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时间:2020-04-16
《加热和碱性处理豌豆蛋白对其不同酶水解物抗氧化性的影响-论文.pdf》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、※基础研究食品科学2013,Vo1.34,No.155加热和碱性处理豌豆蛋白对其不同酶水解物抗氧化性的影响张欣,熊幼翎一,陈洁(1.江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡2141222.肯塔基大学动物与食品科学系,肯塔基州莱克星顿40508,美国)摘要:以水解率、溶解度和抗氧化性为指标,考察7种常用蛋白酶(3种商业蛋白酶:碱性蛋白酶、风味蛋白酶、复合蛋白酶和4种纯化蛋白酶:胰蛋白酶、胰凝乳蛋白酶、木瓜蛋白酶、胃蛋白酶)对经过加热(90*C,5min)$1碱性(pill2)处理方法所致结构展开的豌豆蛋
2、白的酶解作用。结果表明:加热和碱性处理均能促进蛋白水解并因不同酶对溶解度产生不同的影响。两种处理方法均能有效地提高豌豆蛋白水解物的抗氧化能力。所有酶水解物的清除自由基的能力都较完整蛋白有显著提高3、白所制备的水解物较天然蛋白制备的水解物具有更强的抗氧化能力。关键词:豌豆蛋白;加热和碱性处理;水解;抗氧化性EffectofHeatingandAlkalineTreatmentonAntioxidantActivityofPeaProteinHydrolysatesPreparedbyDifferentEnzymesZHANGXin,XIONGYou.1ingL术,CHENJie(1.StateKeyLaboratoryofFoodScienceandTechnology,SchoolofFoodSciencean4、dTechnology,JiangnanUniversity,Wuxi214122,China;2.DepartmentofAnimalandFoodSciences,UniversityofKentucky,Lexington40508,USA)Abstract:Peaproteinisolate(PPI)withorwithoutstructuralunfolding(byheatingorpill2treatment)washydrolyzedbyusingsevenproteases(3crudeprotea5、ses:alcalase,flavourzymeandprotamex;4pureproteases:trypsin,chymotrypsin,papainandpepsin)toproducepeaproteinhydrolysates(PPHs).Thedegreeofhydrolysis,proteinsolubilityandantioxidantactivitywereevaluated.Resultsshowedthatbothheatingandpill2treatmentscouldpromotepr6、oteinhydrolysis,butproduceobviouschangesinsolubility,dependingonenzymes.AllPPHsexhibitedstronger7、eenzymeswerestrongerFez+.chelatingcapacitythanPPHspreparedbypureenzymes.AmongallPPHs,thePPHpreparedbyflavourzymerFla—PPH)andprotamex(Pro-PPH)revealedthemostobviousinhibitiononlipidoxidationintheliposomalsystem.Fla-PPHpreparedfromheatingorpill2一treatedPPIsshowed8、betterinhibitiononlipidoxidationintheTween一2O—stabilizedoil-in-wateremulsionthanFla-PPHpreparedfromnon-treatedPPIs.Overal1.PPHsfromheatingandpill2一treatedPPIsgenerallyhasstr
3、白所制备的水解物较天然蛋白制备的水解物具有更强的抗氧化能力。关键词:豌豆蛋白;加热和碱性处理;水解;抗氧化性EffectofHeatingandAlkalineTreatmentonAntioxidantActivityofPeaProteinHydrolysatesPreparedbyDifferentEnzymesZHANGXin,XIONGYou.1ingL术,CHENJie(1.StateKeyLaboratoryofFoodScienceandTechnology,SchoolofFoodSciencean
4、dTechnology,JiangnanUniversity,Wuxi214122,China;2.DepartmentofAnimalandFoodSciences,UniversityofKentucky,Lexington40508,USA)Abstract:Peaproteinisolate(PPI)withorwithoutstructuralunfolding(byheatingorpill2treatment)washydrolyzedbyusingsevenproteases(3crudeprotea
5、ses:alcalase,flavourzymeandprotamex;4pureproteases:trypsin,chymotrypsin,papainandpepsin)toproducepeaproteinhydrolysates(PPHs).Thedegreeofhydrolysis,proteinsolubilityandantioxidantactivitywereevaluated.Resultsshowedthatbothheatingandpill2treatmentscouldpromotepr
6、oteinhydrolysis,butproduceobviouschangesinsolubility,dependingonenzymes.AllPPHsexhibitedstronger7、eenzymeswerestrongerFez+.chelatingcapacitythanPPHspreparedbypureenzymes.AmongallPPHs,thePPHpreparedbyflavourzymerFla—PPH)andprotamex(Pro-PPH)revealedthemostobviousinhibitiononlipidoxidationintheliposomalsystem.Fla-PPHpreparedfromheatingorpill2一treatedPPIsshowed8、betterinhibitiononlipidoxidationintheTween一2O—stabilizedoil-in-wateremulsionthanFla-PPHpreparedfromnon-treatedPPIs.Overal1.PPHsfromheatingandpill2一treatedPPIsgenerallyhasstr
7、eenzymeswerestrongerFez+.chelatingcapacitythanPPHspreparedbypureenzymes.AmongallPPHs,thePPHpreparedbyflavourzymerFla—PPH)andprotamex(Pro-PPH)revealedthemostobviousinhibitiononlipidoxidationintheliposomalsystem.Fla-PPHpreparedfromheatingorpill2一treatedPPIsshowed
8、betterinhibitiononlipidoxidationintheTween一2O—stabilizedoil-in-wateremulsionthanFla-PPHpreparedfromnon-treatedPPIs.Overal1.PPHsfromheatingandpill2一treatedPPIsgenerallyhasstr
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