Pang Lidong, Huang Zhen, Li Runze, Su Yue, Shi Jia, Yang Xinyan, Jiang Yujun
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Infant Formula Food, State Administration for Market Regulation, Harbin 150030, China.
Food Chem. 2025 Jul 30;481:144052. doi: 10.1016/j.foodchem.2025.144052. Epub 2025 Mar 25.
The aim of this study was to investigate the changes in functional properties, bioactivity and allergenicity of whey protein hydrolysates (WPH) prepared by combinations of endopeptidases and exopeptidases. The immunoglobulin E-binding capacity of WPH made by combining pineapple protease and papain with the exopeptidase ProteAXH was reduced by 47.62 % and 51.91 %, respectively, and the emulsification performance was improved by about 40 % in both cases. Multispectral results indicated that the addition of ProteAXH increased the disruption of protein conformation. Liquid chromatography coupled with tandem mass spectrometry analysis revealed that the exopeptidase altered the hydrolysis sites of the protein. Further combination with bioinformatics revealed that increased conformational disruption and altered linear epitope hydrolysis sites decreased the allergenicity of WPH. Meanwhile, the structural changes also increased the release of emulsifying peptides and bioactive peptides, thus improving the functional properties. In conclusion, these two WPHs combine hypoallergenicity with excellent functional properties and bioactivity.
本研究的目的是调查由内肽酶和外肽酶组合制备的乳清蛋白水解物（WPH）的功能特性、生物活性和致敏性的变化。将菠萝蛋白酶和木瓜蛋白酶与外肽酶ProteAXH组合制备的WPH的免疫球蛋白E结合能力分别降低了47.62%和51.91%，并且在这两种情况下乳化性能均提高了约40%。多光谱结果表明，添加ProteAXH增加了蛋白质构象的破坏。液相色谱-串联质谱分析表明，外肽酶改变了蛋白质的水解位点。进一步结合生物信息学表明，增加的构象破坏和改变的线性表位水解位点降低了WPH的致敏性。同时，结构变化也增加了乳化肽和生物活性肽的释放，从而改善了功能特性。总之，这两种WPH兼具低致敏性以及优异的功能特性和生物活性。
