酶解程度对花生蛋白理化性质及功能特性的影响

研究了不同酶解程度对花生蛋白理化性质(包括分子质量、表面疏水性、巯基含量)及功能特性(溶解性、乳化性、抗氧化性)的影响。研究发现:花生蛋白进行不同酶解处理后,分子质量变小、表面疏水性变小、总巯基及暴露巯基呈现先减小后增大的趋势,同时酶解物的功能性质也发生了较大改变,如所有酶解物的溶解性提高,水解产物的乳化稳定性降低,DH5的乳化活性较PPI强,深度水解后DH10、DH15的乳化活性较PPI均明显下降,多酚含量跟DPPH自由基清除率正相关。研究结果为花生蛋白的改性提供了一定的数据支持。

The Effects of Limited Enzymatic Hydrolysis on the Structure and Function of Peanut Protein Isolate

The effect of limited enzymatic hydrolysis on the physicochemical properties(molecular weight,surface hydrophobicity,content of polyphenol)and function(solubility,emulsion properties,antioxidant properties)of peanut protein were studied in this paper.The results showed that after limited enzymatic hydrolysis,macromolecules were hydrolyzed to small molecules,surface hydrophobicity significantly decreased,content of sulfhydryl showed a trend of first decreased and then increased,function of hydrolysates undergone great change,solubility of hydrolysis product was increased significantly,emulsion stability of hydrolysis product was reduced,and emulsifying activity of DH5 was stronger than PPI.After extensive enzymatic hydrolysis,emulsifying activity of DH10,DH15 were both obviously decreased compared with PPI,content of polyphenol is positive correlation to DPPH radical clearance.The results provided certain data to support the modification for peanut protein.