酶解时间对 Protamex 水解玉米醇溶蛋白的理化及功能特性的影响。
Effect of hydrolysis time on the physicochemical and functional properties of corn glutelin by Protamex hydrolysis.
机构信息
Heilongjiang Provincial University Key Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China.
Heilongjiang Provincial University Key Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China.
出版信息
Food Chem. 2015 Apr 1;172:407-15. doi: 10.1016/j.foodchem.2014.09.080. Epub 2014 Oct 1.
The physicochemical and functional properties, such as surface hydrophobicity, disulphide bond content, thermal properties, molecular weight distribution, antioxidant properties, of corn glutelin hydrolysates catalysed by Protamex at different hydrolysis times were evaluated. The hydrolysis influenced the properties of corn glutelin significantly, and not only decreased its molecular weight and disulphide bond content, but also eventually transformed its insoluble native aggregates to soluble aggregates during the hydrolysis process. Corn glutelin hydrolysates were found to have a higher solubility, which was associated with their relatively higher foaming and emulsifying properties compared to the original glutelin. Corn glutelin and its hydrolysates maintained a high thermal stability. In addition, the hydrolysates exhibited excellent antioxidant properties measured through in vitro assays, namely DPPH and OH radical scavenging activity, Fe(2+)-chelating capacity and reducing power; the values were 58.86%, 82.64%, 29.92% and 0.236% at 2.0mg/mL, respectively.
采用 Protamex 酶解不同时间制备玉米醇溶蛋白水解产物，评价其理化功能特性，如表面疏水性、二硫键含量、热特性、分子量分布、抗氧化活性。酶解显著影响玉米醇溶蛋白的性质，不仅降低其分子量和二硫键含量，而且在水解过程中最终将其不溶性天然聚集物转化为可溶性聚集物。玉米醇溶蛋白水解产物具有更高的溶解度，与原始醇溶蛋白相比，其具有更高的起泡性和乳化性。玉米醇溶蛋白及其水解产物具有较高的热稳定性。此外，水解产物通过体外测定表现出优异的抗氧化活性，即 DPPH 和 OH 自由基清除活性、Fe(2+)-螯合能力和还原能力；在 2.0mg/mL 时，其值分别为 58.86%、82.64%、29.92%和 0.236%。
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