Wang Ying-Ying, Wang Chen-Ying, Wang Shuang-Tong, Li Ying-Qiu, Mo Hai-Zhen, He Jin-Xing
School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China.
School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China.
Food Chem. 2021 May 30;345:128765. doi: 10.1016/j.foodchem.2020.128765. Epub 2020 Dec 4.
The physicochemical and antioxidant properties of tree peony seed protein (TPSP) hydrolysates by Alcalase, Neutrase, Papain, Protamex, and Flavourzyme were investigated in this study. The physicochemical properties were characterized by SDS-PAGE, particle size distribution, fourier transform infrared and fluorescence spectroscopy etc. The antioxidant activities were determined by DPPH radical, ABTS radical, Fe chelating, and reducing power. The results showed five proteases produced hydrolysates with a significantly reduced average particle size, α-helices, and surface hydrophobicity compared to TPSP. Alcalase and Neutrase hydrolysis enhanced the nutritional value of the hydrolysates. Alcalase hydrolysates possessed the highest degree of hydrolysis (27.97%) and lowest molecular weight (<13 kDa) with average particle size (231.33 nm). Alcalase hydrolysate displayed the highest radical scavenging (DPPH IC = 0.18 mg/mL, ABTS IC = 1.57 mg/mL), Fe chelating activity (IC = 0.99 mg/mL), and reducing power (0.594). These results provide the fundamentals for TPSP hydrolysates as antioxidants to be employed in food industry or pharmaceutical industry.
本研究考察了用碱性蛋白酶、中性蛋白酶、木瓜蛋白酶、胃蛋白酶和风味酶制备的牡丹籽蛋白（TPSP）水解产物的理化性质和抗氧化性能。通过SDS-PAGE、粒度分布、傅里叶变换红外光谱和荧光光谱等对其理化性质进行了表征。通过DPPH自由基、ABTS自由基、铁螯合和还原能力测定其抗氧化活性。结果表明，与TPSP相比，五种蛋白酶制备的水解产物平均粒径、α-螺旋结构和表面疏水性显著降低。碱性蛋白酶和中性蛋白酶水解提高了水解产物的营养价值。碱性蛋白酶水解产物水解度最高（27.97%），分子量最低（<13 kDa），平均粒径为（231.33 nm）。碱性蛋白酶水解产物表现出最高的自由基清除能力（DPPH IC = 0.18 mg/mL，ABTS IC = 1.57 mg/mL）、铁螯合活性（IC = 0.99 mg/mL）和还原能力（0.594）。这些结果为TPSP水解产物作为抗氧化剂应用于食品工业或制药工业提供了基础。
