Mokni Ghribi Abir, Maklouf Gafsi Ines, Sila Assaâd, Blecker Christophe, Danthine Sabine, Attia Hamadi, Bougatef Ali, Besbes Souhail
Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Route de Soukra, 3038 Sfax, Tunisia.
Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Unité Enzymes et Bioconversion, route de Soukra, 3038 Sfax, Tunisia; Institut Régional de Recherche en Agroalimentaire et Biotechnologie: Charles Viollette, EA1026, Equipe ProBioGEM, Université Lille 1, France.
Food Chem. 2015 Nov 15;187:322-30. doi: 10.1016/j.foodchem.2015.04.109. Epub 2015 Apr 24.
The impact of enzymatic hydrolysis by Alcalase on the conformational and functional properties of chickpea protein isolate (CPI) was investigated. The physicochemical, interfacial tension and surface characteristics of CPI and their hydrolysates (CPH) according to the degree of hydrolysis (DH) were also determined. These parameters were then related to the changes in the emulsification activity (EAI) and stability (ESI). The enzymatic hydrolysis was found to improve protein recovery and solubility, leading to a reduction in the molecular weight bands with a concomitant increase in the intensity and appearance of protein bands having apparent molecular mass below 20 kDa. The interfacial tension decreased from ∼ 66.5 mN m(-1) for CPI to ∼ 59.1 m Nm(-1) for CPH. A similar trend was observed for the surface charge which declined from -27.55 mV to -16.4 mV for the CPI and CPH, respectively. These changes were found to have a detrimental effect on the EAI and ESI values.
研究了碱性蛋白酶（Alcalase）酶解对鹰嘴豆分离蛋白（CPI）构象和功能特性的影响。还测定了CPI及其水解产物（CPH）根据水解度（DH）的理化性质、界面张力和表面特性。然后将这些参数与乳化活性（EAI）和稳定性（ESI）的变化相关联。发现酶解可提高蛋白质回收率和溶解度，导致分子量条带减少，同时表观分子量低于20 kDa的蛋白质条带强度和出现频率增加。界面张力从CPI的约66.5 mN m⁻¹降至CPH的约59.1 mN m⁻¹。表面电荷也呈现类似趋势，CPI和CPH的表面电荷分别从-27.55 mV降至-16.4 mV。发现这些变化对EAI和ESI值有不利影响。
