CN115517313B - Method for improving functional properties of samara protein - Google Patents
Method for improving functional properties of samara protein Download PDFInfo
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- CN115517313B CN115517313B CN202110703393.2A CN202110703393A CN115517313B CN 115517313 B CN115517313 B CN 115517313B CN 202110703393 A CN202110703393 A CN 202110703393A CN 115517313 B CN115517313 B CN 115517313B
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- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 112
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 112
- 238000000034 method Methods 0.000 title claims abstract description 27
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 62
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 62
- 235000010208 anthocyanin Nutrition 0.000 claims abstract description 45
- 229930002877 anthocyanin Natural products 0.000 claims abstract description 45
- 239000004410 anthocyanin Substances 0.000 claims abstract description 45
- 150000004636 anthocyanins Chemical class 0.000 claims abstract description 45
- 239000000843 powder Substances 0.000 claims abstract description 39
- 102000057297 Pepsin A Human genes 0.000 claims abstract description 16
- 108090000284 Pepsin A Proteins 0.000 claims abstract description 16
- 229940111202 pepsin Drugs 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000004108 freeze drying Methods 0.000 claims abstract description 13
- 108090000145 Bacillolysin Proteins 0.000 claims abstract description 11
- 102000035092 Neutral proteases Human genes 0.000 claims abstract description 11
- 108091005507 Neutral proteases Proteins 0.000 claims abstract description 11
- 239000012153 distilled water Substances 0.000 claims abstract description 7
- 239000008055 phosphate buffer solution Substances 0.000 claims abstract description 7
- 230000002255 enzymatic effect Effects 0.000 claims abstract 5
- 102000004190 Enzymes Human genes 0.000 claims description 15
- 108090000790 Enzymes Proteins 0.000 claims description 15
- 229940088598 enzyme Drugs 0.000 claims description 15
- 238000005303 weighing Methods 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 11
- 239000012460 protein solution Substances 0.000 claims description 9
- 238000011282 treatment Methods 0.000 claims description 9
- 239000008363 phosphate buffer Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 230000000415 inactivating effect Effects 0.000 claims description 6
- 201000002154 Pterygium Diseases 0.000 claims 1
- 230000001804 emulsifying effect Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000002195 synergetic effect Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract description 2
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- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 96
- 230000003647 oxidation Effects 0.000 description 10
- 238000007254 oxidation reaction Methods 0.000 description 10
- 230000007062 hydrolysis Effects 0.000 description 5
- 238000006460 hydrolysis reaction Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 230000001105 regulatory effect Effects 0.000 description 5
- 102000035195 Peptidases Human genes 0.000 description 4
- 108091005804 Peptidases Proteins 0.000 description 4
- 239000004365 Protease Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000019419 proteases Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 238000005259 measurement Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 244000147058 Derris elliptica Species 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
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- 108010064851 Plant Proteins Proteins 0.000 description 1
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 1
- 238000005411 Van der Waals force Methods 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000002378 plant sterols Nutrition 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 230000004853 protein function Effects 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003815 supercritical carbon dioxide extraction Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P20/00—Technologies relating to chemical industry
- Y02P20/50—Improvements relating to the production of bulk chemicals
- Y02P20/54—Improvements relating to the production of bulk chemicals using solvents, e.g. supercritical solvents or ionic liquids
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a method for improving the functional property of samara protein, belonging to the technical field of food processing. The method comprises the following steps: dissolving samara protein powder in distilled water, and hydrolyzing twice with neutral protease and pepsin to obtain enzymatic hydrolyzed samara protein powder; then dissolving in phosphate buffer solution, adding 0.025% -0.1% anthocyanin, stirring for 18-30 h at room temperature under the condition of pH 3-7, and freeze-drying to obtain enzymatic hydrolysis synergistic anthocyanin non-covalent binding samara protein powder. The samara protein powder prepared by adopting the method of non-covalent combination of enzymatic hydrolysis and anthocyanin has good solubility, higher foamability and emulsifying property and better stability; in addition, the samara protein prepared by combining enzymatic hydrolysis with anthocyanin in a non-covalent way has higher antioxidation capability, is easy to be absorbed by human bodies, is rich in nutrition, and has simple preparation method and easy production.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a method for improving the functional properties of samara proteins by an enzymatic hydrolysis and anthocyanin non-covalent bonding method.
Background
The samara oil tree is one of the existing species left after the fourth glacier action, the crude fat content in the samara oil tree kernel is about 46.58% -51.46%, and is inferior to the walnut kernel, higher than the peanut and the soybean, and is a natural oil crop. The samara oil obtained by supercritical carbon dioxide extraction is rich in unsaturated fatty acid (91.28%), plant sterol and vitamin E, has good effects of reducing blood lipid, regulating cholesterol, resisting atherosclerosis and the like, and is deeply favored by consumers. The samara oil meal, which is a byproduct produced in the samara oil production process, contains 32% -36% of protein, and the samara protein contains 7 essential amino acids, is a main source for producing samara protein, is an excellent natural plant protein resource, and has wide application prospect in the food processing field. The functional characteristics of the samara protein obtained by conventional processing, such as solubility, foamability, emulsifying property, water retention and the like, are often influenced by processing conditions (such as pH value, ionic strength, temperature and the like), so that the application of the samara protein in more food processing fields is limited to a certain extent. Therefore, the samara protein needs to be properly modified, the processing function property is improved, and the application field of samara protein is widened.
Proper enzymatic hydrolysis can induce structural transformation of proteins from natural aggregates with low solubility to soluble aggregates, thereby greatly improving the solubility of proteins; the solubility is increased, the protein structure is expanded, foam is easily formed by aggregation at a gas-water interface, and the foamability of the protein is improved; meanwhile, the enzyme hydrolysis reduces the molecular weight of the protein and the molecular particle size, so that the protein has better adsorption potential at an oil-water interface, and the emulsifying property is improved, but the stability of the protein needs to be further improved. Anthocyanin is a polyphenol substance with good oxidation resistance, and the polyphenol substance can be combined with protein through non-covalent bonds such as hydrogen bonds, hydrophobic effect, van der Waals force and the like to form colloid particles, so that the structure of the protein is changed, the functional property of the protein is changed, the stability of the protein is improved, and the oxidation resistance is improved. Based on the method, the invention provides a method for combining proper enzymatic hydrolysis and anthocyanin non-covalent bonding, so that the functional property of the samara protein is improved, and the application of the samara protein in food processing is widened.
Disclosure of Invention
The invention aims to provide a method for improving the functional property of samara protein by adopting an enzymatic hydrolysis and anthocyanin non-covalent binding method, which comprises the following specific steps:
1) Weighing a certain amount of samara protein powder, dissolving the samara protein powder in distilled water to prepare samara protein liquid with the concentration of 3-10%, adding 6000-12000U/g neutral protease, placing the samara protein liquid in a constant-temperature water bath for enzymatic hydrolysis at the enzymatic hydrolysis temperature of 40-60 ℃ and the enzymatic hydrolysis pH value of 6.0-7.0, carrying out enzymatic hydrolysis for 20-50 min, and inactivating enzyme after enzymatic hydrolysis treatment; then adjusting the pH value to 3.0-5.0, adding 3000-8000U/g pepsin for enzymolysis, wherein the enzymolysis temperature is 40-60 ℃, carrying out enzymolysis for 15-30 min, inactivating enzyme after enzymolysis treatment, cooling, and freeze-drying to obtain enzymatic hydrolysis samara protein powder;
2) Weighing a certain amount of enzymatic hydrolysis samara protein powder according to a solid-to-liquid ratio of 1: 30-100 of the enzymatic hydrolysis samara protein powder is dissolved in phosphate buffer solution with pH of 3.0-7.0, 0.025-0.1% of anthocyanin is added according to the weight of the enzymatic hydrolysis samara protein solution, the mixture is stirred for 18-30 hours at room temperature after being fully mixed, the enzymatic hydrolysis anthocyanin non-covalent binding samara protein powder is obtained after freeze drying, and the functions of solubility, foamability, emulsifying property, oxidation resistance and the like are measured.
The concentration of the samara protein solution prepared in the step 1) is 3-8%, preferably 5%;
the addition amount of the neutral protease in the step 1) in the method is 8000-12000U/g, preferably 10000U/g;
the enzymolysis time of the neutral protease in the step 1) is 20-40 min, preferably 30min;
the addition amount of pepsin in the step 1) is 5000-8000U/g, preferably 6000U/g;
the enzymolysis time of pepsin in the step 1) is 15-20 min, preferably 20min;
the pH of the phosphate buffer in step 2) of the above method is from 5.0 to 7.0, preferably pH7.0;
the addition amount of anthocyanin in the step 2) is 0.025% -0.08%, preferably 0.05%;
the invention adopts neutral proteinase and pepsin to hydrolyze samara protein powder properly, opens the high-grade structure of protein, reduces protein molecules, increases hydrophilic groups on the surface, and improves the solubility, foamability and emulsibility of samara protein to a great extent; on the basis, the anthocyanin is subjected to non-covalent binding to further modify the samara protein subjected to proper enzymatic hydrolysis.
Compared with the prior art, the invention has the beneficial effects that: compared with untreated protein powder and single samara protein powder subjected to enzymatic hydrolysis or anthocyanin non-covalent binding, the samara protein prepared by the method disclosed by the invention not only has good solubility and higher foamability, emulsibility and stability, but also is a simple, easy, safe and effective method for improving the samara protein function, so that more application space is provided for samara protein in food processing.
The samara protein prepared by the method is subjected to proper enzymatic hydrolysis treatment, the molecular weight is reduced, the samara protein is easier to be absorbed by human bodies, the anthocyanin can also effectively promote the utilization rate of small molecular proteins and amino acids, the oxidation resistance is correspondingly improved, and the nutritive value of the samara protein for human health is increased.
Drawings
Fig. 1: and (3) comparing solubility, foamability and emulsibility of the non-covalent binding samara protein of the enzymatic hydrolysis cooperative anthocyanin under the condition of pH 3-7, wherein: the method comprises the steps of A untreated samara protein, B enzymatic hydrolysis samara protein, C anthocyanin non-covalent binding samara protein, and D enzymatic hydrolysis cooperated with anthocyanin non-covalent binding samara protein.
Fig. 2: comparison of antioxidant properties of untreated samara protein, enzymatically hydrolyzed samara protein, non-covalently bound anthocyanin to samara protein, and enzymatically hydrolyzed synergistic anthocyanin non-covalently bound samara protein.
Detailed Description
The method for improving the functional properties of samara proteins by using the enzymatic hydrolysis and the non-covalent binding method of anthocyanin according to the invention is further described below with reference to specific examples, but the scope of the invention is not limited to the examples.
Example 1
(1) Weighing a certain amount of samara protein powder, dissolving in distilled water to prepare samara protein liquid with the concentration of 5%, adding neutral protease, placing in a constant-temperature water bath for enzymatic hydrolysis, wherein the addition amount of the protease is 10000U/g, the enzymatic hydrolysis temperature is 50 ℃, the enzymatic hydrolysis pH value is 7.0, the enzymatic hydrolysis time is 30min, and the enzymatic hydrolysis treatment is completed at 90 ℃ for 10min; and then regulating the pH value to 4.0 by using a 1M HCl solution, adding pepsin for enzymolysis, wherein the adding amount of the pepsin is 6000U/g, the enzymolysis temperature is 50 ℃, the enzymolysis time is 20min, the enzyme is inactivated at 90 ℃ for 10min after the enzymolysis is finished, and the freeze-drying is performed after cooling at room temperature to obtain the enzymatic hydrolysis samara protein powder.
(2) Weighing a certain amount of enzymatic hydrolysis samara protein powder according to the following weight ratio of 1:50 is dissolved in phosphate buffer solution (pH 3.0), 0.05% anthocyanin is added into the samara protein solution, the mixture is fully mixed and stirred for 24 hours at room temperature, and the enzymatic hydrolysis synergistic anthocyanin non-covalent binding samara protein powder is obtained after freeze drying.
Comparison: weighing a certain amount of samara protein powder according to the following weight ratio of 1:50 is dissolved in phosphate buffer solution (pH 3.0), 0.05% anthocyanin is added into samara protein solution, and after full mixing, stirring is carried out for 24 hours at room temperature, and non-covalent binding samara protein powder of anthocyanin is obtained after freeze drying.
The measurement of the functions of solubility, foamability, emulsifiability, oxidation resistance and the like was performed (see fig. 1 and 2).
Example 2
(1) As in example 1.
(2) The pH of the phosphate buffer was 7.0, with the remainder being as in example 1.
Comparison: the phosphate buffer pH was 7.0, the remainder being as in example 1.
The measurement of the functions of solubility, foamability, emulsifiability, oxidation resistance and the like was performed (see fig. 1 and 2).
Example 3
(1) As in example 1.
(2) The pH of the phosphate buffer was 5.0, with the remainder being as in example 1.
Comparison: the phosphate buffer pH was 5.0, the remainder being as in example 1.
The measurement of the functions of solubility, foamability, emulsifiability, oxidation resistance and the like was performed (see fig. 1 and 2).
Example 4
(1) Weighing a certain amount of samara protein powder, dissolving in distilled water to prepare samara protein liquid with the concentration of 10%, adding neutral protease, placing in a constant-temperature water bath for enzymatic hydrolysis, wherein the addition amount of the protease is 12000U/g, the enzymatic hydrolysis temperature is 50 ℃, the enzymatic hydrolysis pH value is 7.0, the enzymatic hydrolysis time is 50min, and the enzymatic hydrolysis treatment is completed at 90 ℃ for 10min; and then regulating the pH value to 5.0 by using a 1M HCl solution, adding pepsin for enzymolysis, wherein the adding amount of the pepsin is 8000U/g, the enzymolysis temperature is 50 ℃, the enzymolysis time is 30min, the enzyme is inactivated at 90 ℃ for 10min after the enzymolysis is finished, and the freeze-drying is performed after cooling at room temperature to obtain the enzymatic hydrolysis samara protein powder.
(2) Weighing a certain amount of samara protein powder or enzymatic hydrolysis samara protein powder according to the following weight ratio of 1:100 is dissolved in phosphate buffer (pH 7.0), 0.1 percent anthocyanin is added into samara protein liquid, the mixture is stirred for 30 hours at room temperature after full mixing, enzyme hydrolysis and non-covalent binding samara protein powder of anthocyanin is obtained after freeze drying, and the functions of solubility, foamability, emulsifying property, oxidation resistance and the like are measured.
Example 5
(1) Weighing a certain amount of samara protein powder, dissolving in distilled water to prepare samara protein liquid with the concentration of 3%, adding neutral protease, placing in a constant-temperature water bath for enzymatic hydrolysis, wherein the addition amount of the protease is 12000U/g, the enzymatic hydrolysis temperature is 50 ℃, the enzymatic hydrolysis pH value is 6.0, the enzymatic hydrolysis time is 30min, and inactivating enzyme at 90 ℃ for 10min after the enzymatic hydrolysis treatment; and then regulating the pH value to 5.0 by using a 1M HCl solution, adding pepsin for enzymolysis, wherein the adding amount of the pepsin is 3000U/g, the enzymolysis temperature is 50 ℃, the enzymolysis time is 15min, the enzyme is inactivated at 90 ℃ for 10min after the enzymolysis is finished, and the freeze-drying is performed after cooling at room temperature to obtain the enzymatic hydrolysis samara protein powder.
(2) Weighing a certain amount of samara protein powder or enzymatic hydrolysis samara protein powder according to the following weight ratio of 1:30 is dissolved in phosphate buffer solution (pH 3.0), 0.025 percent anthocyanin is added into samara protein solution, the mixture is stirred for 18 hours at room temperature after full mixing, enzyme hydrolysis and non-covalent binding samara protein powder of anthocyanin are obtained after freeze drying, and the functions of solubility, foamability, emulsifying property, oxidation resistance and the like are measured.
Example 6
(1) Weighing a certain amount of samara protein powder, dissolving in distilled water to prepare samara protein liquid with the concentration of 10%, adding neutral protease, placing in a constant-temperature water bath for enzymatic hydrolysis, wherein the addition amount of the protease is 6000U/g, the enzymolysis temperature is 50 ℃, the enzymolysis pH value is 7.0, the enzymolysis time is 50min, and inactivating enzyme at 90 ℃ for 10min after the enzymolysis treatment; and then regulating the pH value to 4.0 by using a 1M HCl solution, adding pepsin for enzymolysis, wherein the adding amount of the pepsin is 8000U/g, the enzymolysis temperature is 50 ℃, the enzymolysis time is 30min, the enzyme is inactivated at 90 ℃ for 10min after the enzymolysis is finished, and the freeze-drying is performed after cooling at room temperature to obtain the enzymatic hydrolysis samara protein powder.
(2) Weighing a certain amount of samara protein powder or enzymatic hydrolysis samara protein powder according to the following weight ratio of 1:50 is dissolved in phosphate buffer solution (pH 5.0), 0.1% anthocyanin is added into samara protein solution, the mixture is stirred for 30 hours at room temperature after full mixing, enzyme hydrolysis and non-covalent binding samara protein powder of anthocyanin are obtained after freeze drying, and the functions of solubility, foamability, emulsifying property, oxidation resistance and the like are measured.
As can be seen from FIG. 1, anthocyanin non-covalently bound samara proteins were prepared by hydrolysis with appropriate enzymes at pH 3.0-7.0 and measured for protein solubility, foamability and emulsifiability under the corresponding conditions. Compared with the samara protein which is not covalently combined by untreated samara protein, single enzymolysis-treated samara protein and single anthocyanin, the samara protein prepared by combining the enzymatic hydrolysis and the anthocyanin in a non-covalent way has higher foamability and emulsibility and is relatively stable; compared with the samara protein prepared by non-covalent binding of untreated samara protein and single anthocyanin, the solubility of samara protein prepared by non-covalent binding of enzymatic hydrolysis and anthocyanin is greatly improved, but the solubility is reduced compared with samara protein prepared by single enzymatic hydrolysis. And as the pH increases, the solubility, foamability and emulsibility of the samara protein prepared by enzymatic hydrolysis in conjunction with non-covalent binding of anthocyanin increases.
As can be seen from FIG. 2, the anthocyanin non-covalent binding samara protein is prepared under the condition of pH 3.0-7.0 after proper enzymatic hydrolysis, and compared with the non-covalent binding samara protein of untreated samara protein, samara protein treated by single enzymolysis and samara protein with single anthocyanin, the samara protein prepared by the enzymatic hydrolysis and the non-covalent binding of anthocyanin has higher DPPH, ABTS and total antioxidant capacity, and has larger application space in practical processing.
Claims (8)
1. A method for improving the functional properties of samara proteins, comprising the steps of:
1) Weighing a certain amount of samara protein powder, dissolving the samara protein powder in distilled water to prepare samara protein liquid with the concentration of 3-8%, adding 6000-12000U/g neutral protease, placing the samara protein liquid in a constant-temperature water bath for enzymatic hydrolysis at the enzymatic hydrolysis temperature of 40-60 ℃ and the enzymatic hydrolysis pH value of 6.0-7.0, carrying out enzymatic hydrolysis for 20-50 min, and inactivating enzyme after enzymatic hydrolysis treatment; then adjusting the pH value to 3.0-5.0, adding 3000-8000U/g pepsin for enzymolysis, wherein the enzymolysis temperature is 40-60 ℃, carrying out enzymolysis for 15-30 min, inactivating enzyme after enzymolysis treatment, cooling, and freeze-drying to obtain enzymatic hydrolysis samara protein powder;
2) Weighing a certain amount of enzymatic hydrolysis samara protein powder according to a solid-to-liquid ratio of 1: 30-100 of the enzymatic hydrolysis-synergistic anthocyanin is dissolved in phosphate buffer solution with pH value of 3.0-7.0, 0.025-0.1% of anthocyanin is added according to the weight of the enzymatic hydrolysis-synergistic anthocyanin protein solution, and the enzymatic hydrolysis-synergistic anthocyanin non-covalent binding pterygium protein powder is obtained after the enzymatic hydrolysis-synergistic anthocyanin protein solution is fully mixed and stirred for 18-30 h at room temperature and freeze-dried.
2. The method of claim 1, wherein the concentration of the samara protein solution configured in step 1) is 5%.
3. The method according to claim 1, wherein the neutral protease is added in the amount of 10000U/g in step 1).
4. The method according to claim 1, wherein the neutral protease enzymolysis time of step 1) is 30min.
5. The method according to claim 1, wherein the pepsin is added in an amount of 6000U/g in step 1).
6. The method according to claim 1, wherein the enzymolysis time of pepsin in step 1) is 20min.
7. The method according to claim 1, wherein the pH of the phosphate buffer in step 2) is 7.0.
8. The method according to claim 1, wherein the anthocyanin in step 2) is added in an amount of 0.05%.
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| KR20110139794A (en) * | 2010-06-24 | 2011-12-30 | 이진우 | A method processing anthocyanin sanitary black soy bean an enzyme resolution delicius soy sauce using black soy bean activated flours of an enzyme resolution |
| CN107296283A (en) * | 2017-06-07 | 2017-10-27 | 东北农业大学 | A kind of preparation method of soybean protein-anthocyanidin compound |
| CN107460224A (en) * | 2017-09-28 | 2017-12-12 | 山西琪尔康翅果生物制品有限公司 | A kind of preparation method of samara oligopeptide |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110139794A (en) * | 2010-06-24 | 2011-12-30 | 이진우 | A method processing anthocyanin sanitary black soy bean an enzyme resolution delicius soy sauce using black soy bean activated flours of an enzyme resolution |
| CN107296283A (en) * | 2017-06-07 | 2017-10-27 | 东北农业大学 | A kind of preparation method of soybean protein-anthocyanidin compound |
| CN107460224A (en) * | 2017-09-28 | 2017-12-12 | 山西琪尔康翅果生物制品有限公司 | A kind of preparation method of samara oligopeptide |
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| Title |
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| 花青素与大豆分离蛋白非共价/共价作用对其界面功能性质的影响;李杨;孙红波;董济萱;刘英杰;毕爽;张巧智;江连洲;隋晓楠;;食品科学(第06期);第32-38页 * |
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