玉米蛋白复合风味蛋白酶水解物性质的研究

Functional properties of the hydrolysate prepared using flavourzyme to hydrolyze corn protein

以玉米蛋白为原料,主要研究了通过复合风味蛋白酶水解制备的玉米蛋白水解物的功能特性。结果表明:玉米蛋白经复合风味蛋白酶水解后水解度为11.43%,体外实验该水解度下的玉米蛋白水解物结合胆汁酸的能力较强,相对分子质量分布在10 000～180 Da之间,水解物中有高含量的疏水性氨基酸残留。玉米蛋白水解物持水性为2.95 mL/g,持油性为2.13 mL/g,乳化性为49.96 mL/g,起泡性为126%。玉米蛋白水解物经Sephadex G-15、RP-HPLC分离纯化,对含量最高的组分F2,用MALDI-TOF/TOF MS/MS方法进行鉴定,其相对分子质量为244.2 Da,氨基酸组成为脯氨酸-谷氨酰胺。

The bioactive peptides were prepared by using flavourzyme to hydrolyze corn protein, and the functional properties of the hydrolysate were evaluated. The degree of hydrolysis （DH） of the hydrolysate was 11.43% , and the hydrolysate showed powerful bile acids binding capacity. The relative molecular weight of the hydrolysate was 10 000 - 180 Da. The amino acids analysis showed the presence of high amount of hydrophobic amino acids residue. The hydrolysate showed 2. 95 mL/g of water holding capacity, 2. 13 mL/g of oil binding capacity, 49.96 mL/g of emulsifying capacity, 126% of foaming capacity. The hydrolysate was fractionated with Sephadex G - 15 and RP - HPLC, and F2 peptide with a large peak was identified by MALDI - TOF/TOF MS/MS. The relative molecular weight of F2 was 244.2 Da, and its amino acid composition was Pro- Gln.