不同分子质量酸枣仁多肽制备及功能特性研究  

Preparation and functional properties of polypeptides from Ziziphi Spinosae Semen with different molecular weight

作　　者：赵一萌 索晓雄 刘彩霞 杜晨晖 闫艳[2] 裴香萍 ZHAO Yimeng;SUO Xiaoxiong;LIU Caixia;DU Chenhui;YAN Yan;PEI Xiangping(College of Traditional Chinese Medicine and Food Engineering,Shanxi University of Chinese Medicine,Jinzhong 030619,China;Modern Research Center for Traditional Chinese Medicine,Shanxi University,Taiyuan 030006,China)

机构地区：[1]山西中医药大学中药与食品工程学院,山西晋中030619 [2]山西大学中医药现代研究中心,山西太原030006

出　　处：《食品与发酵工业》2024年第24期91-96,共6页Food and Fermentation Industries

基　　金：国家自然基金青年科学基金项目(81603251);山西中医药大学科技创新能力“太行本草”项目(2022PY-TH-32);中药资源开发与利用学科建设经费(2023XKJS-23)。

摘　　要：为研究酸枣仁多肽制备工艺及不同分子质量酸枣仁多肽的功能特性,该研究筛选了酸枣仁多肽适宜的水解条件,利用超滤法分离酸枣仁多肽,获得不同分子质量酸枣仁多肽(ZSSPP-I、ZSSPP-Ⅱ、ZSSPP-Ⅲ、ZSSPP-Ⅳ),并对各多肽组分的溶解度、吸油性、起泡性、起泡稳定性、乳化性、乳化稳定性进行研究,分析其功能特性与分子质量、温度和pH值的相关性。酸水解法以小于3 kDa的组分为主;酶水解各组分含量相对均衡;功能特性研究表明,不同分子质量的酸枣仁多肽功能特性具有差异,ZSSPP-I(分子质量>10 kDa)的溶解度、吸油性、起泡性和乳化性最好,而泡沫稳定性和乳化稳定性则以ZSSPP-Ⅳ(分子质量<3 kDa)较好。结果表明,不同分子质量的酸枣仁多肽可通过酶水解或酸水解方法快速制备;ZSSPP-I和ZSSPP-Ⅳ组分更具有开发潜力,可为酸枣仁多肽的进一步研究和应用提供参考。This study aimed to investigate the preparation and functional properties of polypeptides derived from Ziziphi Spinosae Semen with varying molecular weights.This study screened suitable hydrolysis conditions for Ziziphi Spinosae Semen and isolated polypeptides with different molecular weights(ZSSPP-I,ZSSPP-Ⅱ,ZSSPP-Ⅲ,and ZSSPP-Ⅳ)through the use of ultrafiltration.Various functional characteristics of each polypeptide component were examined,including the solubility,oil absorption,foaming ability,foaming stability,emulsification ability,and emulsification stability of each polypeptide component were studied.The relationship between these functional characteristics and molecular weight,as well as temperature and pH,were analyzed.The polypeptides prepared by acid hydrolysis were mainly composed of components with a molecular weight of less than 3 kDa,while those produced through enzymatic hydrolysis displayed more balanced molecular weight distributions.The study showed that the functional characteristics of Ziziphi Spinosae Semen polypeptides with different molecular weights exhibited distinct functional characteristics.ZSSPP-I(molecular weight greater than 10 kDa)demonstrated superior solubility,oil absorption,foaming and emulsification properties,while ZSSPP-Ⅳ(molecular weight less than 3 kDa)showed the best foam stability and emulsification stability.Results indicated that polypeptides with different molecular weights could be efficiently prepared from Ziziphi Spinosae Semen using either or acid hydrolysis.ZSSPP-I and ZSSPP-Ⅳpossess substantial potential for development,which can provide a reference for further research and application of Ziziphi Spinosae Semen polypeptides.

关 键 词：酸枣仁 多肽 制备 功能特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]