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投稿时间：2023-11-24
投稿时间：2023-11-24
中文摘要: 利用木瓜蛋白酶有限酶解花生分离蛋白，再与葡聚糖在80 ℃下进行湿法糖基化反应2～6 h，研究糖基化对花生分离蛋白酶解物结构及功能特性的影响。结果表明，糖基化反应后花生分离蛋白酶解物具有较高的接枝度，紫外光谱和内源荧光光谱表明其空间结构发生改变，傅里叶变换红外光谱结果证实花生分离蛋白酶解物与葡聚糖发生糖基化反应。通过对复合改性后花生分离蛋白功能特性进行评价，发现花生分离蛋白的溶解度在pH3～7 内均有所改善，反应4 h 的糖基化产物在pH7 时溶解度达到最高，为91.56%，较相同pH 值下的花生分离蛋白提高1.77 倍。经过4 h 的接枝反应后花生分离蛋白酶解物的乳化活性最高，达到61.08 m2/g，较花生分离蛋白提高5.28 倍。此外，有限酶解和糖基化反应能够明显降低花生分离蛋白的表面疏水性、提高花生分离蛋白的抗氧化活性。因此，通过酶解和糖基化复合改性能够有效改善花生蛋白的功能特性，扩大其应用范围。
Abstract:In this paper，papain was used for limited enzymatic hydrolysis of peanut protein isolate，followed by a wet glycosylation reaction with dextran at 80 ℃for 2-6 h，and the effects of glycosylation on the structure and functional characteristics of peanut protein isolate hydrolysate were studied.The results showed that peanut protein isolate hydrolysate after glycosylation had a high grafting degree.Ultraviolet（UV）spectra and endogenous fluorescence spectra indicated that the spatial structure was changed，and Fourier transform infrared spectroscopy confirmed that peanut protein isolate hydrolysate underwent glycosylation reaction with dextran.By evaluating the functional characteristics of peanut protein isolate after composite modification，it was found that the solubility of peanut protein isolate improved within the pH range of 3-7.The glycosylation product after reaction for 4 h had the highest solubility at pH7，reaching 91.56%，which was 1.77 times higher than that of peanut protein isolate at the same pH.After 4 h of grafting reaction，the emulsifying activity index of peanut protein isolate hydrolysate was the highest，reaching 61.08 m2/g，which was 5.28 times higher than that of peanut protein isolate.In addition，limited enzymatic hydrolysis and glycosylation could significantly reduce the surface hydrophobicity of peanut protein isolate and improve its antioxidant activity.Therefore，limited enzymatic hydrolysis and glycosylation composite modification could effectively improve the functional properties of peanut protein and expand its application scope.
keywords: peanut protein isolate enzymolysis glycosylation dextrans structural characteristics functional characteristics
文章编号：202414002 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（31871748）；河南省重点研发与推广专项（182102110299）；河南省高等学校青年骨干教师培养计划（2019GGJS084）；河南工业大学青年骨干教师培育计划（21420064）；河南工业大学创新基金支持计划专项资助（2021ZKCJ03）
| Author Name | Affiliation |
| WANG Meiyue，BU Guanhao*，XIE Yijing，WANG Yang | College of Food Science and Engineering，Henan University of Technology，Zhengzhou 450001，Henan，China |
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