Obeidnejad Elham, Kavoosi Gholamreza, Saharkhiz Mohammad Jamal, Shafiee Sayed Mohammad
Department of Biotechnology, School of Agriculture Shiraz University Shiraz Iran.
Department of Horticultural Science, School of Agriculture Shiraz University Shiraz Iran.
Food Sci Nutr. 2024 Aug 20;12(10):8030-8042. doi: 10.1002/fsn3.4344. eCollection 2024 Oct.
The current evaluation was conducted to investigate the chemical composition and functional properties of protein hydrolysates from different species. The major amino acids (mg/100 g protein) in the protein from different species were arginine (6.06-14.37), asparagine (1.39-17.06), glutamine (2.42-11.60), glutamic acid (6.34-9.32), beta-aminoisobutyric acid (3.31-10.29), alanine (4.64-9.59), aspartic acid (5.73-9.54), proline (4.25-8.14), leucine (3.63-5.69), serine (2.64-4.83), lysine (1.89-4.56), glycine (0.96-5.27), valine (2.76-4.83), and phenylalanine (2.86-3.75). Protein hydrolysates from species exhibited comparable antioxidant activity (IC = 0.270-0.328 mg/mL), anti-linoleic acid oxidation (IC = 0.231-0.301 mg/mL), anti-lecithin oxidation (IC = 0.198-0.258 mg/mL), anti-starch oxidation (IC = 0.201-0.277 mg/mL), anti-amylase activity (IC = 0.314-0.337 mg/mL), and anti-lipase activity (IC = 0.309-0.369 mg/mL). The physico-chemical properties of gelatin dispersion were electrical conductivity (1197 microsiemens/cm), osmolarity (190 milliosmol/kg), surface tension (45 mN/m), particle size (179 nm), zeta potential (-48 mV), and viscosity (4.92 mPa.s). Techno-functional characteristics of freeze-dried gelatin particles were as follows: water content (7.68%), water solubility (84.57%), water swelling (151.33%), hygroscopicity (38.20%), hydrophobicity (6.50 μg/g), emulsification activity (68.54%), emulsification stability (57.86%), foam expansion activity (56.08%), foam stability (41.84%), oil-holding capacity (1.96 g/g), and water-holding capacity (4.45 g/g). Protein hydrolysate causes minor changes in the physico-chemical and techno-functional properties of gelatin. The current investigation introduces protein hydrolysate as a possible functional and techno-functional ingredient for bioactive food products for treating diabetes and oxidative stress and as a natural preservative for the food industry.
本次评估旨在研究不同物种蛋白质水解产物的化学成分和功能特性。不同物种蛋白质中的主要氨基酸（毫克/100克蛋白质）有精氨酸（6.06 - 14.37）、天冬酰胺（1.39 - 17.06）、谷氨酰胺（2.42 - 11.60）、谷氨酸（6.34 - 9.32）、β-氨基异丁酸（3.31 - 10.29）、丙氨酸（4.64 - 9.59）、天冬氨酸（5.73 - 9.54）、脯氨酸（4.25 - 8.14）、亮氨酸（3.63 - 5.69）、丝氨酸（2.64 - 4.83）、赖氨酸（1.89 - 4.56）、甘氨酸（0.96 - 5.27）、缬氨酸（2.76 - 4.83）和苯丙氨酸（2.86 - 3.75）。不同物种的蛋白质水解产物表现出相当的抗氧化活性（IC = 0.270 - 0.328毫克/毫升）、抗亚油酸氧化活性（IC = 0.231 - 0.301毫克/毫升）、抗卵磷脂氧化活性（IC = 0.198 - 0.258毫克/毫升）、抗淀粉氧化活性（IC = 0.201 - 0.277毫克/毫升）、抗淀粉酶活性（IC = 0.314 - 0.337毫克/毫升）和抗脂肪酶活性（IC = 0.309 - 0.369毫克/毫升）。明胶分散体的物理化学性质为电导率（1197微西门子/厘米）、渗透压（190毫渗摩尔/千克）、表面张力（45毫牛/米）、粒径（179纳米）、zeta电位（-48毫伏）和粘度（4.92毫帕·秒）。冻干明胶颗粒的技术功能特性如下：含水量（7.68%）、水溶性（84.57%）、水膨胀性（151.33%）、吸湿性（38.20%）、疏水性（6.50微克/克）、乳化活性（68.54%）、乳化稳定性（57.86%）、泡沫膨胀活性（56.08%）、泡沫稳定性（41.84%）、持油能力（1.96克/克）和持水能力（4.45克/克）。蛋白质水解产物对明胶的物理化学和技术功能特性产生轻微变化。本次研究引入蛋白质水解产物作为一种可能的功能和技术功能成分，用于治疗糖尿病和氧化应激的生物活性食品，并作为食品工业的天然防腐剂。
