Zheng Yuanju, Zhou Yunxi, Pei Yichao, Feng Zhuoling, Yuen Michael, Yuen Hywel, Peng Qiang
College of Food Science and Engineering, Northwest A&F University, Yangling, China.
Puredia Limited, Xining, China.
Food Chem X. 2025 May 5;27:102523. doi: 10.1016/j.fochx.2025.102523. eCollection 2025 Apr.
In order to study the changes before and after the preparation of high F-ratio peptides, seabuckthorn seed meal high F-ratio peptides (HFP) were prepared by using alkaline protease and papain with activated charcoal adsorption, which resulted in an F-ratio of 21.626 at a peptide yield of 22.54 ± 0.86 %. A comparison of seabuckthorn seed meal peptides (HP) and their high F-ratio counterparts revealed alterations in the secondary structure of the peptides, a decline in fluorescence intensity. Additionally, a shift in the microstructure towards a more loosely packed configuration was observed. Sensory evaluation yielded no significant differences. The physicochemical properties of the peptides were enhanced, and their solubility was improved. Conversely, the emulsification and foaming abilities of the peptides were reduced. The functional activities of the peptides, such as antioxidant and antiglycemic properties, were also enhanced. This study provides a reference for the utilization of high F-ratio peptides in food applications.
为研究高F值肽制备前后的变化，采用碱性蛋白酶和木瓜蛋白酶结合活性炭吸附法制备了沙棘籽粕高F值肽（HFP），在肽得率为22.54±0.86%时，F值为21.626。对沙棘籽粕肽（HP）及其高F值对应物进行比较，发现肽的二级结构发生了变化，荧光强度下降。此外，观察到微观结构向更松散堆积的构型转变。感官评价未发现显著差异。肽的理化性质得到增强，其溶解性得到改善。相反，肽的乳化和发泡能力降低。肽的抗氧化和抗血糖等功能活性也得到增强。本研究为高F值肽在食品应用中的利用提供了参考。
