摘要
采用复合风味蛋白酶对籽瓜种子蛋白质进行酶解,研究酶解时间对籽瓜种子蛋白质水解度、乳化性、起泡性及抗氧化能力等特性的影响。结果显示随着酶解时间延长,籽瓜种子蛋白质水解度升高,在4 h时,水解度达到最高值(25%);酶解物的乳化性在酶解时间4 h时达到最高,为63.2 m^3/g;乳化稳定性在酶解2 h时达到最大,为31.3 min;抗氧化性在第3小时达到最高,其ORAC值达到373.1μmol/g Trolox当量,为酶解前的2.5倍。因此,复合风味蛋白酶酶解提高籽瓜种子蛋白质的可加工性和抗氧化能力。
The effect of flavorzyme hydrolysis on properties and antioxidant capacity of seed-watermelon seeds protein was evaluated. The degree of hydrolysis of the seed-watermelon seeds protein was enhanced with the hydrolysis time, and the maximal value of 25% presented at the 4th hour. The emulsion capacity of the hydrolate reached the maximum of 63.2 m^3/g at the 4th hour; the emulsion stability reached the maximum of 31.3 min at the 2nd hour. Antioxidant capacity reached the maximum of the 373.1 μmol/g Trolox equivalent at the 3rd hour, which was 2.5 times of the seed-watermelon seeds protein. Hence, the flavorzyme hydrolysis enhanced the properties and antioxidant capacity of the seed-watermelon seeds protein.
出处
《食品科技》
CAS
北大核心
2017年第6期85-89,共5页
Food Science and Technology
基金
现代农业产业技术体系建设专项资金项目(CARS-26)
北京市农林科学院科技创新能力建设专项新学科培养项目(KJCX20140204)
果蔬农产品保鲜与加工北京市重点实验室项目(Z141105004414037)
