超声波辅助酶修饰:一种提高驼牛奶水解酸盐质量和功能的方法
Anita Tanwar1, Yogesh Kumar2, Rajkumar Berwal1
1Department of Livestock Products Technology, College of Veterinary and Animal Science, Rajasthan University of Veterinary and Animal Sciences (RAJUVAS), Bikaner 334001, India.
Ultrasonics sonochemistry
|December 1, 2025
概括
超声波显著增强了驼牛奶素的酶性水解,增加了的释放和抗氧化活性. 这种组合增强了蛋白质分解,可用于功能性食品和营养保健品.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 蛋白质化学 蛋白质化学
背景情况:
- 驼乳酪蛋白是一种有价值的蛋白质来源.
- 酶性水解用于生产生物活性.
- 超声波技术可以增强酶体过程.
研究的目的:
- 为了评估超声波和酶性水解对驼牛奶乳酪蛋白的影响.
- 确定增强释放和生物活性的最佳条件.
主要方法:
- 驼乳酪蛋白经过化,使用酸盐,帕帕因和α-chymotrypsin,在超声波辅助和无超声波辅助的情况下进行了水解.
- 进行了水解度,pH,SDS-PAGE,抗氧化剂测定 (DPPH,ABTS) 和FTIR分析.
主要成果:
- 超声波显著增加了所有酶的水解程度.
- 加上超声波的α-chymotrypsin产生了最高的释放率 (27.7%).
- 超声波辅助的化物表现出增强的抗氧化活性和结构修饰.
结论:
- 超声波辅助酶化水解是一种有效的方法来改善驼牛奶素水解剂.
- 这种方法可以增强释放,抗氧化特性和蛋白质结构.
- 驼牛奶素水解剂在功能性食品和营养药物应用方面显示出前景.
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