复合风味蛋白酶酶解温度对籽瓜籽蛋白特性的影响  

Effect of flavorzyme hydrolysis temperature on properties of seed-watermelon seed protein

作　　者：曹承旭 赵春燕[2] 马越[1] 赵晓燕[1] 张超[1] CAO Cheng-xu ZHAO Chun-yan MA Yue ZHAO Xiao-yan ZHANG Chao(Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops （North China）, Ministry of Agriculture, Key Laboratory of Urban Agriculture （North）, Ministry of Agriculture Beijing 100097 College of Food Science, Shenyang Agricultural Univrtsity, Shenyang 110866)

机构地区：[1]北京市农林科学院蔬菜研究中心果蔬农产品保鲜与加工北京市重点实验室农业部华北地区园艺作物生物学与种质创制重点实验室蔬菜种质改良北京市重点实验室农业部都市农业(北方)重点实验室,北京100097 [2]沈阳农业大学食品学院,沈阳110866

出　　处：《食品科技》2017年第9期219-223,共5页Food Science and Technology

基　　金：现代农业产业技术体系建设专项资金项目(CARS-26);北京市农林科学院科技创新能力建设专项(KJCX20140204);果蔬农产品保鲜与加工北京市重点实验室专项(Z141105004414037)

摘　　要：研究复合风味蛋白酶酶解温度对籽瓜籽蛋白水解度、乳化性、起泡性及抗氧化能力的影响。结果显示:随着酶解温度提高,籽瓜籽蛋白的水解度提高,60℃时水解度约为25.4%。当酶解温度为60℃时,酶解产物的乳化性(21.95 m^3/g)、乳化稳定性(19.5 min)、起泡性和起泡稳定性达到最大,均比酶解前有显著性提高。籽瓜籽酶解产物的抗氧化能力随酶解温度的升高而提高,在60℃时达到最高,其ORAC值达到482.6μmol/g Trolox当量,是酶解前的3.5倍。当采用复合风味蛋白酶酶解温度为60℃时,籽瓜籽蛋白酶解物的加工性和抗氧化能力最佳。The effect of the hydrolysis temperature on the qualities of the seed-watermelon seed protein by the flavourzyme was evaluated. The hydrolysis degree of the seed-watermelon seed protein was enhanced with the hydrolysis temperature. The hydrolysis degree reached the maximum of 25.4% when hydrolyzed at 60 ℃. The emulsion and the emulsion stability of the hydrolyzed product reached 11.0 m^3/g and 19.5 cm, respectively, at 60 ℃. The antioxidant activity of the hydrolyzed product achieved the highest ORAC value of 482.6 μmol/g of Trolox equivalents at 60 ℃, which was the 3.5 times than the seedwatermelon seed protein. Hence, the flavourzyme hydrolysis enhanced the processability and antioxidant ability of the seed-watermelon seed protein.

关 键 词：籽瓜籽 酶解度 SDS-PAGE 乳化性 起泡性 抗氧化性 

分 类 号：R284.2[医药卫生—中药学]