米的水解酸与粘性米蛋白通过序列素-素水解:模拟体外消化
Zihang Yan1, Fang Huang1, Weitong Shu1
1State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi, Nanchang 330047, China; International Institute of Food Innovation, Nanchang University, Jiangxi, Nanchang 330200, China.
Food research international (Ottawa, Ont.)
|November 1, 2025
概括
使用素和素的酶化水解显著改善了大米蛋白分离物 (RPI) 和粘性大米蛋白 (GRP) 的溶解性和功能性质. 这一过程提高了它们在功能性食品中使用的潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 蛋白质化学 蛋白质化学
- 生物化学 生化学
背景情况:
- 米蛋白分离物 (RPI) 和粘性米蛋白 (GRP) 的低水溶性限制了它们的应用.
- 提高蛋白质溶解度对于开发新型食品成分至关重要.
研究的目的:
- 为了提高RPI和GRP的水溶性和功能性质.
- 研究酶解水解时间和酶类型对蛋白质特性的影响.
主要方法:
- 使用素和素进行RPI和GRP的酶性水解.
- 对溶解度,微观结构,表面疏水性,乳化活性指数 (EAI) 和抗氧化活性 (DPPH,ABTS) 的评估.
主要成果:
- 优化的水解条件显著增加了蛋白质溶解度 (例如,素的GRP为46.86%).
- 水解降低了表面的疏水性,改变了蛋白质的微观结构.
- 观察到增强的乳化活性和抗氧化能力.
结论:
- 酶性水解是一种有效的方法来提高RPI和GRP的可溶性和功能性质.
- 改性大米蛋白显示出在功能性食品中的应用的前景.
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