,疏水性,二次结构) 的评估.

主要成果:

FA-CCPH 呈现出最高的水解度和最佳的 DPPH 清除和铁化降解功率.
AF-CCPH展示了最有效的ABTS激素清理活动.
酶性水解改变了CCP结构,导致CCPH的多孔表面和独特的功能性质.

结论:

CCPHs具有显著的抗氧化特性,特定的水解剂显示出优越的激素清除和减少功率.
由酶性水解引起的结构变化有助于CCPHs的功能特征.
作为功能性食品行业的天然抗氧化成分,CCPH具有前景.

关键词:

抗氧化剂是一种抗氧化剂.鱼 (Cantharellus cibarius Fr.) 是一个有趣的动物.酶性水解是一种酶性水解.食品功能成分食品功能成分结构性表征结构性表征

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