食品科学 ›› 2010, Vol. 31 ›› Issue (13): 44-47.doi: 10.7506/spkx1002-6630-201013011

• 基础研究 • 上一篇    下一篇

碱性蛋白酶限制性水解对高温菜籽粕蛋白功能性质的影响

王素雅,刘 胜,鞠兴荣,严梅荣,袁 建   

  1. 南京财经大学食品科学与工程学院
  • 收稿日期:2009-10-21 修回日期:2010-04-27 出版日期:2010-07-01 发布日期:2010-12-29
  • 通讯作者: 王素雅 E-mail:wsy_wangsy@sina.com, wsy_wangsy@hotmail.com
  • 基金资助:

    国家“863”计划项目(2007AA10Z331)

Effect of Limited Alkaline Protease Hydrolysis on Functional Properties of Rapeseed Thermoresistant Protein

WANG Su-ya,LIU Sheng,JU Xing-rong,YAN Mei-rong,YUAN Jian   

  1. School of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210003, China
  • Received:2009-10-21 Revised:2010-04-27 Online:2010-07-01 Published:2010-12-29
  • Contact: WANG Su-ya E-mail:wsy_wangsy@sina.com, wsy_wangsy@hotmail.com

摘要:

为改善高温菜籽粕蛋白质的功能性质,用碱性蛋白酶对其进行限制性水解,并研究不同水解度(DH)高温菜籽粕蛋白功能性质及相对分子质量分布。结果表明:碱性蛋白酶限制性水解高温菜籽粕蛋白的溶解度、乳化性和吸油性均有所改善,其中溶解度随水解度增加而增加,pH7.0 时DH为10% 的高温菜籽粕蛋白的溶解度达63.82%,是原蛋白溶解度的2.1 倍;DH 为2.0% 的水解蛋白乳化性最好,pH6.0 和pH8.0 时乳化指数分别为0.43 和0.49,比原蛋白乳化指数分别高0.13 和0.11;DH 为8% 的水解蛋白吸油性最好,为4.39g/g。水解后高温菜籽粕蛋白的某些功能性质与其相对分子质量分布有一定的关系,需控制高温菜籽粕蛋白水解度以获得某种良好的功能性质。

关键词: 菜籽粕蛋白, 碱性蛋白酶, 水解度, 功能性质

Abstract:

To improve functional properties, the thermoresistant protein extracted from rapeseed meal was limitedly hydrolyzed by alkaline protease hydrolysis. Also, the relationships between protein functions and degree of hydrolysis (DH) were investigated. The solubility, emulsifying capacity and oil absorption capacity of rapeseed thermoresistant protein all increased after alkaline protease hydrolysis. Its solubility increased with increasing DH, and the solubility of rapeseed thermoresistant protein with 10% DH was as high as 63.82% at pH 7, 2.1 times higher than before hydrolysis. The emulsifying capacity of the hydrolysate obtained at 2.0% DH was the best and the emulsifying index was 0.43 and 0.49 at pH 6.0 and pH 8.0, 0.13 and 0.11 higher than unhydrolyzed rapeseed thermoresistant protein, respectively. The hydrolysate obtained at 8% DH presented the highest oil absorption capacity, 4.39 g/g. Rapeseed thermoresistant protein was decomposed into peptides with a smaller molecular weight after the hydrolysis, so changes in some of its functional properties took place.

Key words: rapeseed thermoresistant protein, alkaline protease, degree of hydrolysis, functional properties

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