酰化和酶水解对菜籽蛋白功能性质和抗氧化活性的影响

Effects of acylation and enzymatic hydrolysis on functional properties and antioxidant activity of rapeseed protein

研究乙酰化和丁二酰化对菜籽蛋白功能性质和抗氧化活性的影响,以及碱性蛋白酶水解对酰化菜籽蛋白功能性质和抗氧化活性的影响。结果表明,乙酰化和丁二酰化能明显提高菜籽蛋白的水溶性、吸油性和乳化性,但对乳化稳定性和起泡性影响不大,泡沫稳定性略有增加;酰化反应还能提高菜籽蛋白对DPPH自由基的清除率;酶水解酰化菜籽蛋白能显著提高水溶性,同时提高乙酰化菜籽蛋白对DPPH自由基的清除率。

Effects of acetylation and succinylation on functional properties and antioxidant activity of rapeseed protein and enzymatic hydrolysis with alcalase on functional properties and antioxidant activity of acylated rapeseed protein were investigated. Results showed that water solubility, oil absorption and emulsification of rapeseed protein were significantly improved by acetylation and succinylation, but emulsion stability and foamability were not affected and foam stability was improved a little bit. DPPH scavenging rate of rapeseed protein was increased by acylation. Water solubility and DPPH scavenging rate of acylated rapeseed protein were increased by enzymatic hydrolysis.