限制性酶解对亚麻籽蛋白功能特性、结构的影响及其在冰淇淋中的应用

Effect of Restricted Enzymatic Hydrolysis on Functional Properties and Structure of FlaxseedProtein and Its Application in Ice Cream

研究限制性酶解对亚麻籽蛋白功能特性和结构的影响以及其在冰淇淋中的应用。结果表明,限制性酶解能显著提高亚麻籽蛋白的溶解性,酶解时间越长溶解性越好,而乳化性及乳化稳定性、起泡性及泡沫稳定性、持油性需要适度的水解,限制性酶解时间为5 min时乳化稳定性、泡沫稳定性、持油性达到最高,限制性酶解时间为10 min时乳化性和起泡性达到最高,但限制性酶解会削弱亚麻籽蛋白的持水能力;同时发现经限制性酶解后亚麻籽蛋白的平均粒径降低,表面巯基含量及表面疏水值均呈先增加后降低趋势,α-螺旋和无规则卷曲的含量增加,β-折叠和β-转角的含量下降,其粉体由较大平滑片状变成了较小松散碎片状。将限制性酶解亚麻籽蛋白添加在冰淇淋中,随着其添加量的增加其感官品质先上升后下降,添加量为4%时感官评分值达最高为85.0分,同时还发现随着添加量的增加其膨胀率显著上升、融化率显著下降、融化后其大气泡数量呈增加趋势,表明添加4%的限制性酶解亚麻籽蛋白可获得品质较好的冰淇淋。以上结果表明限制性酶解改变了亚麻籽蛋白结构,使其具有较好的功能特性,可添加在冰淇淋中。

In the present study,the effects of restricted enzymatic hydrolysis on the functional properties and structure of flaxseed protein were studied,and the application of the application of restricted enzymatic hydrolysis in ice cream was further investigated.These results revealed that restricted enzymatic hydrolysis could significantly improve the solubility of linseed protein.The longer the enzymatic hydrolysis time was,the better the solubility was.The emulsification and emulsification stability,foaming and foam stability,and oil retention require moderate hydrolysis.The emulsification stability,foam stability,and oil retention indicated the best results when the restriction enzymatic hydrolysis time was 5 minutes;the emulsification and foaming properties reached the highest when the restriction enzymolysis time was 10 minutes;the restriction enzymatic hydrolysis will weaken the water holding capacity of flaxseed protein.Meanwhile,after restricted enzymatic hydrolysis,the average particle size of linseed protein decreased,and both of the surface sulfhydryl group content and surface hydrophobicity value increased firstly and then decreased the content ofα-helix and random curl elevated,the content of folds andβ-turns declined,and the powder changed from a larger smooth flake shape to a smaller loose fragment shape.As the increased amount of restriction enzyme hydrolyzed flaxseed protein was added to ice cream,the sensory quality increased firstly and then decreased.When the addition was 4%,the sensory score reached a maximum of 85.0 points.At the same time,it was also found that with the increased addition of the restriction enzyme hydrolyzed flaxseed protein,the swelling rate increased significantly,the melting rate decreased significantly,and the number of large bubbles after melting showed an increasing trend,presenting that an addition of 4%restriction enzyme hydrolyzed flaxseed protein could obtain better sensory quality ice cream.These findings demonstrated that restricted enzymatic hydrolysis changes the structure of flaxseed protein,suggesting a potential additive which could be added to ice cream.