酶解—糖基化对猪皮胶原蛋白特性的影响

Effects of enzymolysis and glycosylation on the characteristics of porcine skin collagen

[目的]改善胶原蛋白加工特性。[方法]以猪皮胶原蛋白(pig collagen,PC)为研究对象,以胶原蛋白、酶解后的胶原蛋白(enzymatic hydrolysis pig collagen,H-PC)为对照,分析了酶解—糖基化协同改性后的复合物(glucose complex enzymatic hydrolysis pig collagen,HG-PC)的抗氧化、乳化等功能特性,利用紫外可见光谱、荧光光谱和傅里叶红外光谱对HG-PC的结构进行研究。[结果]相较于PC与H-PC,HG-PC的DPPH自由基清除率、持水性、乳化性、乳化稳定性、起泡性及起泡稳定性均显著提高(P<0.05);持油性、表面疏水性和浊度显著下降(P<0.05);紫外吸收强度有所增加,荧光强度降低,蛋白质二级结构被破坏。[结论]酶解—糖基化协同改性能明显改变PC的性质,且协同改性效果优于单一改性。

[Objective]This study aimed to improve the processing characteristics of collagen.[Methods]Using pig skin collagen and enzymatic hydrolysis pig skin collagen(H-PC)as a control,the antioxidant,emulsification,and other functional properties of the complex after enzymatic hydrolysis and glycosylation(HG-PC)were analyzed.The structure of HG-PC was studied by UV-VIS spectrum,fluorescence spectrum,and Fourier infrared spectrum.[Results]The results showed that compared with PC and H-PC,the DPPH free radical scavenging rate,water retention,emulsification,emulsification stability,foaming stability,and foaming stability of HG-PC were significantly increased(P<0.05).While the oil retention,surface hydrophobicity,and turbidity of HG-PC were significantly decreased(P<0.05).The UV absorption intensity of HG-PC was increased,and the fluorescence intensity was decreased,the protein secondary structure of which was destroyed.[Conclusion]The synergistic modification of enzymatic hydrolysis and glycosylation can significantly change the properties of PC,and the synergistic modification effect is better than single modification.