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限水解和高压匀质处理对牡蛎分离蛋白功能特性的影响。

Effects of Limited Hydrolysis and High-Pressure Homogenization on Functional Properties of Oyster Protein Isolates.

机构信息

School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.

出版信息

Molecules. 2018 Mar 22;23(4):729. doi: 10.3390/molecules23040729.

DOI:10.3390/molecules23040729
PMID:29565324
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6017953/
Abstract

In this study, the effects of limited hydrolysis and/or high-pressure homogenization (HPH) treatment in acid conditions on the functional properties of oyster protein isolates (OPI) were studied. Protein solubility, surface hydrophobicity, particle size distribution, zeta potential, foaming, and emulsifying properties were evaluated. The results showed that acid treatment led to the dissociation and unfolding of OPI. Subsequent treatment such as limited proteolysis, HPH, and their combination remarkably improved the functional properties of OPI. Acid treatment produced flexible aggregates, as well as reduced particle size and solubility. On the contrary, limited hydrolysis increased the solubility of OPI. Furthermore, HPH enhanced the effectiveness of the above treatments. The emulsifying and foaming properties of acid- or hydrolysis-treated OPI significantly improved. In conclusion, a combination of acid treatment, limited proteolysis, and HPH improved the functional properties of OPI. The improvements in the functional properties of OPI could potentiate the use of oyster protein and its hydrolysates in the food industry.

摘要

在这项研究中，研究了在酸性条件下有限水解和/或高压均质（HPH）处理对牡蛎蛋白分离物（OPI）功能特性的影响。评估了蛋白质溶解度、表面疏水性、粒径分布、Zeta 电位、起泡和乳化性能。结果表明，酸处理导致 OPI 的解离和展开。随后的处理，如有限水解、HPH 及其组合，显著改善了 OPI 的功能特性。酸处理产生了柔韧性的聚集物，同时降低了颗粒大小和溶解度。相反，有限水解增加了 OPI 的溶解度。此外，HPH 增强了上述处理的效果。经酸处理或水解处理的 OPI 的乳化和起泡性能显著提高。总之，酸处理、有限水解和 HPH 的组合改善了 OPI 的功能特性。OPI 功能特性的改善可能会增强牡蛎蛋白及其水解产物在食品工业中的应用。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e1b8/6017953/2e7adcbdecd7/molecules-23-00729-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e1b8/6017953/34f0cb6566af/molecules-23-00729-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e1b8/6017953/38b70bfea160/molecules-23-00729-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e1b8/6017953/32d6b8f46955/molecules-23-00729-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e1b8/6017953/3a4a48acd6cc/molecules-23-00729-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e1b8/6017953/ddc57376b96f/molecules-23-00729-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e1b8/6017953/2e7adcbdecd7/molecules-23-00729-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e1b8/6017953/34f0cb6566af/molecules-23-00729-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e1b8/6017953/38b70bfea160/molecules-23-00729-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e1b8/6017953/32d6b8f46955/molecules-23-00729-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e1b8/6017953/3a4a48acd6cc/molecules-23-00729-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e1b8/6017953/ddc57376b96f/molecules-23-00729-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e1b8/6017953/2e7adcbdecd7/molecules-23-00729-g006.jpg

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