State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China.
Department of Agricultural Engineering, Faculty of Agriculture, Sana'a University, Sana'a, Yemen.
J Food Sci. 2020 Oct;85(10):3313-3322. doi: 10.1111/1750-3841.15345. Epub 2020 Jul 22.
The structural and physicochemical characteristics of protein hydrolysates prepared from Chinese sturgeon through the enzymatic hydrolysis process were evaluated. Two different enzymes including papain and alcalase 2.4L were used in the hydrolysis process. The papain enzyme significantly increased the degree of hydrolysis (20.62%) and decreased the ζ-potential (12.4 ± 1.31 mV) as compared to the alcalase enzyme, which represented 15.55% and 15.53 ± 0.77 mV, respectively. Alcalase 2.4L hydrolysate exhibited smaller particle size (822.047 ± 61.26 nm) than papain hydrolysate (1425.39 ± 44.82 nm). Hydrolysis by papain and alcalase 2.4L enzymes decreased the molecular weights (MW ≤ 1,000 Da) to 98.27% and 86.84%, respectively. The surface hydrophobicity and turbidity of the hydrolysates significantly affected by enzyme type and protein concentrations. By using the X-ray diffraction analysis, the papain hydrolysate showed a higher relative crystallinity degree (30.33%) than alcalase 2.4L hydrolysate (29.40%), whereas the Fourier transform infrared spectroscopy showed more clearly peaks for the amide bands of alcalase hydrolysate. The thermal properties also affected by enzymatic hydrolysis conditions, since the melting temperatures were 159.17 and 149.58 °C, whereas the rate of mass loss was 67.04% and 62.8%, for papain and alcalase hydrolysates, respectively. PRACTICAL APPLICATION: The enzymatic hydrolysis process of proteins is employed to obtain the nutritionally and functionality important peptides that result during the preparation of fish protein hydrolysate. The objective of this study was to investigate the structural and physicochemical characteristics of protein hydrolysate prepared from Chinese sturgeon. This study showed that these characteristics were affected by enzymatic hydrolysis conditions especially enzyme type. The finding of this study may be useful in terms of providing new information on the properties of the protein hydrolysate and the structural changes resulting from controlled enzymatic hydrolysis conditions. Overall, these conditions could potentially alter the secondary structure of the protein hydrolysates or peptides and enhance their functional properties.
采用酶解法制备中华鲟蛋白水解物，评价其结构和物理化学特性。两种不同的酶，包括木瓜蛋白酶和碱性蛋白酶 2.4L，用于水解过程。与碱性蛋白酶相比，木瓜蛋白酶显著提高了水解度（20.62%）并降低了 ζ-电位（12.4±1.31 mV），分别为 15.55%和 15.53±0.77 mV。碱性蛋白酶 2.4L 水解产物的粒径（822.047±61.26 nm）小于木瓜蛋白酶水解产物（1425.39±44.82 nm）。木瓜蛋白酶和碱性蛋白酶 2.4L 酶解均将分子量（MW≤1000 Da）降低至 98.27%和 86.84%。水解产物的表面疏水性和浊度受酶类型和蛋白质浓度的显著影响。通过 X 射线衍射分析，木瓜蛋白酶水解产物的相对结晶度（30.33%）高于碱性蛋白酶 2.4L 水解产物（29.40%），而傅里叶变换红外光谱显示碱性蛋白酶水解产物的酰胺带峰更为明显。热性能也受到酶解条件的影响，因为木瓜蛋白酶和碱性蛋白酶水解产物的熔融温度分别为 159.17°C 和 149.58°C，而质量损失率分别为 67.04%和 62.8%。实际应用：蛋白质的酶解过程用于获得鱼蛋白水解物制备过程中产生的具有重要营养和功能的肽。本研究的目的是研究中华鲟蛋白水解物的结构和物理化学特性。本研究表明，这些特性受酶解条件的影响，特别是酶的类型。本研究的发现可能有助于提供关于蛋白水解物性质和结构变化的新信息，这些变化是由受控的酶解条件引起的。总的来说，这些条件可能会改变蛋白水解物或肽的二级结构，并增强其功能特性。
