番茄籽蛋白酶解产物的功能特性研究

Study on functional properties of tomato seed protein hydrolysates produced with various proteases

以番茄籽蛋白为原料,研究不同蛋白酶对番茄籽蛋白水解物功能性质的影响并与原蛋白的功能性质进行比较。结果表明:不同蛋白酶水解番茄籽蛋白的规律相似,水解度随时间增加而提高,但在相同时间内,不同水解物的水解度不同,说明不同的蛋白酶对番茄籽蛋白的水解效率不同,其中碱性蛋白酶水解效率最高14.48%;木瓜蛋白酶可较高效地回收番茄籽蛋白,蛋白回收率高达81.12%;番茄籽分离蛋白经酶解改性后其表面疏水性降低,但溶解性和乳化性均有不同程度的提高,其中胰蛋白酶水解物的溶解性最好;木瓜蛋白酶水解物的乳化性能最优。因此,酶法水解可改善番茄籽蛋白的功能性质,且不同蛋白酶对蛋白的功能性质的影响不同,可根据实际需要选择蛋白酶。

The effects of various proteases on the functional properties of tomato seed protein hydrolysates（TSPH）were determined. The difference of functional properties between TSPH and tomato seed protein isolate（TSPI）were compared.The hydrolytic process of tomato seed protein with different proteases were similar,the degree of hydrolysis increased with the hydrolysis time. The degree of hydrolysis of five different TSPHs in equal times varied with the proteases,which indicated that the hydrolysis efficiency of proteases was different. According to the result,the hydrolysis efficiency of alcalase was highest among them. The degree of hydrolysis of TSPH prepared with Alcalase was the highest which was 14.48%,while Papain was more effective in recovering of protein reached to 81.12%. The functional properties of TSPHs was better than that of TSPI. The functional properties of TSPH also varied with the protease. The highest surface hydrophobicity was observed for TSPH prepared by Protamex,the solubility of Trypsin-treated TSPH was the highest,and TSPH was prepared with Papain having the best emulsifying properties. Therefore,enzymatic hydrolysis of TSPH with different enzymes studied here was found to significantly improve protein functional properties,and which were also determined by different proteases,different tomato seed protein hydrolysate products with desirable functionalities could actually be selected according to the different proteases.