来自农业废物的酸适应多氧化酶:提取,表征和在植物蛋白交联中的应用
Trang Tran1, Zhe Xu1,2, John Coupland1
1Department of Food Science, The Pennsylvania State University, University Park, PA 16802, USA.
Foods (Basel, Switzerland)
|October 16, 2025
概括
适应酸的多氧化酶 (PPO) 是从水果副产品中提取的. 梨的PPO在酸性条件下表现出强烈的活性,使植物蛋白在食品应用中能够交叉连接.
科学领域:
- 食品科学 食品科学 食品科学
- 酶学 是一种酶学.
- 生物技术是生物技术.
背景情况:
- 多氧化酶 (PPO) 改善了食品的技术功能性质,但通常需要中性pH值.
- 在酸性条件下有限的PPO活性限制了它们在酸性食品中的使用.
研究的目的:
- 从水果副产品中提取和表征酸适应的PPO.
- 为了评估PPO活性,基质特异性和蛋白质交联能力在酸性pH下.
主要方法:
- 从哈斯梨种子,安梨,巴特莱特梨,红色美味果和麦金托什果中提取PPO.
- 对PPO活性和基质特异性的色度测试.
- 用于分子重量测定和蛋白质交联评估的SDS-PAGE.
主要成果:
- 安和巴特莱特梨的PPO表现出强大的酸适应活性.
- 安和巴特莱特梨PPO的最佳活性在pH值分别为4.0-5.0和5.0-8.0,最佳温度为20°C时观察到.
- 在4.0的pH值下使用EGCG有效地交联植物蛋白质.
结论:
- 水果副产品是适应酸性PPO的可行来源.
- 梨的PPO可以在酸性条件下修改大豆蛋白水解盐.
- 这项研究强调了农业资源在功能性食品成分开发方面未得到充分利用.
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