乙酰化对商业南瓜蛋白浓缩物理化及功能性质的影响。
Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate.
机构信息
Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wrocław, Poland.
Department of Functional Products Development, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wrocław, Poland.
出版信息
Molecules. 2021 Mar 12;26(6):1575. doi: 10.3390/molecules26061575.
The purpose of the present study was to determine the effects of acetylation with different doses of acetic anhydride on the chemical composition and chosen functional properties of commercial pumpkin protein concentrate (PPC). The total protein content decreased as compared to unmodified samples. Electrophoretic analysis revealed that in the acetylated pumpkin protein, the content of the heaviest protein (35 kDa) decreased in line with increasing concentrations of modifying reagent. Acetylation of PPC caused a significant increase in water-binding and oil-absorption capacity and for emulsifying properties even at the dose of 0.4 mL/g. Additionally, an increase in foaming capacity was demonstrated for preparations obtained with 2.0 mL/g of acetic anhydride, whereas acetylation with 0.4 and 1.0 mL/g caused a decrease in protein solubility as compared to native PPC.
本研究旨在确定不同剂量的乙酸酐乙酰化对商业南瓜蛋白浓缩物（PPC）的化学成分和所选功能特性的影响。与未改性样品相比，总蛋白含量降低。电泳分析表明，在乙酰化的南瓜蛋白中，随着改性试剂浓度的增加，最重的蛋白质（35 kDa）的含量减少。PPC 的乙酰化导致水结合和吸油性以及乳化性能显著增加，即使在 0.4 mL/g 的剂量下也是如此。此外，对于用 2.0 mL/g 的乙酸酐获得的制剂，还表现出起泡能力的增加，而用 0.4 和 1.0 mL/g 的乙酸酐进行乙酰化导致与天然 PPC 相比，蛋白质溶解度降低。
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