食品与发酵工业 >

2023 , Vol. 49 >Issue 24: 111 - 117

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035058

研究报告

蛋白酶水解汉麻分离蛋白产物结构及功能特性比较

  • 朱秀清 ,
  • 王源 ,
  • 朱颖 ,
  • 安月欣 ,
  • 黄雨洋 ,
  • 孙冰玉 ,
  • 夏晓雨
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  • 1(哈尔滨商业大学 食品工程学院,黑龙江省普通高校食品科学与工程重点实验室,黑龙江省谷物食品与谷物资源综合加工重点实验室,黑龙江 哈尔滨,150028)
    2(黑龙江省农业科学院大豆研究所,黑龙江 哈尔滨,150086)
第一作者:硕士,教授(朱颖讲师为通信作者,E-mail:13258512068@163.com)

收稿日期: 2023-02-08

  修回日期: 2023-03-07

  网络出版日期: 2024-01-17

基金资助

黑龙江省“百千万”工程科技重大专项(2021ZX12B04);哈尔滨商业大学青年拔尖人才专项计划(理工类)(2020CX40);哈尔滨商业大学科研启动支持计划项目(22BQ19)

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Structural and functional properties of hemp protein isolate hydrolysates obtained with different proteases

  • ZHU Xiuqing ,
  • WANG Yuan ,
  • ZHU Ying ,
  • AN Yuexin ,
  • HUANG Yuyang ,
  • SUN Bingyu ,
  • XIA Xiaoyu
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  • 1(College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150028, China)
    2(Soybean Research Institute of Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China)

Received date: 2023-02-08

  Revised date: 2023-03-07

  Online published: 2024-01-17

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摘要

该实验通过6种蛋白酶(木瓜蛋白酶、风味蛋白酶、胃蛋白酶、胰蛋白酶、中性蛋白酶、碱性蛋白酶)对汉麻分离蛋白进行水解,比较不同蛋白酶对汉麻蛋白水解产物结构、界面性质的影响。结果表明,6种蛋白酶水解物均会产生更多的小分子肽,表现为β-转角、无规卷曲比例增加,β-折叠比例降低,Zeta电位绝对值、溶解度升高;其中碱性蛋白酶水解物具有良好的水解度(24.7±0.46)%及较高的肽含量(13.43±0.26) mg/mL和Zeta电位绝对值(16.20±0.83) mV;木瓜蛋白酶水解物具有最好的起泡性(68.85±1.22)%和泡沫稳定性(80.06±2.32)%;胃蛋白酶水解物的溶解度最高(83.31±2.51)%;中性蛋白酶水解物具有更好的乳化能力。该研究比较了不同蛋白酶处理后汉麻蛋白结构、界面性质的变化,为其作为食品功能助剂应用于食品工业提供一定的理论基础。

关键词： 汉麻蛋白; 蛋白酶; 水解产物; 结构; 功能特性

本文引用格式

朱秀清 , 王源 , 朱颖 , 安月欣 , 黄雨洋 , 孙冰玉 , 夏晓雨 . 蛋白酶水解汉麻分离蛋白产物结构及功能特性比较[J]. 食品与发酵工业, 2023 , 49(24) : 111 -117 . DOI: 10.13995/j.cnki.11-1802/ts.035058

Abstract

In this study, hemp protein isolate was hydrolyzed by six proteases (Papain, Flavourzyme, Pepsin, Trypsin, Neutrase and Alcalase), and the effects on the structural and functional properties of different protease hydrolysates were compared. The results showed that six proteases could produce more small molecule peptides, which showed an increase in the proportion of β-turns and random curls structure with the reduce in the proportion of β-sheet structure. Meanwhile, the hydrolysis would increase the absolute value of zeta potential and solubility. The Alcalase hydrolysates had great degree of hydrolysis (24.7±0.46)%, peptide content (13.43±0.26) mg/mL and zeta potential value (16.20±0.83) mV, the papain hydrolysates had the best foaming ability (68.85±1.22)% and foam stability (80.06±2.32)%, the pepsin hydrolysates had the highest solubility (83.31±2.51)%, and the Neutrase hydrolysates had the best emulsification ability. These results exhibited the structure, interfacial properties and antioxidant activity changes of hemp protein after different protease treatments, which would provide a theoretical basis for its application as a functional food additive in the food industry.

Key words： hemp protein; protease; enzymatic hydrolysates; structural; functional properties

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