酸法脱酰胺修饰对刺芹侧耳蛋白质消化性和功能特性的影响  

Effects of acid deamidation modification on digestibility and functional properties of Pleurotus eryngii protein

作　　者：孟俊龙[1,2] 史瑞婕 常明昌 刘靖宇[1,2] 程艳芬 冯翠萍[1,2] MENG Jun-Long;SHI Rui-Jie;CHANG Ming-Chang;LIU Jing-Yu;CHENG Yan-Fen;FENG Cui-Ping(College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China;Collaborative Innovation Center of Quality and Efficiency of Loess Plateau Edible Fungi in Shanxi, Taigu, Shanxi 030801, China)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]黄土高原食用菌提质增效协同创新中心,山西太谷030801

出　　处：《菌物学报》2019年第7期1120-1129,共10页Mycosystema

摘　　要：为研究酸法脱酰胺修饰对刺芹侧耳蛋白质的功能特性和消化性的影响,本研究以刺芹侧耳粉为原料,通过碱提酸沉法提取刺芹侧耳蛋白质,并采用0.175mol/L盐酸、57.5℃改性,改性时间为121min5s,制备出脱酰胺修饰蛋白质,探索脱酰胺改性对蛋白质的消化性及功能特性的影响。结果表明:脱酰胺修饰可提高刺芹侧耳蛋白质的溶解性、持油性、起泡性和乳化性,但对其持水性的改善作用不明显;同时脱酰胺修饰蛋白质表面疏水性和荧光强度增大,蛋白质巯基和二硫键含量变化不明显;体外消化率提高,消化产物的多肽含量降低,游离氨基酸含量增大。酸法脱酰胺修饰可在一定程度上有效改善蛋白质的功能特性和提高蛋白质的体外消化水平。The effects of acid deamination on the functional properties and digestive characteristics of Pleurotus eryngii protein were explored. P. eryngii protein was extracted by alkaline extraction and acid precipitation method, then modified by acid precipitation using 0.175 mol/L hydrochloric acid at 57.5°C for121 min 5 s for preparation of deamidation modified P. eryngii protein. The results showed that the solubility,oil holding capacity, foam property, and emulsify property of the deamidation modified protein were notably improved, while the improvement of water holding capacity was not evident. The surface hydrophobicity and fluorescence intensity of the protein were increased after deamination, while the content of sulfhydryl and disulfide was not changed obviously. The in vitro digestibility and hydrolysis degree were also improved and the content of free amino acids increased. These results proved that the acid deamidation modification could effectively improve the functional properties of P. eryngii protein and increase the in vitro digestion rate.

关 键 词：刺芹侧耳蛋白质 脱酰胺修饰 消化性 功能特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]