不同酶解方式对豆粕大豆蛋白组分和抗原活性的影响  

Effect of Different EnzymolysisMethods on Soybean Meal Protein Components and Antigenicity

作　　者：王章存 贺志铮 章银良 安广杰 张培旗 卫梦雅 李秀芳 WANG Zhang-cun;HE Zhi-zheng;ZHANG Yin-liang;AN Guang-jie;ZHANG Pei-qi;WEI Meng-ya;LI Xiu-fang(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,Henan,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001

出　　处：《食品研究与开发》2022年第4期17-21,共5页Food Research and Development

基　　金：国家自然科学基金(31671782)。

摘　　要：以低温脱脂豆粕提取的大豆蛋白为原料,分别采用碱性蛋白酶、木瓜蛋白酶和双酶联合方法水解大豆蛋白,分别采用十二烷基硫酸钠-聚丙烯酰氨凝胶电泳和竞争法酶联免疫吸附试验分析水解过程中蛋白质组分和抗原活性的变化。结果表明:碱性蛋白酶水解30 min即可基本去除大豆蛋白7S组分中的α-亚基和α'-亚基,木瓜蛋白酶水解10 min即可水解所有的亚基,但新产生的多条分子量小于30 kDa的谱带表现出较强的抗酶解特性;双酶联合水解既可消除碱性蛋白酶不能水解的亚基,也不会使木瓜蛋白酶水解生成新肽段。采用碱性蛋白酶、木瓜蛋白酶及双酶联合水解120 min后,大豆蛋白7S组分的抗原活性分别下降为原蛋白的64.25%、48.79%、28.57%,大豆蛋白11S组分的抗原活性分别下降为原蛋白的78.43%、62.35%、33.93%。上述结果表明,与单酶水解相比,两种酶联合水解具有明显的加成效果。The soybean protein extracted from low-temperature defatted soybean meal was hydrolyzed with alkaline protease,papain,or a combined method with both enzymes.Sodium dodecyl sulfate-polyacrylamide gelelectrophoresis(SDS-PAGE)and competitive enzyme-linked immunosorbent assay(ELISA)were used to determine the changes in components and antigenicity of the hydrolyzed proteins.The results showed that the α-submit and α'-submit of 7S components of soybean protein almost disappeared after a 30-min hydrolysis with alkaline protease,and all the submits were hydrolyzed with papain for 10 min;however,many new bands with a molecular weight of less than 30 kDa were produced and showed strong resistance to enzymatic hydrolysis.The hydrolysis with the combination of enzymes eliminated peptides that were not hydrolyzed with alkaline protease,and it did not generate new peptides to be hydrolyzed with papain.After a 120 min hydrolysis with alkaline protease,papain,and the two combined enzymes,the antigenicity of 7S components of soybean protein decreased to 64.25%,48.79%,and 28.57% of the original protein,and the antigenicity of 11S components decreased to 78.43%,62.35%,and 33.93%of the original protein,respectively.The results showed that the hydrolysis with the two enzymes combined was more effective than that of the single enzyme.

关 键 词：大豆蛋白 酶解方式 碱性蛋白酶 木瓜蛋白酶 蛋白质组分 抗原活性 

分 类 号：TS201.21[轻工技术与工程—食品科学]