College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
Food Chem. 2022 Apr 16;374:131707. doi: 10.1016/j.foodchem.2021.131707. Epub 2021 Nov 30.
Wheat germ albumin (WGA) is rich in nutrients and contains a number of antioxidant polypeptides. The effects of microwave-assisted alkaline protease, neutral protease, papain and compound protease on the degree of hydrolysis of WGA and the clearance rate of DPPH• were comparatively studied. The results showed that papain had the best proteolytic activity. The functional properties of WGA and its hydrolysis polypeptides were determined. The results showed that the solubility of WGA increased after papain hydrolysis, and the apparent viscosity and foam stability reduced. Compared with the amino acids of WGA, the proportions of proline, histidine, glycine, lysine, and glutamic acid in the enzymatic hydrolysis products increased, while the proportions of leucine, phenylalanine, arginine and isoleucine decreased. After papain hydrolysis, the surface structure was loose, and the surrounding blocks became more rounded.
小麦胚芽白蛋白（WGA）富含营养物质，含有多种抗氧化多肽。比较了微波辅助碱性蛋白酶、中性蛋白酶、木瓜蛋白酶和复合蛋白酶对 WGA 水解度和 DPPH•清除率的影响。结果表明，木瓜蛋白酶的酶解活性最好。测定了 WGA 及其水解多肽的功能特性。结果表明，WGA 经木瓜蛋白酶水解后溶解度增加，表观粘度和泡沫稳定性降低。与 WGA 的氨基酸相比，酶解产物中脯氨酸、组氨酸、甘氨酸、赖氨酸和谷氨酸的比例增加，亮氨酸、苯丙氨酸、精氨酸和异亮氨酸的比例减少。木瓜蛋白酶水解后，表面结构变得疏松，周围块状物变得更加圆润。
