Wang Jing, Wang Guoliang, Chen Ning, An Feiran, Zhang Runguang, Zhang Yufeng, Rahman Mati Ur, Zhang Youlin
College of Food Engineering and Nutritional Science, Shaanxi Normal University No. 620, West Chang'an Avenue, Chang'an District Xi'an 710119 P. R. China
College of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University Xi'an 710100 China.
RSC Adv. 2021 May 26;11(31):19158-19168. doi: 10.1039/d1ra00657f. eCollection 2021 May 24.
Glutelin-1 of defatted walnut meal protein (DWPG-1) was modified by pepsin enzymatic hydrolysis to improve its functional properties and antioxidant activities. The amino acid composition, structural characteristics, physicochemical and functional properties as well as antioxidant activities of the hydrolysate were compared with those of unmodified DWPG-1. The analysis of X-ray diffraction patterns, surface microstructure and particle size distribution indicated that enzymatic hydrolysis changed the structures of DWPG-1. Compared with the natural unhydrolyzed protein, the hydrolysate showed better physicochemical properties, such as surface hydrophobicity, solubility, emulsifying properties, foaming properties and water absorption capacity. In addition, the hydrolysate also exhibited significantly stronger antioxidant activities than DWPG-1. In conclusion, the results of this study prove that pepsin-mediated hydrolysis of walnut glutelin-1 can effectively modify the structure, function and antioxidant activity of DWPG-1, and could be used as an effective technology to produce bioactive multifunctional hydrolysates.
通过胃蛋白酶酶解修饰脱脂核桃粕蛋白的谷蛋白-1（DWPG-1），以改善其功能特性和抗氧化活性。将水解产物的氨基酸组成、结构特征、理化和功能特性以及抗氧化活性与未修饰的DWPG-1进行比较。X射线衍射图谱、表面微观结构和粒度分布分析表明，酶解改变了DWPG-1的结构。与天然未水解蛋白相比，水解产物表现出更好的理化性质，如表面疏水性、溶解性、乳化性、起泡性和吸水性。此外，水解产物还表现出比DWPG-1更强的抗氧化活性。总之，本研究结果证明，胃蛋白酶介导的核桃谷蛋白-1水解可有效修饰DWPG-1的结构、功能和抗氧化活性，可作为生产生物活性多功能水解产物的有效技术。
