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High hydrostatic pressure-assisted enzymatic hydrolysis improved protein digestion of flaxseed protein isolate and generation of peptides with antioxidant activity.
Food Research International ( IF 7.0 ) Pub Date : 2018-10-09 , DOI: 10.1016/j.foodres.2018.10.034
Maximilien Franck 1 , Véronique Perreault 1 , Shyam Suwal 1 , Alice Marciniak 1 , Laurent Bazinet 1 , Alain Doyen 1
Affiliation  

Exploration of innovative high hydrostatic pressure (HHP)-assisted enzymatic hydrolysis of plant based food proteins may help improve peptide yield and bioactivity of hydrolysates. In this study, we performed enzymatic hydrolysis of flaxseed proteins using trypsin under HHP (100 and 300 MPa for 5 and 10 min) to evaluate the effect of presurization on protein denaturation, degree of hydrolysis (DH), and peptide profile and bioactivity of hydrolysate. Spectrofluorimetric analyses showed that 300 MPa induced the maximum destablization of flaxseed protein structures. The same pressure level drastically improved the DH by 1.7 times as compared to that of control. Applying HHP did not modify the peptide profiles of flaxseed protein hydrolysates but their concentrations increased with severity of treatment. Similarly, peptide molecular weight distributions were affected by pressurization parameters, increasing mainly the relative abundance of 500-1500 Da peptides. Finally, pressurization at 300 MPa for 5 and 10 min improved the antioxidant activity of flaxseed protein hydrolysates by 39 and 55%, respectively, compared to the control.

中文翻译:

高静水压辅助的酶促水解改善了亚麻籽蛋白分离物的蛋白质消化和具有抗氧化活性的肽的生成。

探索创新的高静水压(HHP)辅助植物性食物蛋白的酶促水解可以帮助提高肽的产量和水解产物的生物活性。在这项研究中,我们使用胰蛋白酶在HHP(100和300 MPa下分别进行5和10分钟)酶解亚麻籽蛋白,以评估过硫化对蛋白质变性,水解度(DH)以及肽谱和水解产物生物活性的影响。 。荧光光谱分析表明,300 MPa诱导了亚麻籽蛋白质结构的最大去稳定作用。与对照相比,相同的压力水平将DH大大提高了1.7倍。应用HHP不会改变亚麻籽蛋白水解产物的肽谱,但其浓度会随治疗的严重程度而增加。相似地,肽分子量分布受增压参数的影响,主要增加500-1500 Da肽的相对丰度。最后,与对照相比,在300 MPa下加压5分钟和10分钟,亚麻籽蛋白水解物的抗氧化活性分别提高了39%和55%。
更新日期:2018-10-09
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