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低限度酶改性核桃蛋白乳液性质研究(网络首发、推荐阅读)
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Study on properties of walnut protein emulsion modified by limited enzymatic hydrolysis(Online First, Recommended Article)
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    摘要:

    核桃蛋白因水溶性差、得率低等问题,在食品工业中的应用受限。选取五种蛋白酶(中性蛋白酶、木瓜蛋白酶、菠萝蛋白酶、胰蛋白酶、蛋白谷氨酰胺酶)分别对核桃蛋白进行低限度酶解改性,并将改性后的核桃蛋白应用于乳液的制备。结果表明,低限度酶解改性可以显著提高核桃蛋白的溶解性和乳化性。中性蛋白酶改性蛋白的乳化性最好,且稳定性高。电泳结果显示,核桃蛋白经低限度酶解后大分子亚基被部分水解。酶改性后乳液粒径均减小到5~8 μm范围内,油滴显微体积减小且分散更加均匀,乳析指数大大降低,且30天内均未超过10%。综合分析,采用中性蛋白酶对核桃蛋白进行低限度酶解,乳化性及乳化稳定性良好,更适于其在乳液中的应用。

    Abstract:

    The application of walnut protein is limited due to its poor water solubility and low yield. Five proteases, neutral protease, papain, bromelain, trypsin and protein glutaminase, were selected to carry out limited enzymatic hydrolysis reaction on walnut protein, and the modified walnut protein was applied to prepare the emulsion. The results showed that the solubility and emulsification of walnut protein were significantly improved after modification. Neutral protease modified protein (WP-Z) had the best emulsification and high stability. SDS-PAGE results showed that the macromolecular subunits of walnut protein were partially decomposed after limited enzymatic hydrolysis. After the modification, the particle size of the emulsion was reduced to 5~8 μm, and micro-volume of oil droplets was reduced. In addition, the dispersion was more uniform, and the emulsion index was greatly reduced, which did not exceed 10% in 30 days. By comprehensive analysis, the particle size of the emulsion prepared by WP-Z was moderate, which was more suitable for the preparation of emulsion.

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陈思蕊,黄子林,邢若雨,王雨晴,金亚美,徐学明,孔祥珍*.低限度酶改性核桃蛋白乳液性质研究(网络首发、推荐阅读)[J].粮油食品科技,2023,31(3):33-40.

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  • 在线发布日期: 2023-05-29
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