Gohi Bi Foua Claude Alain, Du Jinze, Zeng Hong-Yan, Cao Xiao-Ju, Zou Kai Min
Biotechnology Institute, College of Chemical Engineering, Xiangtan University, Xiangtan 411105, Hunan, China.
Biology and Chemical Engineering School, Panzhihua University, Panzhihua 617000, Sichuan, China.
Bioengineering (Basel). 2019 Mar 27;6(2):28. doi: 10.3390/bioengineering6020028.
Pretreatment with a microwave was conducted before enzymolysis and shown to enhance the enzymolysis, which changed the secondary structure of the lotus seed protein. Under high-power microwave irradiation, sub bonds of the protein were broken, causing disaggregation and unfolding of the secondary structure, namely a decrease in the intermolecular aggregate structure and increase in the random coil structure, making the protein bonds susceptible to papain in the enzymolysis. On the other hand, a response surface methodology (RSM) was launched to investigate the influence of the enzymolysis process variables on the DH (degree of hydrolysis). The statistical analysis revealed that the optimized conditions were a protein substrate concentration of 15 g/L, pH of 5.5, enzymolysis temperature of 57 °C, papain amount of 0.5 g/L, and enzymolysis time of 45 min, for which the predicted value of the DH was 35.64%. The results indicated that a microwave also had better potential for applications in the enzymolysis of foods.
在酶解之前进行微波预处理，结果表明其可增强酶解作用，这改变了莲子蛋白的二级结构。在高功率微波辐射下，蛋白质的亚键断裂，导致二级结构解聚和展开，即分子间聚集结构减少，无规卷曲结构增加，使得蛋白质键在酶解过程中易于被木瓜蛋白酶作用。另一方面，采用响应面法（RSM）研究酶解过程变量对水解度（DH）的影响。统计分析表明，优化条件为蛋白质底物浓度15 g/L、pH 5.5、酶解温度57℃、木瓜蛋白酶用量0.5 g/L、酶解时间45 min，此时DH的预测值为35.64%。结果表明，微波在食品酶解方面也具有较好的应用潜力。
