非加热变性法提高蛋白质可酶解性的方法研究

Study on Non-heating Denaturation Method to Improve Protein Enzymolysis

为解决生鲜肉类未经高温处理不利于人体消化吸收的问题,并保留其独特的口感与风味。通过超声法、冻融法以及反复冻融结合超声法一系列常温变性法来处理蛋白食品,提高其可酶解性,同时对变性前后蛋白质进行光谱分析和液相色谱分析以探讨其机制。结果显示:这三种方法均可提高乳清蛋白的可酶解性,实验组的样品在200~300 nm间的吸收峰数目增加,在280 nm处的吸光值极显著增加,在色谱图中两个主峰的保留时间普遍大于对照组。表明了这三种处理方法可通过改变蛋白质构象,暴露其可水解位点来提高蛋白质可酶解性。

In order to solve the problem that the fresh meat without high temperature treatment was not conducive to human digestion and absorption,and retained its unique taste and flavor,a series of normal temperature denaturation methods including ultrasonic method,freeze-thaw method and repeated freeze-thaw combined with ultrasonic method were used to process protein food to improve its enzymatic hydrolysability.Meanwhile,the spectrum of protein before and after denaturation was analyzed.The results showed that the three methods could improve the enzymolysis of whey protein.The number of absorption peaks in the experimental group increased from 200 nm to 300 nm,and the absorption value at 280 nm increased significantly.The retention time of two main peaks in the chromatogram was generally longer than that in the control group.It was shown that these three treatments could improve the enzymatic hydrolysability of proteins by changing the conformation of proteins and exposing their hydrolyzable sites.