Shuai Xixiang, Gao Lizhi, Geng Qin, Li Ti, He Xuemei, Chen Jun, Liu Chengmei, Dai Taotao
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Guangxi Academy of Agricultural Sciences, Nanning 530007, China.
Foods. 2022 Aug 7;11(15):2368. doi: 10.3390/foods11152368.
Pea protein (PP) was moderately hydrolyzed using four proteolytic enzymes including flavourzyme, neutrase, alcalase, and trypsin to investigate the influence of the degree of hydrolysis () with 2%, 4%, 6%, and 8% on the structural and functional properties of PP. Enzymatic modification treatment distinctly boosted the solubility of PP. The solubility of PP treated by trypsin was increased from 10.23% to 58.14% at the 8% . The results of SDS-PAGE indicated the protease broke disulfide bonds, degraded protein into small molecular peptides, and transformed insoluble protein into soluble fractions with the increased . After enzymatic treatment, a bathochromic shift and increased intrinsic fluorescence were observed for PP. Furthermore, the total sulfhydryl group contents and surface hydrophobicity were reduced, suggesting that the unfolding of PP occurred. Meanwhile, the foaming and emulsification of PP were improved after enzymatic treatment, and the most remarkable effect was observed under 6% . Moreover, under the same , the influence on the structure and functional properties of PP from large to small are trypsin, alcalase, neutrase and flavourzyme. This result will facilitate the formulation and production of natural plant-protein-based products using PP.
使用包括风味酶、中性蛋白酶、碱性蛋白酶和胰蛋白酶在内的四种蛋白水解酶对豌豆蛋白（PP）进行适度水解，以研究2%、4%、6%和8%的水解度（）对PP结构和功能特性的影响。酶促修饰处理显著提高了PP的溶解度。在8%的水解度下，经胰蛋白酶处理的PP溶解度从10.23%提高到58.14%。SDS-PAGE结果表明，随着水解度的增加，蛋白酶打破了二硫键，将蛋白质降解为小分子肽，并将不溶性蛋白质转化为可溶性组分。酶处理后，观察到PP出现红移和内在荧光增加。此外，总巯基含量和表面疏水性降低，表明PP发生了去折叠。同时，酶处理后PP的起泡性和乳化性得到改善，在6%的水解度下效果最为显著。此外，在相同的水解度下对PP结构和功能特性影响从大到小依次为胰蛋白酶、碱性蛋白酶、中性蛋白酶和风味酶。该结果将有助于以PP为原料的天然植物蛋白基产品的配方设计和生产。
