花青素协同酶水解法对翅果油粕蛋白功能性质和结构特性的影响  

Effect of Anthocyanin Synergistic Enzymatic Hydrolysis on Functional and Structural Properties of Elaeagnus mollis Oil Meal Protein

作　　者：王江涛 赵晓瑜 郭彩霞[1] WANG Jiangtao;ZHAO Xiaoyu;GUO Caixia(School of Life Science,Shanxi University,Taiyuan 030006,China)

机构地区：[1]山西大学生命科学学院,山西太原030006

出　　处：《食品工业科技》2023年第20期18-26,共9页Science and Technology of Food Industry

基　　金：山西省基础研究计划(自由探索)(202203021221034);山西大学杏花村学院(山西酿造产业研究院)开放基金(XCSXU-KF-202204)。

摘　　要：以翅果油粕蛋白为原料,在花青素与翅果油粕蛋白相互作用的最适pH条件下,考察不同质量浓度花青素结合法和酶水解法协同作用对翅果油粕蛋白的功能性质、结构性质和抗氧化活性的影响。结果表明:翅果油粕蛋白及其酶解蛋白与花青素结合的最适pH分别为7、3,在最适pH条件下,花青素通过非共价作用与翅果油粕蛋白及其酶解蛋白结合形成复合物,随着花青素质量浓度增加,复合物的起泡性能、乳化性能和抗氧化能力均明显提高,同时花青素-酶解蛋白复合物的性能高于花青素-翅果油粕蛋白复合物以及未加花青素的酶解蛋白。综上所述,花青素结合酶水解法可以有效提高翅果油粕蛋白的功能性质和抗氧化活性,这为翅果油粕蛋白高效利用的提供了一定科学依据。Using Elaeagnus mollis oil meal protein as raw material,the synergistic effects of different mass concentrations of anthocyanin binding and enzymatic hydrolysis on the functional properties,structural properties and antioxidant activity of Elaeagnus mollis oil meal protein were investigated under the optimum pH conditions for the interaction between anthocyanins and Elaeagnus mollis oil meal protein.The results showed that the optimum pH for the combination of Elaeagnus mollis oil meal protein and its enzymatic protein with anthocyanin was pH7 and pH3,respectively.At optimal pH,anthocyanins form complexes with Elaeagnus mollis oil meal protein or their enzymatic proteins through non-covalent interactions.With the increase of anthocyanin mass concentration,the foaming performance,emulsification performance and antioxidant capacity of the complexes were significantly improved,and the performance of anthocyanin-enzymatic protein complexes was higher than that of anthocyanin-Elaeagnus mollis oil meal protein complexes and enzymatic protein without anthocyanin.In conclusion,the anthocyanin combination method and enzymatic hydrolysis method could effectively improve the functional properties and antioxidant activity of Elaeagnus mollis oil meal protein,which would provide some scientific basis for the efficient utilization of Elaeagnus mollis oil meal protein.

关 键 词：翅果油粕蛋白 花青素结合法 酶水解法 协同作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]