高压脉冲电场和谷氨酰胺转氨酶处理对刺芹侧耳蛋白质消化特性影响

Effect of Pulsed Electric Field and Transglutaminase Treatment on Digestive Properties of Pleurotus eryngii Protein Extract

采用Osborne分级法提取刺芹侧耳(Pleurotus eryngii)子实体蛋白质,通过高压脉冲电场(pulsed electric field,PEF)、谷氨酰胺转氨酶(transglutaminase,TG)处理以及两者复合处理(PEF+TG)后经体外胃肠液模拟消化,测定刺芹侧耳蛋白质消化率、水解度、多肽含量、游离氨基酸含量,并研究消化产物的抗氧化性。结果表明:与未处理组相比,在模拟消化120、300 min时,PEF+TG组蛋白质消化率最高。在模拟消化30min时,TG组蛋白质消化产物水解度最高;在模拟消化0、120、130、150、240、300min时,PEF+TG组水解度最高。在模拟消化60、120、300 min时,PEF+TG组多肽含量最低。在模拟消化60、90、120 min时,TG组的游离氨基酸含量最高;在模拟消化130、150、180、210、240、270、300 min时,PEF+TG组的游离氨基酸含量最高。在模拟消化300 min时,PEF+TG组蛋白质消化率、水解度、游离氨基酸含量均最高,多肽含量最低;PEF组DPPH自由基清除率、ABTS自由基清除率、还原力最高,表明PEF处理可显著提高蛋白质消化产物抗氧化活性。研究结果可为刺芹侧耳的蛋白质加工和利用提供参考。

Using the Osborne classification method, proteins were extracted from fruiting bodies of Pleurotus eryngii,and then treated with high voltage pulsed electric field(PEF), transglutaminase(TG) and the combination of both(PEF+TG), respectively. The derived proteins of different treatments were digested by simulated gastrointestinal fluid in vitro, and then measured for protein digestibility, hydrolysis degree, polypeptide content, free amino acid content and antioxidant activity. The results showed that the combination of PEF and TG resulted in the highest protein digestion rate at both 120 min and 300 min of the in vitro simulated gastrointestinal digestion. In terms of hydrolysis degree, TG treatment resulted in the highest hydrolysis degree at 30 min, whereas PEF+TG treatment resulted in the highest hydrolysis degree at 0, 120, 130, 150, 240, and 300 min of the simulated digestion. At 60, 120, and 300 min of the simulated digestion, PEF+TG treatment resulted in the lowest polypeptide content. At 60, 90, and 120 min of the simulated digestion, TG treatment resulted in the highest free amino acid content. On the other hand, PEF+TG treatment resulted in the highest free amino acid content at 130, 150, 180, 210, 240, 270, and 300 min. After 300 min simulated digestion, PEF+TG treatment resulted in the highest protein digestibility, hydrolysis degree, and free amino acid content, and the lowest polypeptide content. The digested protein product derived from PEF treatment showed the highest DPPH free radical scavenging rate, ABTS free radical scavenging rate, and reducing power, suggesting that PEF treatment significantly improved the antioxidant activity of digested proteins. The results provided a reference for the processing and utilization of P. eryngii proteins.